Rheological and mechanical properties of edible gel materials for 3D food printing technology

Rheological and mechanical properties of edible gel materials for 3D food printing technology

3D food printing sectors require comprehensive knowledge on viscoelastic and mechanical properties of diverse food materials in order to effectively utilize them in rapid and customized 3D production for supply and manufacturing chains. In this work, we present mechanical and rheological properties...

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Bibliographic Details
Main Authors: Julkarnyne M. Habibur Rahman, MD Nahin Islam Shiblee, Kumkum Ahmed, Ajit Khosla, Masaru Kawakami, Hidemitsu Furukawa
Format: Article
Language:English
Published: Elsevier 2020-12-01
Series:Heliyon
Subjects:
3D printing
Rheology
Mechanical properties
Edible gel
Food printing
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844020327018
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spelling doaj-b1c035af5b164fcb8650f8db5e2a812e2020-12-31T04:43:19ZengElsevierHeliyon2405-84402020-12-01612e05859Rheological and mechanical properties of edible gel materials for 3D food printing technologyJulkarnyne M. Habibur Rahman0MD Nahin Islam Shiblee1Kumkum Ahmed2Ajit Khosla3Masaru Kawakami4Hidemitsu Furukawa5Department of Mechanical Systems Engineering, Yamagata University, 4-3-16 Jonan, Yonezawa, 992-8510, JapanDepartment of Mechanical Systems Engineering, Yamagata University, 4-3-16 Jonan, Yonezawa, 992-8510, Japan; Corresponding author.College of Engineering, Shibaura Institute of Technology, 3 Chome-7-5 Toyosu, Koto City, Tokyo 135-8548, JapanDepartment of Mechanical Systems Engineering, Yamagata University, 4-3-16 Jonan, Yonezawa, 992-8510, JapanDepartment of Mechanical Systems Engineering, Yamagata University, 4-3-16 Jonan, Yonezawa, 992-8510, JapanDepartment of Mechanical Systems Engineering, Yamagata University, 4-3-16 Jonan, Yonezawa, 992-8510, Japan; Corresponding author.3D food printing sectors require comprehensive knowledge on viscoelastic and mechanical properties of diverse food materials in order to effectively utilize them in rapid and customized 3D production for supply and manufacturing chains. In this work, we present mechanical and rheological properties of Agar and Konjac based edible gels at different Agar and Konjac weight ratio and discuss their 3D printing performance. Gel samples with higher Konjac content positively contributed to the viscoelastic properties of the gel samples which in return has been found viable for extrusion-based 3D printing. By choosing appropriate printing parameters, different shapes are printed to demonstrate printing resolution. We expect, this study will add potential scope for evaluating and optimizing soft-gel materials for 3D food printing sector.http://www.sciencedirect.com/science/article/pii/S24058440203270183D printingRheologyMechanical propertiesEdible gelFood printing
collection DOAJ
language English
format Article
sources DOAJ
author Julkarnyne M. Habibur Rahman
MD Nahin Islam Shiblee
Kumkum Ahmed
Ajit Khosla
Masaru Kawakami
Hidemitsu Furukawa
spellingShingle Julkarnyne M. Habibur Rahman
MD Nahin Islam Shiblee
Kumkum Ahmed
Ajit Khosla
Masaru Kawakami
Hidemitsu Furukawa
Rheological and mechanical properties of edible gel materials for 3D food printing technology
Heliyon
3D printing
Rheology
Mechanical properties
Edible gel
Food printing
author_facet Julkarnyne M. Habibur Rahman
MD Nahin Islam Shiblee
Kumkum Ahmed
Ajit Khosla
Masaru Kawakami
Hidemitsu Furukawa
author_sort Julkarnyne M. Habibur Rahman
title Rheological and mechanical properties of edible gel materials for 3D food printing technology
title_short Rheological and mechanical properties of edible gel materials for 3D food printing technology
title_full Rheological and mechanical properties of edible gel materials for 3D food printing technology
title_fullStr Rheological and mechanical properties of edible gel materials for 3D food printing technology
title_full_unstemmed Rheological and mechanical properties of edible gel materials for 3D food printing technology
title_sort rheological and mechanical properties of edible gel materials for 3d food printing technology
publisher Elsevier
series Heliyon
issn 2405-8440
publishDate 2020-12-01
description 3D food printing sectors require comprehensive knowledge on viscoelastic and mechanical properties of diverse food materials in order to effectively utilize them in rapid and customized 3D production for supply and manufacturing chains. In this work, we present mechanical and rheological properties of Agar and Konjac based edible gels at different Agar and Konjac weight ratio and discuss their 3D printing performance. Gel samples with higher Konjac content positively contributed to the viscoelastic properties of the gel samples which in return has been found viable for extrusion-based 3D printing. By choosing appropriate printing parameters, different shapes are printed to demonstrate printing resolution. We expect, this study will add potential scope for evaluating and optimizing soft-gel materials for 3D food printing sector.
topic 3D printing
Rheology
Mechanical properties
Edible gel
Food printing
url http://www.sciencedirect.com/science/article/pii/S2405844020327018
work_keys_str_mv AT julkarnynemhabiburrahman rheologicalandmechanicalpropertiesofediblegelmaterialsfor3dfoodprintingtechnology
AT mdnahinislamshiblee rheologicalandmechanicalpropertiesofediblegelmaterialsfor3dfoodprintingtechnology
AT kumkumahmed rheologicalandmechanicalpropertiesofediblegelmaterialsfor3dfoodprintingtechnology
AT ajitkhosla rheologicalandmechanicalpropertiesofediblegelmaterialsfor3dfoodprintingtechnology
AT masarukawakami rheologicalandmechanicalpropertiesofediblegelmaterialsfor3dfoodprintingtechnology
AT hidemitsufurukawa rheologicalandmechanicalpropertiesofediblegelmaterialsfor3dfoodprintingtechnology
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