Journal
JOURNAL OF FOOD ENGINEERING
Volume 244, Issue -, Pages 150-158Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2018.09.011
Keywords
Hot-extrusion 3D printing; Rheological property; Printing behavior; Potato starch; Rice starch; Corn starch
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Funding
- National Key R&D Program of China [2016YFD04012021]
- Key Project of Guangzhou Science and Technology Program [201804020036]
- YangFan Innovative and Entrepreneurial Research Team Project [2014YT02S029]
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In this study, the relationship between rheological properties and printability of three types of starch (potato rice and corn starch) for hot-extrusion 3D printing (HE-3DP) were systematically investigated. Each starct sample showed a shear-thinning behavior, self-supporting property, as well as the feature of a substantial de crease at higher strains and a recovery at lower strains in storage modulus (G'), which indicated the suitability o starch for HE-3DP. Besides, the flow stress (tau(f)), yield stress (tau(y)), and G' increased with a higher starch con centration. We found that starch suspensions with concentrations of 15-25% (w/w) heated to 70-85 degrees C possessed preferable values of tau(f) (140-722 Pa), tau(y) (32-455 Pa), and G' (1150-6909 Pa) for HE-3DP, which endowec them with excellent extrusion processability and sufficient mechanical integrity to achieve high resolution; (0.804-1.024 mm line width). Overall, our results provided useful information to produce individualized starch based food by HE-3DP.
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