Work

Towards the definition of an objective criterion of the food printing quality

Year: 2023

Type: conference-paper

Abstract: 3D food printing is an interesting technology for offering personalized, healthy, good, appetizing and diversified food. However, it is still difficult to predict the print quality of the new printable recipes. A printable wheat flour based dough can be obtained by applying a thermomechanical treatment. In this work, a wide variety of food matrices for 3D printing were formulated from flours (wheat, rye, soy, lentil) and fruit and vegetable purees (potato, chestnut, broccoli) with the idea of generating a large range of printed products to study printing quality criteria.

Source: HAL

Authors: Guénard-Lampron, Valérie, Almeida, Giana, Dumoulin, Charlotte, Leverrier, Cassandre

Language: English

Topic: Additive Manufacturing and 3D Printing Technologies

Subfield: Industrial and Manufacturing Engineering

Field: Engineering

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W7223435032

FWCI:

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Related to: 10