Improving 3D printing process of lemon juice gel based on fluid flow numerical simulation

By Fanli Yang, Chaofan Guo, M. Zhang, Bhesh Bhandari, Yaping Liu. LWT, 2019

152 citations recorded by the source corpus.

Food 3D printing has received attention as a novel field in recent years, bringing new ideas and opportunities for the development and transformation of food processing technology. This work investigated the moisture and rheological properties of lemon juice gels with different starches by experimental studies and simulated the effect of different material properties and process parameters (material viscosity and relaxation time, inlet volume flow rate and nozzle diameter) on the velocity, shear rate and pressure fields in the flow channel by the POLYFLOW software. Results showed that with the addition of different kinds of starches, the viscosity and mechanical properties of the lemon juice gel were varied. Adding potato starch altered fluidity with different relative degree of bound or immobilized water of lemon juice gel. According to the simulation study, in the same shape of the flow path, the velocity and shear velocity fields were determined by the inlet volume flow rate. The change of different process parameters was found to cause changes in pressure field in the flow channel to varying degrees, and the change of the nozzle diameter had the greatest influence on the pressure distribution. In addition, the extruded material exhibited swelling phenomenon.

Subfields: Automotive Engineering, Biomedical Engineering, Food Science

View Paper: https://www.semanticscholar.org/paper/3e4da84b8f2d3a96d068f7a70920466bab9d3594

How researchers see this paper

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In Automotive Engineering

1. Anila Wilson
2. C. Anandharamakrishnan
3. T. Anukiruthika
4. J. Moses

In Biomedical Engineering

1. Anila Wilson
2. T. Anukiruthika
3. J. Moses
4. C. Anandharamakrishnan

Citations in the corpus

• Customized Shapes for Chicken Meat–Based Products: Feasibility Study on 3D-Printed Nuggets (2020, background): “The transition of the pressure experienced by the material supplies during the extrusion represents the swell phenomenon which can be characterized by the springiness (Yang et al. 2019).”
• Self-Healing Injectable Hydrogels for Tissue Regeneration (2022, unknown): “220,284,616 Overall, the field of 3D printing has emerged very rapidly in the past decade, and the technological advance has partially outpaced the fundamental understanding of many involved physical processes.”