Journal article
Impact of processing parameters and post-treatment on the shape accuracy of 3D-printed baking dough
F Yang, M Zhang, Z Fang, Y Liu
International Journal of Food Science and Technology | WILEY | Published : 2019
DOI: 10.1111/ijfs.13904
Abstract
Apart from the material compositions, processing parameters of a 3D printer also affect the modelling effect of printed samples. This paper presents the influence of processing parameters including filament diameter (2.10, 2.30, 2.50 mm), nozzle movement speed (20, 25, 30 mm/s), nozzle diameter (0.8, 1.5, 2.0 mm) and nozzle height (2.10, 2.40, 2.60 mm), as well as that of post-process fast-cooling (−65 °C; 0, 5, 10 min), on the rheological properties and geometric accuracy of a 3D-printed food construct made of baking dough (BD). Results showed that the printed object whose shape best matched the target geometry could be obtained with the following processing parameters: filament diameter of..
View full abstractGrants
Awarded by Government of Jiangsu Province
Funding Acknowledgements
The authors acknowledge the financial support from the China State Key Laboratory of Food Science and Technology Innovation Project (Contract No. SKLF-ZZA-201706), National First-class Discipline Program of Food Science and Technology (No. JUFSTR20180205), Jiangsu Province (China) "Collaborative Innovation Center for Food Safety and Quality Control" Industry Development Program, Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (Contract No. FMZ201803), which have enabled us to carry out this study.