(Invited) Texture Control of 3D Printing: Effect of Internal Structure of 3D Printed Foods on their Fracture Process in Compression

Abstract

3D food printing is a method of making a novel three-dimensional processed food based on digital data by applying additive manufacturing technology to food materials mixed with bean jam, dough, and gelling agent. The use of 3D food printer is a device that can make a food with complicated shape and internal structure that is difficult to cook by hand. Since internal structures of food are correlated to their texture, the 3D food printing has recently attracted attention as a method to produce food with a shape and texture suited to individual preferences and needs. The goal of this study is to develop food materials that is printable by a 3D food printer and to find food products that use these materials, as well as to clarify how food texture is changed by its internal structure. For verifying the correlation between the internal structure of food and texture, our food printing uses a screw-based 3D stacking system. With this method, it is easy to add food materials during modeling. It is possible to create a three-dimensional food product with an improved texture reproduction rate of the target model by avoiding dripping from the nozzle in principle. This study evaluates the correlation with texture by modeling baked confectionery with a geometrical internal structure and quantitatively measuring the compression fracture process. Figure 1