Development of 3D printable food ink
The aim of this final year project is to develop a food ink suitable for 3D printing for patients with dysphagia. This project is a collaboration between Nanyang Technological University and Khoo Teck Puat Hospital. With the aid of Foodini 3D printer provided by Khoo Teck Puat Hospita...
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| Format: | Final Year Project |
| Language: | English |
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Nanyang Technological University
2020
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| Online Access: | https://hdl.handle.net/10356/141023 |
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| Institution: | Nanyang Technological University |
| Language: | English |
| Summary: | The aim of this final year project is to develop a food ink suitable for 3D printing for patients with dysphagia. This project is a collaboration between Nanyang Technological University and Khoo Teck Puat Hospital. With the aid of Foodini 3D printer provided by Khoo Teck Puat Hospital, students are to ensure that the food ink developed can be processed with the equipment provided. The food choices are either leafy or stem vegetables. Therefore, chinese spinach is taken into consideration. This report analyses how different types of hydrocolloids added into the food changes the rheological properties, printability and whether it is aesthetically appealing. |
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