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

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

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.

• 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.