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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
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Official URL: http://dx.doi.org/10.1016/j.foodhyd.2020.105812

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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
Subjects: Q Science > Q Science (General)
T Technology > TJ Mechanical engineering and machinery
T Technology > TS Manufactures
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:
DateEvent
August 2020Published
27 February 2020Available
25 February 2020Accepted
Date of first compliant deposit: 7 April 2020
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:
Project/Grant IDRIOXX Funder NameFunder ID
U1501214[NSFC] National Natural Science Foundation of Chinahttp://dx.doi.org/10.13039/501100001809
31871751[NSFC] National Natural Science Foundation of Chinahttp://dx.doi.org/10.13039/501100001809
201804020036[NSFC] National Natural Science Foundation of Chinahttp://dx.doi.org/10.13039/501100001809
798225H2020 Marie Skłodowska-Curie Actionshttp://dx.doi.org/10.13039/100010665

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