Upcycling of homogeneous food waste in 3D printing food inks

• المؤلف الرئيسي: Lim, Fiona Xin Ying
• مؤلفون آخرون: Loo Say Chye, Joachim
• التنسيق: Final Year Project
• اللغة: English
• منشور في: Nanyang Technological University 2024
• الموضوعات: Engineering; Sustainability; 3D printing; Food waste
• الوصول للمادة أونلاين: https://hdl.handle.net/10356/176072

In this study, we explored various hydrocolloids (sodium alginate, kappa carrageenan, and thermoplastic starch) alongside different food wastes like butterhead lettuce, okara, sesame cake, and brewer’s spent grain to develop food waste inks. Through 3D food printing, rheological tests, and storage t...