Develop 3D printable food ink based on whole food
3D Food Printing (3DFP) builds intricated food structures layer by layer using the principle of Additive Manufacturing (AM). It has been used in various industries to create 3D chocolate food structure and customizable food for nutritional needs. Fruits and vegetables, inclusive of the whole, partia...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Final Year Project |
| Language: | English |
| Published: |
Nanyang Technological University
2021
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10356/150695 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Nanyang Technological University |
| Language: | English |
| Summary: | 3D Food Printing (3DFP) builds intricated food structures layer by layer using the principle of Additive Manufacturing (AM). It has been used in various industries to create 3D chocolate food structure and customizable food for nutritional needs. Fruits and vegetables, inclusive of the whole, partially eaten and fruit peels account for the highest wastage rates as compared to other wastes. Only a few studies have been done on the results of 3D printed food properties and ink formulations dependent on whole fruit. Addressing the issue of food wastage and the limited results of whole food prints, the aim of this report is to create a 3D printable food ink based on whole food by formulating the best hydrocolloid composition for printability and investigating the rheological properties. The results suggest that the addition of hydrocolloid helps to thicken the food paste and thus provide a better shape conformity. The ink also exhibited a shear thinning characteristics which are ideal for 3D food printing. |
|---|