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Fluid gels: a new feedstock for high viscosity jetting

Holland, Sonia; Tuck, Christopher; Foster, Tim

Fluid gels: a new feedstock for high viscosity jetting Thumbnail


Authors

Sonia Holland

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

Tim Foster



Abstract

Suspensions of gel particles which are pourable or spoonable at room temperature can be created by shearing a gelling biopolymer through its gelation (thermal or ion mediated) rather than allowing quiescent cooling – thus the term ‘fluid gel’ may be used to describe the resulting material. As agar gelation is thermoreversible this type of fluid gel is able to be heated again to melt agar gel particles to varying degrees then re-form a network quiescently upon cooling, whose strength depends on the temperature of re-heating, determining the amount of agar solubilised and subsequently able to partake in re-gelation. Using this principle, for the first time fluid gels have been applied to a high viscosity 3D printing process wherein the printing temperature (at the nozzle) is controllable. This allows the use of ambient temperature feedstocks and by altering the nozzle temperature, the internal nature (presence or absence of gel particles) and gel strength of printed droplets differs. If the nozzle prints at different temperatures for each layer a structure with modulated texture could be created.

Citation

Holland, S., Tuck, C., & Foster, T. (2018). Fluid gels: a new feedstock for high viscosity jetting. Food Biophysics, 13(2), https://doi.org/10.1007/s11483-018-9523-x

Journal Article Type Article
Acceptance Date Mar 8, 2018
Online Publication Date Mar 16, 2018
Publication Date Jun 30, 2018
Deposit Date Mar 9, 2018
Publicly Available Date Mar 29, 2024
Journal Food Biophysics
Print ISSN 1557-1858
Electronic ISSN 1557-1866
Publisher Springer Verlag
Peer Reviewed Peer Reviewed
Volume 13
Issue 2
DOI https://doi.org/10.1007/s11483-018-9523-x
Keywords 3D printing; Agar; Fluid gel
Public URL https://nottingham-repository.worktribe.com/output/944036
Publisher URL https://link.springer.com/article/10.1007/s11483-018-9523-x

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