A novel 3D food printing technique: achieving tunable porosity and fracture properties via liquid rope coiling
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| Main Authors: | , , , , |
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| Format: | Preprint |
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2024
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| _version_ | 1866912092695560192 |
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| author | Ghorbani, Aref Giancoli, Sophia Jennie Ghoreishy, Seyed Ali Noort, Martijn Habibi, Mehdi |
| author_facet | Ghorbani, Aref Giancoli, Sophia Jennie Ghoreishy, Seyed Ali Noort, Martijn Habibi, Mehdi |
| contents | We present a 3D food printing (3DFP) method to create coiled structures, harnessing the liquid rope coiling effect as a rapid method of food printing with tunable fractural properties. By studying the printability and coil-forming ability of pea, carrot, and cookie dough inks, we identified optimal printing parameters to induce steady and controlled coiling, enabling the creation of coiled structures with tunable porosities using a single nozzle. Fracture profiles from post-processed coiled structures showed complex responses but presented direct correlations between the porosity and textural parameters, including hardness, brittleness, and initial stiffness. This study provides a foundation for the fabrication of coiled food structures using 3DFP and highlights its potential application in designing textural properties and a range of unique sensory experiences. |
| format | Preprint |
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arxiv_https___arxiv_org_abs_2409_01487 |
| institution | arXiv |
| publishDate | 2024 |
| record_format | arxiv |
| spellingShingle | A novel 3D food printing technique: achieving tunable porosity and fracture properties via liquid rope coiling Ghorbani, Aref Giancoli, Sophia Jennie Ghoreishy, Seyed Ali Noort, Martijn Habibi, Mehdi Soft Condensed Matter Applied Physics We present a 3D food printing (3DFP) method to create coiled structures, harnessing the liquid rope coiling effect as a rapid method of food printing with tunable fractural properties. By studying the printability and coil-forming ability of pea, carrot, and cookie dough inks, we identified optimal printing parameters to induce steady and controlled coiling, enabling the creation of coiled structures with tunable porosities using a single nozzle. Fracture profiles from post-processed coiled structures showed complex responses but presented direct correlations between the porosity and textural parameters, including hardness, brittleness, and initial stiffness. This study provides a foundation for the fabrication of coiled food structures using 3DFP and highlights its potential application in designing textural properties and a range of unique sensory experiences. |
| title | A novel 3D food printing technique: achieving tunable porosity and fracture properties via liquid rope coiling |
| topic | Soft Condensed Matter Applied Physics |
| url | https://arxiv.org/abs/2409.01487 |