Properties of 3D printed dough and optimization of printing parameters
Abstract
Customization of food using the three-dimensional (3D) printing technique is an extremely convenient and healthy way to cook food with maximum utilization of materials, and consequently, this technique has received considerable attention from the public in recent years. In this study, we explored the effect of material composition on the quality of 3D-printed food using wheat flour, freeze-dried mango powder, olive oil and water. Results showed that without adding the freeze-dried mango powder and olive oil, the best printing quality was obtained with a flour-to-water ratio of 5:3. When 2% of the total mass of olive oil was added, the best printing quality was obtained for a flour:water:olive oil ratio of 55:2.75:30. The optimum compressive pressure, needle velocity, needle diameter and internal filling ratio yielding the best printing quality were 600 kPa, 6 mm/s, 0.58 mm and 50%, respectively. The food samples produced using these optimum parameters exhibited multiple merits including well-organized packing structure, clear internal texture profile and a smaller total deformation.
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A food 3D printer with infrared heating allows the printed part to be cooked directly, integrating printing and cooking processes.
“The practical implications are significant, as demonstrated by the food 3D printer with infrared heating, which allows the printed part to be cooked directly, showcasing the integration of printing and cooking processes [22,24].”
From Towards the development of foods 3D printer: Trends and technologies for foods printing (2024) · cites this paper as [22]
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- Authors
- Liu, Y., Liang, X., Saeed, A., Lan, W., & Qin, W.
- Affiliations
- California Institute of Technology (US)
- Sichuan Agricultural University (CN)
- Corresponding author
- Liu, Yaowen
- Qin, Wen
- Venue
- Innovative Food Science & Emerging Technologies
- Publisher
- Elsevier BV
- Published
- 2019-06
- Volume
- 54
- Pages
- 9-18
- ISSN
- 1466-8564 (ISSN-L)
- OpenAlex
- W2924998771
- Cited by
- 156
- References
- 38
- Citations by year
- 2026: 12 · 2025: 24 · 2024: 28 · 2023: 18 · 2022: 32 · 2021: 24 · 2020: 14 · 2019: 4
- FWCI
- 8.15
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Innovative Food Science & Emerging Technologies (publishedVersion)
- HAL (submittedVersion)
- Funders
- National Natural Science Foundation of China (51703147)
- Sichuan Science and Technology Program (2018RZ0060)
- Education Department of Sichuan Province (16ZB0044, 035Z1373)
- Topics
- Physical Sciences › Engineering › Automotive Engineering › Additive Manufacturing and 3D Printing Technologies
- Physical Sciences › Engineering › Building and Construction › Innovations in Concrete and Construction Materials
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- 3D-printed food, dough formulation, wheat flour, olive oil, printing parameter optimization, compressive pressure, needle diameter, print quality
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