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Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors
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Chen, Huan, Xie, Fengwei, Chen, Ling and Zheng, Bo (2019) Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors. Journal of Food Engineering, 244 . pp. 150-158. doi:10.1016/j.jfoodeng.2018.09.011 ISSN 0260-8774.
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WRAP-effect-rheological-properties-potato-rice-corn-starches-Xie-2018.pdf - Accepted Version - Requires a PDF viewer. Available under License Creative Commons Attribution Non-commercial No Derivatives 4.0. Download (1388Kb) | Preview |
Official URL: http://dx.doi.org/10.1016/j.jfoodeng.2018.09.011
Abstract
In this study, the relationship between rheological properties and printability of three types of starch (potato, rice and corn starch) for hot-extrusion 3D printing (HE-3DP) were systematically investigated. Each starch sample showed a shear-thinning behavior, self-supporting property, as well as the feature of a substantial decrease at higher strains and a recovery at lower strains in storage modulus (G′), which indicated the suitability of starch for HE-3DP. Besides, the flow stress (τf), yield stress (τy), and G′ increased with a higher starch concentration. We found that starch suspensions with concentrations of 15–25% (w/w) heated to 70–85 °C possessed preferable values of τf (140–722 Pa), τy (32–455 Pa), and G' (1150–6909 Pa) for HE-3DP, which endowed them with excellent extrusion processability and sufficient mechanical integrity to achieve high resolutions (0.804–1.024 mm line width). Overall, our results provided useful information to produce individualized starch-based food by HE-3DP.
| Item Type: | Journal Article | ||||||||||||||||||
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| Subjects: | T Technology > TP Chemical technology | ||||||||||||||||||
| Divisions: | Other > Institute of Advanced Study Faculty of Science, Engineering and Medicine > Engineering > WMG (Formerly the Warwick Manufacturing Group) |
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| Library of Congress Subject Headings (LCSH): | Starch, Potatoes, Rice, Corn, Rheology | ||||||||||||||||||
| Journal or Publication Title: | Journal of Food Engineering | ||||||||||||||||||
| Publisher: | Elsevier Ltd. | ||||||||||||||||||
| ISSN: | 0260-8774 | ||||||||||||||||||
| Official Date: | March 2019 | ||||||||||||||||||
| Dates: |
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| Volume: | 244 | ||||||||||||||||||
| Page Range: | pp. 150-158 | ||||||||||||||||||
| DOI: | 10.1016/j.jfoodeng.2018.09.011 | ||||||||||||||||||
| Status: | Peer Reviewed | ||||||||||||||||||
| Publication Status: | Published | ||||||||||||||||||
| Access rights to Published version: | Restricted or Subscription Access | ||||||||||||||||||
| Date of first compliant deposit: | 20 September 2018 | ||||||||||||||||||
| Date of first compliant Open Access: | 15 September 2019 | ||||||||||||||||||
| RIOXX Funder/Project Grant: |
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