Figure 1 - uploaded by CHAO Yanpu
Content may be subject to copyright.
Source publication
In order to realize food with customized shape, color, flavor, texture, and even nutrition, we designed and fabricated micro-droplet inkjet printing and an experimental setup was developed. The principle of pneumatic droplet-on-demand generator and the process of single droplet ejected from the nozzle were analyzed. Based on the work done, a custom...
Context in source publication
Context 1
... the structure of generator (b) the ejecting process of food droplet FABRICATION OF COLOR CANDY In order to verify the method is feasible to 3D printing color candy by micro droplet-on-demand deposition, a series of experiments were conducted using the mixture material (honey, cream, and sweet water). The main parameters of the deposition process were: spraying frequency (1-10Hz); substrate temperature (50℃); eject pressure(0.15Mpa); pulse width(4ms); nozzle diameter(500μm,800μm,1000μm and 1500 μ m); 3D platform velocity (0.6mm-3mm/s) and deposition distance (10mm). ...
Citations
... In comparison to traditional inkjet printing, based on nozzle diameter, pneumatic pressure supports for the employment of higher viscosity inks. The employment of four distinct inks, honey, cream, starch, and fruit gel combined with a pneumatic jet to make a candy in colour has been reported and presented in the Fig.3 by YanPu et al. [12]. The alginate droplets were jetted into CaCl2 solution to form calcium alginate droplets, which is extensively used in drug delivery and tissue engineering applications. ...
... Candy Structures[12] ...
In recent past, the technology of production with additives has emerged as one of the most promising. Unlike traditional manufacturing methods, material is piled one layer on top of the other to build the geometrically complicated structures. As a result, additive manufacturing is widely employed in a variety of industries such as aerospace, automobile, construction engineering and healthcare. The food industry is not immune to this technology. 3D printing is a term for additive manufacturing, which is used to create food with a broad range of forms, textures, and nutrients. As a result, 3D food printing is a technology for using 3D printing in the food industry (3DFP). The modern worldwide population is quite fussy about many elements of food such as appearance, flavour, health advantages, and so on. 3DFP has the potential to be a game changer. Hence, this paper presents an overview of the various processes of 3DFP along with the inks used, nutrition of such foods and consumer attitude.
Three-dimensional food printing is an inchoate industry with enormous potential for raising customized food. It offers many advantages as it allows the formulation of complex geometries and permits personalized nutrition to meet special dietary needs without much altering the taste preferences and widens the use of available food sources. A keen surge in this technology has opened the doors to better value addition by supplementing existing processes with 3D food printing and utilizing non-traditional food source for 3D ink formulations. A good understanding of the different properties of ingredients for formulation of 3D ink is necessary to better understand the behavior and properties of the ink system directly affecting the quality of the final printed product. The research and development in the field of ink formulation utilizing non-traditional food ingredients (plant and algae based) is of paramount relevance. In the present article, we review the recent advancements in plant- and algae-based functional ingredients (non-traditional food sources), either added in small amounts or utilized as base material for application in 3D ink formulations. This review spotlights the new ingredients, their physiological function, and impact upon addition on rheological, structural, and printing characteristics of the product. 3D food printing with its application to deliver customized food and personalized nutrition has proven outstanding. Highlighting the advancements in the area of edible ink ingredients and summarizing the existing studies will build the foundation for future studies.
In the domain of 3D food printing, previously developed 3D candy printers focused majorly on soft candy materials, such as chocolate, gum, and jelly. These techniques also presented limitations in terms of reproducibility and model diversity. Accordingly, this study aimed to address these problems via investigation of the behavior of sugar, a printing material, with respect to the extrusion process of 3D hard candy manufacture and analysis of the reproducibility. Moreover, the relationship among the nozzle movement speed, extrusion speed, and pattern spacing was analyzed to derive the optimal conditions for the extrusion process for reproducing a 3D virtual model. It was observed that the pattern spacing was optimized at 0.9 mm, considering a stable manufacturing process and manufacturing speed. The optimized parameter values of nozzle diameter, nozzle-substrate distance, pneumatic pressure, control temperature, printing speed, and standoff distance were computed through a correlation analysis conducted with pattern spacing. Under these conditions, moldings with a total height of 6 cm could be built. Moreover, a considerably high reproducibility of the 3D model was achieved on consideration of changes in the pattern thickness according to the nozzle movement speed and extrusion speed. Overall, this study contributes to literature and bridges a gap therein by presenting a process technology for guaranteeing the reproducibility of 3D models. It also demonstrates that the production of personalized custom shapes will be effective and feasible in the future.
3D printing or additive manufacturing is a fabrication technique gaining considerable interest across many disciplines owing to its dimensional precision and ability to produce novel geometrical shapes. Jetting-based 3D deposition is an important subset of 3D printing as it allows rather small units of deposition (i.e. droplets). Use of this technique for edible materials is relatively limited due to inability of piezoelectric inkjet printing to print inks with viscosity > 0.03 Pa.s. As a result, the technique is sometimes referred to as 2D food printing.
The present review summarises reported studies on jetting-based printing of edible formulations. It also discusses various approaches which could result in further progress of this field of study. They include: (i) advancements in printing techniques such as thermally, pneumatically and electrostatically aided deposition and (ii) innovative ink formulations in which supramolecular interactions, e.g. hydrophobic and electrostatic associations dominate the microstructure of the printed object. With an optimal combination of these two, novel microstructures can be produced which may find their applications beyond food, into pharmaceuticals/nutraceuticals. Where relevant, non-edible formulations have been discussed which have the underlying microstructural principles that can be translated to edible formulations.
