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Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing
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Liu, Zipeng, Chen, Huan, Zheng, Bo, Xie, Fengwei and Chen, Ling (2020) Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing. Food Hydrocolloids, 105 . 105812. doi:10.1016/j.foodhyd.2020.105812
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WRAP-understanding-structure-rheological-properties-potato-starch-induced-hot-extrusion-3D-printing-Xie-2020.pdf - Accepted Version - Requires a PDF viewer. Available under License Creative Commons Attribution Non-commercial No Derivatives 4.0. Download (8Mb) | Preview |
Official URL: http://dx.doi.org/10.1016/j.foodhyd.2020.105812
Abstract
This work investigates the 3D printability of potato starch (PS). For this purpose, the structure and rheological properties of the PS-based ink under hot-extrusion 3D printing (HE-3DP) at different PS concentrations and printing temperatures were studied. PS concentration was found to determine the structure and rheological properties of the PS gel. The printing temperature was shown to influence the structural transformation of PS and closely linked to the rheological properties of the gel. PS samples of 15–25% concentration at 70 °C presented optimal printability, which showed the absence of the original granule, crystalline and lamellar structures, with the formation of a uniform and compact gel network. In this case, the rheological properties were in a suitable range for HE-3DP including G′ (615.72–1057.63 Pa), τy (89.389–263.25 Pa) and τf (490.00–1104.97 Pa), which provided the PS-based ink with smooth extrusion, excellent printing accuracy and high structural strength, suitable for applications such as food and biomedical materials.
| Item Type: | Journal Article | |||||||||||||||
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| Subjects: | Q Science > Q Science (General) T Technology > TJ Mechanical engineering and machinery T Technology > TS Manufactures |
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| Divisions: | Faculty of Science > WMG (Formerly the Warwick Manufacturing Group) | |||||||||||||||
| Library of Congress Subject Headings (LCSH): | Starch, Three-dimensional printing, Viscoelasticity, Extrusion process | |||||||||||||||
| Journal or Publication Title: | Food Hydrocolloids | |||||||||||||||
| Publisher: | Elsevier | |||||||||||||||
| ISSN: | 0268-005X | |||||||||||||||
| Official Date: | August 2020 | |||||||||||||||
| Dates: |
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| Volume: | 105 | |||||||||||||||
| Article Number: | 105812 | |||||||||||||||
| DOI: | 10.1016/j.foodhyd.2020.105812 | |||||||||||||||
| Status: | Peer Reviewed | |||||||||||||||
| Publication Status: | Published | |||||||||||||||
| Access rights to Published version: | Restricted or Subscription Access | |||||||||||||||
| RIOXX Funder/Project Grant: |
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