Rheological study of food materials for 3D printing
This final year project aims to develop two food inks that are suitable for 3D printing for patients with dysphagia. The two food choices taken into consideration were Thailand Yam and Sweet Corn Kernels. The food inks were formed with the addition of hydrocolloids. This report analyses how the addi...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Final Year Project |
| Language: | English |
| Published: |
2019
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/10356/78324 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Nanyang Technological University |
| Language: | English |
| id |
sg-ntu-dr.10356-78324 |
|---|---|
| record_format |
dspace |
| spelling |
sg-ntu-dr.10356-783242023-03-04T19:09:40Z Rheological study of food materials for 3D printing Ng, Noel Zhi Kang Li Lin School of Mechanical and Aerospace Engineering DRNTU::Engineering::Mechanical engineering This final year project aims to develop two food inks that are suitable for 3D printing for patients with dysphagia. The two food choices taken into consideration were Thailand Yam and Sweet Corn Kernels. The food inks were formed with the addition of hydrocolloids. This report analyses how the addition of various hydrocolloids affects the rheological properties and 3D printability of the inks. Bachelor of Engineering (Mechanical Engineering) 2019-06-18T02:49:56Z 2019-06-18T02:49:56Z 2019 Final Year Project (FYP) http://hdl.handle.net/10356/78324 en Nanyang Technological University 62 p. application/pdf |
| institution |
Nanyang Technological University |
| building |
NTU Library |
| continent |
Asia |
| country |
Singapore Singapore |
| content_provider |
NTU Library |
| collection |
DR-NTU |
| language |
English |
| topic |
DRNTU::Engineering::Mechanical engineering |
| spellingShingle |
DRNTU::Engineering::Mechanical engineering Ng, Noel Zhi Kang Rheological study of food materials for 3D printing |
| description |
This final year project aims to develop two food inks that are suitable for 3D printing for patients with dysphagia. The two food choices taken into consideration were Thailand Yam and Sweet Corn Kernels. The food inks were formed with the addition of hydrocolloids. This report analyses how the addition of various hydrocolloids affects the rheological properties and 3D printability of the inks. |
| author2 |
Li Lin |
| author_facet |
Li Lin Ng, Noel Zhi Kang |
| format |
Final Year Project |
| author |
Ng, Noel Zhi Kang |
| author_sort |
Ng, Noel Zhi Kang |
| title |
Rheological study of food materials for 3D printing |
| title_short |
Rheological study of food materials for 3D printing |
| title_full |
Rheological study of food materials for 3D printing |
| title_fullStr |
Rheological study of food materials for 3D printing |
| title_full_unstemmed |
Rheological study of food materials for 3D printing |
| title_sort |
rheological study of food materials for 3d printing |
| publishDate |
2019 |
| url |
http://hdl.handle.net/10356/78324 |
| _version_ |
1759855762055626752 |