Extrusion-based 3D printing of food pastes

Correlating rheological properties with printing behaviour

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)

Abstract

Development of 3D food printing applications requires in-depth knowledge on printing behaviour of food materials. In extrusion-based 3D printing, rheological properties of a recipe are critical to achieve successful printing. The objective of this research is to investigate potential correlations between printability of formulations and simple rheological properties. We used tomato paste as a model system to investigate the correlation between printing stability, dispensability and rheological properties. The results show a linear correlation between ingredient's flow stress, zero shear viscosity and corresponding printing stability. The extrusion pressure necessary to extrude tomato paste increased linearly with increasing flow stress. More experiments with other aqueous-based food formulations indicated that their printability aligned reasonably well with the correlation of tomato paste; however, for fat-based products different printing behaviour was observed. Finally, we propose a rational guideline for developing aqueous food recipes with desired printability based on flow stress measured by shear rheology.

Original languageEnglish
Article number102214
JournalInnovative Food Science and Emerging Technologies
Volume58
DOIs
Publication statusPublished - 1 Dec 2019

Fingerprint

food paste
Printing
Ointments
tomato paste
rheological properties
extrusion
Extrusion
Food
Lycopersicon esculentum
shear stress
Plastic flow
rheology
Rheology
foods
viscosity
ingredients
Viscosity
water
Shear viscosity
Fats

Keywords

  • 3D food printing
  • Dispensability
  • Rheological properties
  • Stability

Cite this

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title = "Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour",
abstract = "Development of 3D food printing applications requires in-depth knowledge on printing behaviour of food materials. In extrusion-based 3D printing, rheological properties of a recipe are critical to achieve successful printing. The objective of this research is to investigate potential correlations between printability of formulations and simple rheological properties. We used tomato paste as a model system to investigate the correlation between printing stability, dispensability and rheological properties. The results show a linear correlation between ingredient's flow stress, zero shear viscosity and corresponding printing stability. The extrusion pressure necessary to extrude tomato paste increased linearly with increasing flow stress. More experiments with other aqueous-based food formulations indicated that their printability aligned reasonably well with the correlation of tomato paste; however, for fat-based products different printing behaviour was observed. Finally, we propose a rational guideline for developing aqueous food recipes with desired printability based on flow stress measured by shear rheology.",
keywords = "3D food printing, Dispensability, Rheological properties, Stability",
author = "Sicong Zhu and Stieger, {Markus A.} and {van der Goot}, {Atze Jan} and Schutyser, {Maarten A.I.}",
year = "2019",
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language = "English",
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journal = "Innovative Food Science and Emerging Technologies",
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T1 - Extrusion-based 3D printing of food pastes

T2 - Correlating rheological properties with printing behaviour

AU - Zhu, Sicong

AU - Stieger, Markus A.

AU - van der Goot, Atze Jan

AU - Schutyser, Maarten A.I.

PY - 2019/12/1

Y1 - 2019/12/1

N2 - Development of 3D food printing applications requires in-depth knowledge on printing behaviour of food materials. In extrusion-based 3D printing, rheological properties of a recipe are critical to achieve successful printing. The objective of this research is to investigate potential correlations between printability of formulations and simple rheological properties. We used tomato paste as a model system to investigate the correlation between printing stability, dispensability and rheological properties. The results show a linear correlation between ingredient's flow stress, zero shear viscosity and corresponding printing stability. The extrusion pressure necessary to extrude tomato paste increased linearly with increasing flow stress. More experiments with other aqueous-based food formulations indicated that their printability aligned reasonably well with the correlation of tomato paste; however, for fat-based products different printing behaviour was observed. Finally, we propose a rational guideline for developing aqueous food recipes with desired printability based on flow stress measured by shear rheology.

AB - Development of 3D food printing applications requires in-depth knowledge on printing behaviour of food materials. In extrusion-based 3D printing, rheological properties of a recipe are critical to achieve successful printing. The objective of this research is to investigate potential correlations between printability of formulations and simple rheological properties. We used tomato paste as a model system to investigate the correlation between printing stability, dispensability and rheological properties. The results show a linear correlation between ingredient's flow stress, zero shear viscosity and corresponding printing stability. The extrusion pressure necessary to extrude tomato paste increased linearly with increasing flow stress. More experiments with other aqueous-based food formulations indicated that their printability aligned reasonably well with the correlation of tomato paste; however, for fat-based products different printing behaviour was observed. Finally, we propose a rational guideline for developing aqueous food recipes with desired printability based on flow stress measured by shear rheology.

KW - 3D food printing

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KW - Rheological properties

KW - Stability

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