5 years ago

Application of 3D printing for customized food. A case on the development of a fruit-based snack for children

3D Food printing is an emerging technology able to manufacture food with desired shapes and structure. We investigated the effect of two printing variables, print speed and flow level, on the printability of a fruit-based formulation designed to provide the 5–10% of energy, calcium, iron and vitamin D required for children of 3–10 years old. Printed snacks satisfactorily matched the designed structure. A 70% flow resulted in irregular structures with oversized porosity. By increasing flow level, a higher amount of deposited material produced an increase of total volume, weight and side-length of the samples while the fraction of porosity reduced. The distribution of filament thickness also enlarged by flow while the pore diameter distribution varied both with flow and print speed. The growth rate in height of samples increased by print speed until 50 mm/s, while the deposition rate of formulation was affected by print speed and flow level.

Publisher URL: www.sciencedirect.com/science

DOI: S0260877417302133

You might also like
Discover & Discuss Important Research

Keeping up-to-date with research can feel impossible, with papers being published faster than you'll ever be able to read them. That's where Researcher comes in: we're simplifying discovery and making important discussions happen. With over 19,000 sources, including peer-reviewed journals, preprints, blogs, universities, podcasts and Live events across 10 research areas, you'll never miss what's important to you. It's like social media, but better. Oh, and we should mention - it's free.

  • Download from Google Play
  • Download from App Store
  • Download from AppInChina

Researcher displays publicly available abstracts and doesn’t host any full article content. If the content is open access, we will direct clicks from the abstracts to the publisher website and display the PDF copy on our platform. Clicks to view the full text will be directed to the publisher website, where only users with subscriptions or access through their institution are able to view the full article.