A novel approach to produce ready-to-eat sweetmeats with variable textures using 3D printing

Abstract

This work presents a novel way of utilizing the design freedoms available in 3D printing (3DP) to produce ready-to-eat sweetmeats with varied textures using finite element analysis (FEA) simulation and the rheological characterization of the 3DP material to get better predictability of the complicated 3DP process. Modeling the influence of crucial printing variables: polyol concentration, nozzle diameter, infill, and layer pattern demonstrated that these significantly impact the texture attributes of 3D printed constructs. The quality attributes were evaluated using weight, void fraction, and geometric precision. While textural attributes were evaluated as hardness, gumminess, and cohesiveness using a Box-Behnken design for four variables at three levels. Results indicated that nozzle diameter and infill density both have a significant (p < 0.05) effect on the weight and void fraction of the printed construct. At the same time, layer pattern does not affect these. The hole volume, hardness, and gumminess varied significantly (p < 0.05) in the printed construct with changing layer orientation pattern. Also, the increased polyol concentration significantly influenced the rheological properties of the formulation, length, cohesiveness, and void fraction of the printed constructs. Modeling and simulating deformation and residual stress in 3D printed geometries has enormous promise for facilitating the widespread use of this technology in food manufacturing. The work is an innovative approach to addressing sensory/satiety perception issues and meeting the demands of those with special dietary requirements.