Abstract
Recently, compared to traditional food production systems, 3D food printing has gained a lot of interest because of the potential benefits of being able to customized food products fabrication in colour, shape, texture, flavor and even nutrition. Successful printing of food objects in 3D food printing is critical, and high accuracy and precision food printing technology is required to reproduce delicate and complex food 3D structures. In 3D food printing, the properties of food materials, such as rheological properties, chemical properties and thermal stability, are significant for the structure accuracy and precision of printed objects. In this study, we tried to present a 3D structure layering method for potato resistant starch using drop‐on‐demand (DOD) printing method (piezoelectric system type) that can express the fine structure of food by inkjet printing technology. Nanocrystals cellulose (CNC) and sodium alginate (AS) were used to form a food 3D structure, and 3D printing optimal ink formulation ratio of CNC and AS (CNC:AS=80:20) was selected through preliminary experiments. The purpose of this study was to determine the possibility of 3D printing and printability after comparing rheological properties of mixtures with and without annealing by varying the content of potato resistant starch (PRS) in the mixture of CNC and AS. 3D food structure with various combination of potato resistant starch (RS) to a mixture of CNC and AS was printed, and compared the rheological properties of the mixture that had not been temperature‐treated and the one that had been annealed. After that, the optimal material combination for precise 3D printing was explored together with the physical properties of the printed object.Support or Funding InformationThis research was supported in part by Basic Science Research Program through the National Research Foundation of Korea(NRF) funded by the Ministry of Education (2018R1D1A1B07045349), the High Value‐added Food Technology Development Program, the Ministry of Agriculture, Food and Rural Affairs (MAFRA), Republic of Korea (118059‐2) and the Ewha Womans University Research Grant of 2019.Piezo‐electric based Ultraprecise/Ultratrace 3D Food PrintingFigure 1
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