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Pregled bibliografske jedinice broj: 1211857

Powder properties, rheology and 3D printing quality of gluten-free blends

Radoš, Kristina; Benković, Maja; Čukelj Mustač, Nikolina; Habuš, Matea; Voučko, Bojana; Vukušić Pavičić, Tomislava; Ćurić, Duška; Ježek, Damir; Novotni, Dubravka
Powder properties, rheology and 3D printing quality of gluten-free blends // Journal of food engineering, 338 (2023), 111251, 10 doi:10.1016/j.jfoodeng.2022.111251 (međunarodna recenzija, članak, znanstveni)

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Naslov
Powder properties, rheology and 3D printing quality of gluten-free blends

Autori
Radoš, Kristina ; Benković, Maja ; Čukelj Mustač, Nikolina ; Habuš, Matea ; Voučko, Bojana ; Vukušić Pavičić, Tomislava ; Ćurić, Duška ; Ježek, Damir ; Novotni, Dubravka

Izvornik
Journal of food engineering (0260-8774) 338 (2023); 111251, 10

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Cryogenic milling ; Gluten-free snack ; Optimization ; Powder particle size ; 3D printing

Sažetak
Food personalization and customization is now easier due to 3D printing, but the printing performance of gluten-free cereal material has hardly been explored. This research investigated the suitability of four gluten-free powder blends for snack 3D printing. The blends were analyzed for their powder properties, and a selected blend served as a model to optimize median particle size (20.9 ; 155.4 ; 255.9 μm), amount of water (90 ; 95 ; 100% blend basis), and nozzle diameter (0.84 ; 1.0 ; 1.2 mm). The best printing quality was achieved with a particle size of 20.9 μm, a water amount of 97.5% (blend basis) and a nozzle diameter of 0.84 mm. With optimized parameters, blends with similar chemical composition but different botanical origin were also printed successfully. However, the mixture with the highest viscosity (τ = 4580 Pa s) showed the best printing accuracy (88%). Powder analysis should be further investigated to be used as a predictor for printing quality.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA

Projekti:
HRZZ-IP-2020-02-3829 - Razvoj nove generacije snack proizvoda namijenjenih potrošačima s posebnim prehrambenim potrebama primjenom tehnologija 3D tiskanja (3DSnack4Health) (Novotni, Dubravka, HRZZ - 2020-02) ( CroRIS)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Profili:

Avatar Url Dubravka Novotni (autor)

Avatar Url Damir Ježek (autor)

Avatar Url Nikolina Čukelj Mustač (autor)

Avatar Url Duška Ćurić (autor)

Avatar Url Maja Benković (autor)

Avatar Url Tomislava Vukušić Pavičić (autor)

Avatar Url Matea Habuš (autor)

Avatar Url Bojana Voučko (autor)

Avatar Url Kristina Radoš (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com

Citiraj ovu publikaciju:

Radoš, Kristina; Benković, Maja; Čukelj Mustač, Nikolina; Habuš, Matea; Voučko, Bojana; Vukušić Pavičić, Tomislava; Ćurić, Duška; Ježek, Damir; Novotni, Dubravka
Powder properties, rheology and 3D printing quality of gluten-free blends // Journal of food engineering, 338 (2023), 111251, 10 doi:10.1016/j.jfoodeng.2022.111251 (međunarodna recenzija, članak, znanstveni)
Radoš, K., Benković, M., Čukelj Mustač, N., Habuš, M., Voučko, B., Vukušić Pavičić, T., Ćurić, D., Ježek, D. & Novotni, D. (2023) Powder properties, rheology and 3D printing quality of gluten-free blends. Journal of food engineering, 338, 111251, 10 doi:10.1016/j.jfoodeng.2022.111251.
@article{article, author = {Rado\v{s}, Kristina and Benkovi\'{c}, Maja and \v{C}ukelj Musta\v{c}, Nikolina and Habu\v{s}, Matea and Vou\v{c}ko, Bojana and Vuku\v{s}i\'{c} Pavi\v{c}i\'{c}, Tomislava and \'{C}uri\'{c}, Du\v{s}ka and Je\v{z}ek, Damir and Novotni, Dubravka}, year = {2023}, pages = {10}, DOI = {10.1016/j.jfoodeng.2022.111251}, chapter = {111251}, keywords = {Cryogenic milling, Gluten-free snack, Optimization, Powder particle size, 3D printing}, journal = {Journal of food engineering}, doi = {10.1016/j.jfoodeng.2022.111251}, volume = {338}, issn = {0260-8774}, title = {Powder properties, rheology and 3D printing quality of gluten-free blends}, keyword = {Cryogenic milling, Gluten-free snack, Optimization, Powder particle size, 3D printing}, chapternumber = {111251} }
@article{article, author = {Rado\v{s}, Kristina and Benkovi\'{c}, Maja and \v{C}ukelj Musta\v{c}, Nikolina and Habu\v{s}, Matea and Vou\v{c}ko, Bojana and Vuku\v{s}i\'{c} Pavi\v{c}i\'{c}, Tomislava and \'{C}uri\'{c}, Du\v{s}ka and Je\v{z}ek, Damir and Novotni, Dubravka}, year = {2023}, pages = {10}, DOI = {10.1016/j.jfoodeng.2022.111251}, chapter = {111251}, keywords = {Cryogenic milling, Gluten-free snack, Optimization, Powder particle size, 3D printing}, journal = {Journal of food engineering}, doi = {10.1016/j.jfoodeng.2022.111251}, volume = {338}, issn = {0260-8774}, title = {Powder properties, rheology and 3D printing quality of gluten-free blends}, keyword = {Cryogenic milling, Gluten-free snack, Optimization, Powder particle size, 3D printing}, chapternumber = {111251} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus

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