Development of 3D printable food ink

Development of 3D printable food ink

This final year project aims to develop food inks that are 3D printable and suitable for patients with dysphagia. Bitter gourd will be the food choice. Food inks were prepared and formed with the addition of various hydrocolloids. This report will analyse how the addition of various hydrocolloids ma...

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Main Author: Lai, Xue Hao
Other Authors: Zhang Yi
Format: Final Year Project
Language:English
Published: Nanyang Technological University 2020
Subjects:
Engineering::Mechanical engineering
Online Access:https://hdl.handle.net/10356/141562
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Institution: Nanyang Technological University
Language: English
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spelling sg-ntu-dr.10356-1415622023-03-04T19:07:52Z Development of 3D printable food ink Lai, Xue Hao Zhang Yi School of Mechanical and Aerospace Engineering yi_zhang@ntu.edu.sg Engineering::Mechanical engineering This final year project aims to develop food inks that are 3D printable and suitable for patients with dysphagia. Bitter gourd will be the food choice. Food inks were prepared and formed with the addition of various hydrocolloids. This report will analyse how the addition of various hydrocolloids may affect the 3D printability of the ink as well as the rheological properties. Characterisation on existing vegetable inks such as image analysis will be done to measure the print quality. Bachelor of Engineering (Mechanical Engineering) 2020-06-09T04:51:54Z 2020-06-09T04:51:54Z 2020 Final Year Project (FYP) https://hdl.handle.net/10356/141562 en A197 application/pdf Nanyang Technological University
institution Nanyang Technological University
building NTU Library
continent Asia
country Singapore
Singapore
content_provider NTU Library
collection DR-NTU
language English
topic Engineering::Mechanical engineering
spellingShingle Engineering::Mechanical engineering
Lai, Xue Hao
Development of 3D printable food ink
description This final year project aims to develop food inks that are 3D printable and suitable for patients with dysphagia. Bitter gourd will be the food choice. Food inks were prepared and formed with the addition of various hydrocolloids. This report will analyse how the addition of various hydrocolloids may affect the 3D printability of the ink as well as the rheological properties. Characterisation on existing vegetable inks such as image analysis will be done to measure the print quality.
author2 Zhang Yi
author_facet Zhang Yi
Lai, Xue Hao
format Final Year Project
author Lai, Xue Hao
author_sort Lai, Xue Hao
title Development of 3D printable food ink
title_short Development of 3D printable food ink
title_full Development of 3D printable food ink
title_fullStr Development of 3D printable food ink
title_full_unstemmed Development of 3D printable food ink
title_sort development of 3d printable food ink
publisher Nanyang Technological University
publishDate 2020
url https://hdl.handle.net/10356/141562
_version_ 1759857212617916416

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