Abstract
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.
Original language | English |
---|---|
Pages (from-to) | 150-158 |
Number of pages | 9 |
Journal | Journal of Food Engineering |
Volume | 244 |
DOIs | |
Publication status | Published - Mar 2019 |
Externally published | Yes |
Keywords
- Acetic acid (PubChem CID: 176)
- Corn starch
- Ethanol (PubChem CID: 702)
- Hot-extrusion 3D printing
- Iodine (PubChem CID: 807)
- Potassium iodine (PubChem CID: 4875)
- Potato starch
- Printing behavior
- Rheological property
- Rice starch
- Sodium hydroxide (PubChem CID: 14798)
- Starch (PubChem CID: 24836924)
- Water (PubChem CID: 962)
ASJC Scopus subject areas
- Food Science