Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors

By Huan Chen, Fengwei Xie, Ling Chen, Bo Zheng. Journal of Food Engineering, 2019

247 citations recorded by the source corpus.

In this study, the relationship between rheological properties and printability of three types of starch (potato, rice and corn starch) for hot-extrusion 3D printing (HE-3DP) were systematically investigated. Each starch sample showed a shear-thinning behavior, self-supporting property, as well as the feature of a substantial decrease at higher strains and a recovery at lower strains in storage modulus (G′), which indicated the suitability of starch for HE-3DP. Besides, the flow stress (τf), yield stress (τy), and G′ increased with a higher starch concentration. We found that starch suspensions with concentrations of 15–25% (w/w) heated to 70–85 °C possessed preferable values of τf (140–722 Pa), τy (32–455 Pa), and G' (1150–6909 Pa) for HE-3DP, which endowed them with excellent extrusion processability and sufficient mechanical integrity to achieve high resolutions (0.804–1.024 mm line width). Overall, our results provided useful information to produce individualized starch-based food by HE-3DP.

Subfields: Automotive Engineering, Biomaterials, Biomedical Engineering

View Paper: https://www.semanticscholar.org/paper/3f36301a44c366fa8d0b3ef1135976c73d5d25c1

How researchers see this paper

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In Automotive Engineering

1. Anila Wilson
2. C. Anandharamakrishnan
3. T. Anukiruthika
4. J. Moses
5. J. An
6. Siew Li Voon
7. C. K. Chua
8. Yi Zhang

In Biomaterials

1. Siew Li Voon
2. C. K. Chua
3. J. An
4. Yi Zhang
5. Gladys Wong

In Biomedical Engineering

1. Anila Wilson
2. J. An
3. T. Anukiruthika
4. J. Moses
5. C. Anandharamakrishnan
6. Siew Li Voon
7. C. K. Chua
8. Yi Zhang

Citations in the corpus

• Customized Shapes for Chicken Meat–Based Products: Feasibility Study on 3D-Printed Nuggets (2020, background): “Hence, the addition of RWF aids in improving the material consistency suitable for printing and holding the printed 3D constructs (Chen et al. 2019).”
• 3D food printing: a categorised review of inks and their development (2019, methodology): “The inks were then printed in hot extrusion to assess print quality and thus relate the printability to rheological observations, with rice starch suspensions printed at 80°C and concentration 15%–25% (w/w) showing good shape stability and smooth surface (Chen et al. 2019).”