Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing
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This paper studies the applicability of extrusion-based 3D printing for constructing novel shapes from potato puree and the effects of four additives (agar, alginate, lecithin, and glycerol) added separately at three concentrations (0.5, 1, 1.5%) on the internal strength, mechanical properties, microstructure, and color of potato puree. The printability of the potato puree and the mixtures was assayed by examining the consistency of the extrusions and the stability and accuracy of the printed patterns. The results indicate that better printing was achieved at a nozzle height of 0.5 cm and a nozzle diameter of 4 mm, with concentrations of alginate and agar between 0.5–1.5% and 0.5–1%, respectively, providing the best printability and end product stability, which was attributed to their respective high mechanical characteristics and specific mechanical energy (SME) values. Scanning electron microscopy (SEM) revealed that more convolutions were induced in the potato puree upon the addition of agar or alginate, which increased the puree stability. 3D printing did not significantly affect the surface color parameters of the final product. This study showed that the 3D printing process is a critical factor for initializing the production of customized healthy products.
KeywordsTexture Scanning electron microscopy (SEM) Color Specific mechanical energy (SME) 3D printing
Authors wish to thank the CIM foundation for providing the BCN 3D+ printer and Dr. Roland Habchech for the use of the SEM.
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