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Lookup NU author(s): Professor David XieORCiD
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND).
In this study, the relationship between rheological properties and printability of three types of starch (potato, rice and corn starch) for hot-extrusion 3D printing (HE-3DP) were systematically investigated. Each starch sample showed a shear-thinning behavior, self-supporting property, as well as the feature of a substantial decrease at higher strains and a recovery at lower strains in storage modulus (G′), which indicated the suitability of starch for HE-3DP. Besides, the flow stress (τf), yield stress (τy), and G′ increased with a higher starch concentration. We found that starch suspensions with concentrations of 15–25% (w/w) heated to 70–85 °C possessed preferable values of τf (140–722 Pa), τy (32–455 Pa), and G' (1150–6909 Pa) for HE-3DP, which endowed them with excellent extrusion processability and sufficient mechanical integrity to achieve high resolutions (0.804–1.024 mm line width). Overall, our results provided useful information to produce individualized starch-based food by HE-3DP.
Author(s): Chen H, Xie F, Chen L, Zheng B
Publication type: Article
Publication status: Published
Journal: Journal of Food Engineering
Year: 2019
Volume: 244
Pages: 150-158
Print publication date: 01/03/2019
Online publication date: 15/09/2018
Acceptance date: 12/09/2018
Date deposited: 23/05/2023
ISSN (print): 0260-8774
ISSN (electronic): 1873-5770
Publisher: Elsevier
URL: https://doi.org/10.1016/j.jfoodeng.2018.09.011
DOI: 10.1016/j.jfoodeng.2018.09.011
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