Develop 3D printable food inks

• Main Author: Ng, Mavis Xin Kai
• Other Authors: Zhang Yi
• Format: Final Year Project
• Language: English
• Published: Nanyang Technological University 2020
• Subjects: Engineering::Manufacturing
• Online Access: https://hdl.handle.net/10356/139047
• Institution: Nanyang Technological University

This report records the process of developing two types of food inks – foam and plant-based food inks to transform puree foods for Dysphagia patients into a more appetising form using 3D printing technology. For foam-based food ink, culinary foam is commonly made using an immersion blender or a whi...