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Design and characterisation of food grade powders and inks for microstructure control using 3D printing

Holland, Sonia; Foster, Tim; MacNaughtan, William; Tuck, Christopher

Authors

Sonia Holland Sonia.Holland@nottingham.ac.uk

Tim Foster tim.foster@nottingham.ac.uk

William MacNaughtan sczbim@exmail.nottingham.ac.uk



Abstract

Additive Manufacturing techniques have been previously applied to food materials with direct consumption in mind, as opposed to creating structural ingredients as shown in this study. First, semi-crystalline cellulose was mechanically treated by ball milling to render an amorphous powder, which has been characterised. Requirements for the subsequent recrystallization of this powder with a view to structuring have been determined through the control of moisture and thermal energy. Food inks based on xanthan gum have been formulated to enable successful jetting with a FujiFilm Dimatix ink jet printer. The polymer inks were subsequently jetted onto the amorphous cellulose powder to observe powder-binder interactions. Material combinations and parameters were optimised to produce cohesive geometric structures. The results of this study are promising when looking towards using these materials in a binder jetting additive manufacturing technique using designer particles and inks to create structures for use in food products.

Citation

Holland, S., Foster, T., MacNaughtan, W., & Tuck, C. (2018). Design and characterisation of food grade powders and inks for microstructure control using 3D printing. Journal of Food Engineering, 220, 12-19. https://doi.org/10.1016/j.jfoodeng.2017.06.008

Journal Article Type Article
Acceptance Date Jun 7, 2017
Online Publication Date Jun 23, 2017
Publication Date 2018-03
Deposit Date Jun 19, 2017
Publicly Available Date Jun 23, 2017
Journal Journal of Food Engineering
Print ISSN 0260-8774
Electronic ISSN 0260-8774
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 220
Pages 12-19
DOI https://doi.org/10.1016/j.jfoodeng.2017.06.008
Keywords Binder jetting, Amorphous cellulose, Polysaccharides
Public URL http://eprints.nottingham.ac.uk/id/eprint/43585
Publisher URL http://www.sciencedirect.com/science/article/pii/S0260877417302558?via%3Dihub
Copyright Statement Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0
Additional Information This article is maintained by: Elsevier; Article Title: Design and characterisation of food grade powders and inks for microstructure control using 3D printing; Journal Title: Journal of Food Engineering; CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.jfoodeng.2017.06.008; Content Type: article; Copyright: © 2017 The Authors. Published by Elsevier Ltd.

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Copyright Statement
Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0





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