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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

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


Authors

Sonia Holland

Tim Foster

William MacNaughtan

CHRISTOPHER TUCK CHRISTOPHER.TUCK@NOTTINGHAM.AC.UK
Professor of Materials Engineering



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 https://nottingham-repository.worktribe.com/output/867557
Publisher URL http://www.sciencedirect.com/science/article/pii/S0260877417302558?via%3Dihub
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.
Contract Date Jun 19, 2017

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