Develop 3D printable food ink based on whole food

• Main Author: Loh, Nixon Yong Quan
• Other Authors: Zhang Yi
• Format: Final Year Project
• Language: English
• Published: Nanyang Technological University 2021
• Subjects: Engineering::Mechanical engineering
• Online Access: https://hdl.handle.net/10356/150695
• Institution: Nanyang Technological University

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.