Enhancing 3D printability of pureed food by addition of hydrocolloids
In order to encourage dysphagia patients to increase their food and liquid intake, 3D printing can be employed to shape broccoli puree into more appetizing 3D structures. However, most pureed food inks require the addition of thickening or gelling agents so that the printed structure can hold its sh...
Saved in:
Main Authors: | Chua, Chee Kai, Tan, Cavin, Li, Lin, Wong, Gladys |
---|---|
Other Authors: | School of Mechanical and Aerospace Engineering |
Format: | Conference or Workshop Item |
Language: | English |
Published: |
2018
|
Subjects: | |
Online Access: | https://hdl.handle.net/10356/88723 http://hdl.handle.net/10220/45887 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Nanyang Technological University |
Language: | English |
Similar Items
-
Comparison of existing 3D food printers
by: Toh, Wei Yan, et al.
Published: (2018) -
3D food printing : a categorised review of inks and their development
by: Voon, Siew Li, et al.
Published: (2020) -
The Disruptive Evolution Of 3D Printing
by: Panda, Biranchi, et al.
Published: (2016) -
Wideband sound absorption of 3D printed multi-layer micro-perforated panels
by: Yang, Wenjing, et al.
Published: (2018) -
Extrusion-based 3D food printing – materials and machines
by: Tan, Cavin, et al.
Published: (2019)