Extrusion-based 3D food printing: printability assessment on the effect of process parameters on printing output of white chocolate

An important aspect of 3D food printing is printability, which is one of the critical parameters for judging the success of an extrusion-based 3D printing process. The printability characteristics include the effect of the dead zone/static zone, analysis of die swell, extrudate stacking and rheology behaviour of extruded food. In this study, white chocolate was used with a commercial syringe-based 3D food printer. The rheological study of white chocolate was conducted using a rotational rheometer under the flow peak hold mode. The results revealed that process parameters such as temperature, extrusion speed and type of nozzle were critical for the successful printing of white chocolate. For better printability, appropriate process parameters need to be applied. Hence, this paper focused on identifying the process parameters, including temperature, extrusion rate and type of nozzle used, that will affect the printability performance of white chocolate. By understanding how these factors impact the printability of white chocolate, optimisation of the printing process can be done to achieve more precise and reliable results. This research contributed to the development of efficient and high-quality 3D-printed food products using white chocolate as a base material. Further optimisation of these parameters enables the food 3D printer to create 3D chocolates with appropriate quality.

Text 125757.pdf - Published Version Restricted to Repository staff only Download (1MB) Official URL or Download Paper: https://www.myfoodresearch.com/uploads/8/4/8/5/848...

Actions (login required)

View Item