Abstract
Three-dimensional extrusion printing is an additive manufacturing approach with numerous emerging applications in the food industry. In this research, the effect of nozzle size (1.2 to 1.7 mm), print speed (800 to 2200 mm/min), and motor speed (120 to 240 rpm) on the printability of rice starch were studied. Uniformity and ease of extrusion were considered, and the printed constructs were carefully observed for thread quality, binding property, finishing, texture, layer definition, shape, dimensional stability, and appearance. The rheological behavior of the material supply was studied, and the scientific rationale behind the printability of starch is discussed in detail. Printing rice starch at higher motor speeds (180–240 rpm) with lower printing speeds (800–1500 mm/min) resulted in better printability. The results of this study would be a foundation for future 3D food printing studies using rice starch.
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