scholarly journals Influence of rheological characteristics on the quality of 3D printing of food pastes

2021 ◽  
Vol 83 (2) ◽  
pp. 40-47
Author(s):  
S. A. Bredihin ◽  
S. T. Antipov ◽  
V. N. Andreev ◽  
A. N. Martekha
Keyword(s):  
3D Printing ◽  
Rheological Properties ◽  
Potato Starch ◽  
Extrusion Force ◽  
Good Resolution ◽  
Rheological Characteristics ◽  
Zero Shear Viscosity ◽  
Good Shape ◽  
Tomato Puree ◽  
High Consistency

In extrusion 3D printing, the rheological properties of food are critical to achieving quality printing. The aim of this study is to investigate potential correlations between the printability of food pastes and rheological characteristics. Potato and tomato puree were used as a model system. The rheological properties of mashed potatoes with the addition of potato starch and their behavior during 3D printing have been investigated. A correlation has been established between the formulation and manufacturability in 3D printing. Potato mass without starch had a low yield point, which affected the deformation and subsidence of the mass later. At the same time, the addition of 2% starch showed excellent extrudability and printability, that is, the ability to flow. Under these conditions, the printed objects had a smooth shape, good resolution, and could withstand shape over time. The object with the addition of 4% starch represented good shape retention but poor extrudability due to its high consistency index and toughness. The results obtained using tomato puree showed a linear correlation between ingredient flow stress, zero shear viscosity and corresponding print stability. The extrusion pressure required to extrude tomato paste increases linearly with increasing flow voltage. Modules of viscosity, elasticity, and zero shear rate turned out to be not linearly correlated with the extrusion force, which can be explained by the fact that these parameters reflect the rheological properties of the non-deforming state of the material, in contrast to the flow stresses.

scholarly journals Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing

2020 ◽  
Vol 105 ◽  
pp. 105812 ◽  
Author(s):  
Zipeng Liu ◽  
Huan Chen ◽  
Bo Zheng ◽  
Fengwei Xie ◽  
Ling Chen
Keyword(s):  
3D Printing ◽  
Rheological Properties ◽  
Potato Starch ◽  
Hot Extrusion

scholarly journals Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Mariusz Witczak ◽  
Zofia Smółka ◽  
Teresa Witczak ◽  
Anna Stępień ◽  
Agata Bednarz
Keyword(s):  
Rheological Properties ◽  
Viscoelastic Properties ◽  
Potato Starch ◽  
Strong Increase ◽  
Rheological Characteristics ◽  
Dynamic Tests ◽  
Flow Curves ◽  
Creep And Recovery ◽  
Replacement Part

The objective of the present study was to determine the influence of replacement part of starch with inulin on the rheological characteristics of pastes and gels obtained on the basis of potato starch. Replacement of the starch by inulin varied from 0 to 40%. Flow curves for pastes and gels were determined, and the viscoelastic properties were characterized using dynamic tests and creep and recovery tests. It was determined that the replacement of part of potato starch with inulin significantly modifies rheological properties of starch pastes and gels, weakening their structure. With the increasing amount of inulin, an increase of viscous properties was becoming more apparent. Moreover, an irregular influence of inulin addition on the parameters of rheological characteristics was determined. Initially, the differences were minor, and the differences at the lowest addition were typically statistically insignificant, followed by strong increase with local restrictions to structural weakening.

scholarly journals Printable Alginate Hydrogels with Embedded Network of Halloysite Nanotubes: Effect of Polymer Cross-Linking on Rheological Properties and Microstructure

Polymers ◽  
2021 ◽  
Vol 13 (23) ◽  
pp. 4130
Author(s):  
Svetlana A. Glukhova ◽  
Vyacheslav S. Molchanov ◽  
Boris V. Lokshin ◽  
Andrei V. Rogachev ◽  
Alexey A. Tsarenko ◽  
...  
Keyword(s):  
3D Printing ◽  
Rheological Properties ◽  
Shear Thinning ◽  
Halloysite Nanotubes ◽  
Polymer Chains ◽  
Cross Linking ◽  
Saxs Data ◽  
Nanocomposite Hydrogels ◽  
Embedded Network ◽  
The Cross

Rapidly growing 3D printing of hydrogels requires network materials which combine enhanced mechanical properties and printability. One of the most promising approaches to strengthen the hydrogels consists of the incorporation of inorganic fillers. In this paper, the rheological properties important for 3D printability were studied for nanocomposite hydrogels based on a rigid network of percolating halloysite nanotubes embedded in a soft alginate network cross-linked by calcium ions. Particular attention was paid to the effect of polymer cross-linking on these properties. It was revealed that the system possessed a pronounced shear-thinning behavior accompanied by a viscosity drop of 4–5 orders of magnitude. The polymer cross-links enhanced the shear-thinning properties and accelerated the viscosity recovery at rest so that the system could regain 96% of viscosity in only 18 s. Increasing the cross-linking of the soft network also enhanced the storage modulus of the nanocomposite system by up to 2 kPa. Through SAXS data, it was shown that at cross-linking, the junction zones consisting of fragments of two laterally aligned polymer chains were formed, which should have provided additional strength to the hydrogel. At the same time, the cross-linking of the soft network only slightly affected the yield stress, which seemed to be mainly determined by the rigid percolation network of nanotubes and reached 327 Pa. These properties make the alginate/halloysite hydrogels very promising for 3D printing, in particular, for biomedical purposes taking into account the natural origin, low toxicity, and good biocompatibility of both components.

scholarly journals Investigating the rheology of 2D titanium carbide (MXene) dispersions for colloidal processing: Progress and challenges

2021 ◽  
Author(s):  
Michael Greaves ◽  
Mana Mende ◽  
Jiacheng Wang ◽  
Wenji Yang ◽  
Suelen Barg
Keyword(s):  
3D Printing ◽  
Titanium Carbide ◽  
Systematic Study ◽  
2D Materials ◽  
Rheological Characteristics ◽  
Colloidal Processing ◽  
Electrically Conductive ◽  
Rheological Analysis ◽  
Rheological Data ◽  
2D And 3D

AbstractAmong 2D materials, MXenes (especially their most studied member, titanium carbide) present a unique opportunity for application via colloidal processing, as they are electrically conductive and chemically active, whilst still being easily dispersed in water. And since the first systematic study of colloidal MXene rheology was published in 2018 (Rheological Characteristics of 2D Titanium Carbide (MXene) Dispersions: A Guide for Processing MXenes by Akuzum, et al.), numerous works have presented small amounts of rheological data which together contribute to a deeper understanding of the topic. This work reviews the published rheological data on all MXene-containing formulations, including liquid crystals, mixtures and non-aqueous colloids, which have been used in processes such as stamping, patterning, 2D and 3D printing. An empirical model of aqueous titanium carbide viscosity has been developed, and recommendations are made to help researchers more effectively present their data for future rheological analysis. Graphic abstract

Sign in / Sign up

Export Citation Format

Share Document