MSGID: 1:317/3 641a8465   
   PID: hpt/lnx 1.9.0-cur 2019-01-08   
   TID: hpt/lnx 1.9.0-cur 2019-01-08   
    Delicious 3D printed food    
    Researchers identify factors affecting the quality of edible materials   
   produced by additive manufacturing.    
      
     Date:   
         March 21, 2023   
     Source:   
         American Institute of Physics   
     Summary:   
         Additive manufacturing of food involves designing, pre-processing,   
         manufacturing, and post-processing, and each step is an   
         opportunity to create innovative foods. Researchers identify   
         factors that affect the print quality and shape complexity of   
         the food created. For example, changing the printing patterns   
         and ingredients of the initial mix or paste can affect the food's   
         matrix and microstructures and therefore its texture. Accounting   
         for these features can increase food quality, improve control,   
         and speed up printing.   
      
      
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   FULL STORY   
   ==========================================================================   
   3D-printing food could address global challenges in food supply and   
   nutrition.   
      
   But there are hurdles involved in adapting additive manufacturing to   
   produce edible materials.   
      
      
   ==========================================================================   
   InPhysics of Fluids, from AIP Publishing, University of Ottawa researchers   
   Ezgi Pulatsu and Chibuike Udenigwe identify a range of factors that   
   affect the print quality and shape complexity of food created with   
   additive manufacturing.   
      
   Accounting for these features can increase food quality, improve control,   
   and speed up printing.   
      
   Additive manufacturing of food involves designing (3D shapes and their   
   geometric codes), pre-processing (food ink preparation), manufacturing   
   (deposition of layers to create shapes), and post-processing (baking,   
   boiling, cooking, freezing, frying, or drying). Each step is an   
   opportunity to create innovative foods.   
      
   Changing the printing patterns and ingredients of the initial mix or   
   paste can affect the food's matrix and microstructures and therefore   
   its texture.   
      
   The flow of that mix in additive manufacturing is also crucial and   
   is sometimes encouraged or discouraged by controlling ingredients and   
   process conditions.   
      
   "Extrusion-based 3D printing is the most applicable technique for food,"   
   said Pulatsu. "It involves a syringe loaded with a food paste - such   
   as puree, dough, or frosting - being forced out of a nozzle by direct   
   (pushing the plunger) or indirect force (compressed air)."  Creating a   
   stable continuous flow is the first step to successful printing, so   
   designed shapes can be produced by layering stringlike material in a   
   controlled way.   
      
   "Once a layer is deposited, we no longer want it to flow; otherwise,   
   it will destroy the shape we created," said Pulatsu.   
      
   Post-processing - through baking, boiling, cooking, freezing, frying,   
   or drying - physically and chemically transforms the food's micro- and   
   macromolecules and leads to various textures and tastes. At the same time,   
   the shape should be conserved or carefully controlled.   
      
   "We also have other mechanisms of creating food structures via different   
   3D- printing techniques," Pulatsu said. "For example, material jetting   
   uses liquid binders deposited on powder to form self-supporting layers,   
   and liquid inks that harden after deposition can also be used."  One way   
   to make additive manufacturing more efficient for the food industry is by   
   establishing a printing path (a series of computer-controlled movements),   
   which is often skipped for food applications.   
      
   "Future studies should explore the cost efficiency of different   
   technologies in terms of build time, where shape complexity and toolpath   
   strategies - which involve the printing path, moving head speed, and   
   nonprinting movements - are also considered," said Pulatsu. "Food is   
   essential to living, and it's becoming more critical due to the increasing   
   global population and environmental changes. Therefore, novel foods and   
   matrices should be designed in consultation with chefs, food scientists,   
   and engineers, and in line with current needs."   
       * RELATED_TOPICS   
             o Matter_&_Energy   
                   # 3-D_Printing # Materials_Science # Nature_of_Water #   
                   Physics # Civil_Engineering # Engineering_and_Construction   
                   # Nanotechnology # Technology   
       * RELATED_TERMS   
             o Calorie o Volcanic_rock o Mechanical_engineering o Solar_power   
             o Denaturation_(biochemistry) o Protein o Crane_(machine)   
             o Security_engineering   
      
   ==========================================================================   
   Story Source: Materials provided by American_Institute_of_Physics. Note:   
   Content may be edited for style and length.   
      
      
   ==========================================================================   
   Journal Reference:   
      1. Ezgi Pulatsu, Chibuike Udenigwe. Perspectives, analyses, and   
      progress in   
         additive manufacturing of food. Physics of Fluids, 2023; 35 (3):   
         031303 DOI: 10.1063/5.0137328   
   ==========================================================================   
      
   Link to news story:   
   https://www.sciencedaily.com/releases/2023/03/230321112654.htm   
      
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