Rheological and mechanical properties of edible gel materials for 3D food printing technology
3D food printing sectors require comprehensive knowledge on viscoelastic and mechanical properties of diverse food materials in order to effectively utilize them in rapid and customized 3D production for supply and manufacturing chains. In this work, we present mechanical and rheological properties...
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| Vydané v: | Heliyon Ročník 6; číslo 12; s. e05859 |
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| Hlavní autori: | , , , , , |
| Médium: | Journal Article |
| Jazyk: | English |
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England
Elsevier Ltd
01.12.2020
Elsevier |
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| ISSN: | 2405-8440, 2405-8440 |
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| Abstract | 3D food printing sectors require comprehensive knowledge on viscoelastic and mechanical properties of diverse food materials in order to effectively utilize them in rapid and customized 3D production for supply and manufacturing chains. In this work, we present mechanical and rheological properties of Agar and Konjac based edible gels at different Agar and Konjac weight ratio and discuss their 3D printing performance. Gel samples with higher Konjac content positively contributed to the viscoelastic properties of the gel samples which in return has been found viable for extrusion-based 3D printing. By choosing appropriate printing parameters, different shapes are printed to demonstrate printing resolution. We expect, this study will add potential scope for evaluating and optimizing soft-gel materials for 3D food printing sector.
3D printing, Rheology, Mechanical properties, Edible gel, Food printing |
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| AbstractList | 3D food printing sectors require comprehensive knowledge on viscoelastic and mechanical properties of diverse food materials in order to effectively utilize them in rapid and customized 3D production for supply and manufacturing chains. In this work, we present mechanical and rheological properties of Agar and Konjac based edible gels at different Agar and Konjac weight ratio and discuss their 3D printing performance. Gel samples with higher Konjac content positively contributed to the viscoelastic properties of the gel samples which in return has been found viable for extrusion-based 3D printing. By choosing appropriate printing parameters, different shapes are printed to demonstrate printing resolution. We expect, this study will add potential scope for evaluating and optimizing soft-gel materials for 3D food printing sector. 3D printing, Rheology, Mechanical properties, Edible gel, Food printing 3D food printing sectors require comprehensive knowledge on viscoelastic and mechanical properties of diverse food materials in order to effectively utilize them in rapid and customized 3D production for supply and manufacturing chains. In this work, we present mechanical and rheological properties of Agar and Konjac based edible gels at different Agar and Konjac weight ratio and discuss their 3D printing performance. Gel samples with higher Konjac content positively contributed to the viscoelastic properties of the gel samples which in return has been found viable for extrusion-based 3D printing. By choosing appropriate printing parameters, different shapes are printed to demonstrate printing resolution. We expect, this study will add potential scope for evaluating and optimizing soft-gel materials for 3D food printing sector.3D food printing sectors require comprehensive knowledge on viscoelastic and mechanical properties of diverse food materials in order to effectively utilize them in rapid and customized 3D production for supply and manufacturing chains. In this work, we present mechanical and rheological properties of Agar and Konjac based edible gels at different Agar and Konjac weight ratio and discuss their 3D printing performance. Gel samples with higher Konjac content positively contributed to the viscoelastic properties of the gel samples which in return has been found viable for extrusion-based 3D printing. By choosing appropriate printing parameters, different shapes are printed to demonstrate printing resolution. We expect, this study will add potential scope for evaluating and optimizing soft-gel materials for 3D food printing sector. 3D food printing sectors require comprehensive knowledge on viscoelastic and mechanical properties of diverse food materials in order to effectively utilize them in rapid and customized 3D production for supply and manufacturing chains. In this work, we present mechanical and rheological properties of Agar and Konjac based edible gels at different Agar and Konjac weight ratio and discuss their 3D printing performance. Gel samples with higher Konjac content positively contributed to the viscoelastic properties of the gel samples which in return has been found viable for extrusion-based 3D printing. By choosing appropriate printing parameters, different shapes are printed to demonstrate printing resolution. We expect, this study will add potential scope for evaluating and optimizing soft-gel materials for 3D food printing sector. 3D food printing sectors require comprehensive knowledge on viscoelastic and mechanical properties of diverse food materials in order to effectively utilize them in rapid and customized 3D production for supply and manufacturing chains. In this work, we present mechanical and rheological properties of Agar and Konjac based edible gels at different Agar and Konjac weight ratio and discuss their 3D printing performance. Gel samples with higher Konjac content positively contributed to the viscoelastic properties of the gel samples which in return has been found viable for extrusion-based 3D printing. By choosing appropriate printing parameters, different shapes are printed to demonstrate printing resolution. We expect, this study will add potential scope for evaluating and optimizing soft-gel materials for 3D food printing sector. 3D printing, Rheology, Mechanical properties, Edible gel, Food printing |
| ArticleNumber | e05859 |
| Author | Furukawa, Hidemitsu Khosla, Ajit Rahman, Julkarnyne M. Habibur Shiblee, MD Nahin Islam Kawakami, Masaru Ahmed, Kumkum |
| Author_xml | – sequence: 1 givenname: Julkarnyne M. Habibur surname: Rahman fullname: Rahman, Julkarnyne M. Habibur organization: Department of Mechanical Systems Engineering, Yamagata University, 4-3-16 Jonan, Yonezawa, 992-8510, Japan – sequence: 2 givenname: MD Nahin Islam orcidid: 0000-0002-4280-3683 surname: Shiblee fullname: Shiblee, MD Nahin Islam email: nahin@yz.yamagata-u.ac.jp organization: Department of Mechanical Systems Engineering, Yamagata University, 4-3-16 Jonan, Yonezawa, 992-8510, Japan – sequence: 3 givenname: Kumkum orcidid: 0000-0001-6509-4093 surname: Ahmed fullname: Ahmed, Kumkum organization: College of Engineering, Shibaura Institute of Technology, 3 Chome-7-5 Toyosu, Koto City, Tokyo 135-8548, Japan – sequence: 4 givenname: Ajit orcidid: 0000-0002-2803-8532 surname: Khosla fullname: Khosla, Ajit organization: Department of Mechanical Systems Engineering, Yamagata University, 4-3-16 Jonan, Yonezawa, 992-8510, Japan – sequence: 5 givenname: Masaru surname: Kawakami fullname: Kawakami, Masaru organization: Department of Mechanical Systems Engineering, Yamagata University, 4-3-16 Jonan, Yonezawa, 992-8510, Japan – sequence: 6 givenname: Hidemitsu surname: Furukawa fullname: Furukawa, Hidemitsu email: furukawa@yz.yamagata-u.ac.jp organization: Department of Mechanical Systems Engineering, Yamagata University, 4-3-16 Jonan, Yonezawa, 992-8510, Japan |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/33426344$$D View this record in MEDLINE/PubMed |
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| Keywords | Edible gel Mechanical properties Food printing Rheology 3D printing |
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