engleski

Influence of FDM processing parameters and snack dimension on food printability

Additive manufacturing is successfully applicable in the food industry. Although various methods are used, the most common process is fused deposition modeling, i.e. extruding paste, gel, snacks, dough, chocolate, etc. through various nozzle diameters. In this paper, attention is paid to the individual printing parameters and shape of snack ; printing speed, infill density, wall width and height of snacks and how they affects the printability of the product and its mass. The snack was prepared with wheat bran, oat flour, barley flour and pea proteins. Sunflower oil, salt, baking soda and citric acid were added to the mixture. According to AACC method 10–50.05 (2000), the snack was mixed in three stages with slight modifications. First, pea proteins (5 g), salt (0.10 g) and sunflower oil (3 g) were mixed with a hand mixer for 3 min at low speed, then 21 mL of distilled water was added, and mixing continued for 1 min at low speed and 1 min at medium speed, and finally, oat or barley flour (15 g) and wheat bran (3 g) were added and mixed for another 2 min at low speed. The snack is made by fused deposition modeling process on Foodbot D2 Multi Ingredient Dual Head Food 3D Printer. Printing was done at 60˚C cylinder temperature, first layer and other layers were printed at 1 mm height, no skirt, brim or raft layers were used. Nozzle diameter was 1 mm and fill pattern were rectilinear printed with 45˚ angle. Successful printing was achieved with 23 mm filament diameter which was the measured diameter of the cylinder. The Design Expert software was used for the statistical analysis and from the analysis it can be concluded that the mass is affected by all input parameters, while the printability is only affected by the infill density.

3D printing, FDM, food, printability

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