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Effect of particle size on 3D printing performance of the food-ink system with cellular food materials

Authors
Lee, Jang HoWon, Dong JaeKim, Hyun WooPark, Hyun Jin
Issue Date
9월-2019
Publisher
ELSEVIER SCI LTD
Keywords
Additive manufacturing; 3D food printing; Food-ink; Particle size; Printing parameters
Citation
JOURNAL OF FOOD ENGINEERING, v.256, pp.1 - 8
Indexed
SCIE
SCOPUS
Journal Title
JOURNAL OF FOOD ENGINEERING
Volume
256
Start Page
1
End Page
8
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/62997
DOI
10.1016/j.jfoodeng.2019.03.014
ISSN
0260-8774
Abstract
The effect of the particle sizes (307, 259, 172, and 50 mu m) on rheological properties and printing performance for a food-ink dispersion system that 20% (w/w) of spinach powder was incorporated in 10% (w/w) xanthan gum mixture was investigated. Scanning electron microscopy images demonstrated that the larger particle size (307 mu m and 259 mu m) possess a skeletal-like and cellular structure, and are more porous than the smaller particle size (up to 172 mu m). The increase of particle size significantly affected the composition and bulk density (ranged from 0.15 for 50 mu m to 0.22 for 307 mu m) of the spinach powder. Reduction in particle size resulted in the increase of water and oil holding capacity, but did not affect the water solubility index. Increasing particle size promoted a rise of the values of the storage modulus and loss modulus systematically. The shear modulus of spinach dispersion was ranged from 2.97 +/- 1.26 kPa for finest size (50 mu m) to 6.43 +/- 1.41 kPa for a particle size of 307 mu m and increased with increasing particle size. All dispersions were printed smoothly regardless of the particle size. The results obtained in this study suggest that increasing the particle size of the incorporated food powder can achieve efficient mechanical strength increase and a limit the incorporated powder content, simultaneously, due to its excessive increase. This may be useful in determining parameters which required to prepare the food-ink system such as the milling time and the maximum incorporation content of the food powder.
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PARK, HYUN JIN
생명과학대학 (식품공학과)
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