1. A novel 3D food printing technique: achieving tunable porosity and fracture properties via liquid rope coiling
- Author
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Ghorbani, Aref, Giancoli, Sophia Jennie, Ghoreishy, Seyed Ali, Noort, Martijn, and Habibi, Mehdi
- Subjects
Condensed Matter - Soft Condensed Matter ,Physics - Applied Physics - Abstract
We present a 3D food printing (3DFP) method to create coiled structures, harnessing the liquid rope coiling effect as a rapid method of food printing with tunable fractural properties. By studying the printability and coil-forming ability of pea, carrot, and cookie dough inks, we identified optimal printing parameters to induce steady and controlled coiling, enabling the creation of coiled structures with tunable porosities using a single nozzle. Fracture profiles from post-processed coiled structures showed complex responses but presented direct correlations between the porosity and textural parameters, including hardness, brittleness, and initial stiffness. This study provides a foundation for the fabrication of coiled food structures using 3DFP and highlights its potential application in designing textural properties and a range of unique sensory experiences., Comment: Main text: 19 pages, 9 figures. SI: 10 pages, 11 figures
- Published
- 2024