Gespeichert in:
| Hauptverfasser: | , , , , |
|---|---|
| Format: | Preprint |
| Veröffentlicht: |
2024
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| Schlagworte: | |
| Online-Zugang: | https://arxiv.org/abs/2409.01487 |
| Tags: |
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Inhaltsangabe:
- 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.