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Cited by 96Additive Manufacturing and 3D Printing Technologies3D Printing in Biomedical ResearchPolysaccharides Composition and Applications

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Development of a coaxial extrusion deposition for 3D printing of customizable pectin-based food simulant

Vancauwenberghe, Valérie, Verboven, Pieter, Lammertyn, Jeroen, Nicolaï, Bart·2018·Journal of Food Engineering
DOI 10.1016/j.jfoodeng.2018.01.008
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Abstract

A coaxial extrusion printhead was designed for 3D printing of pectin-based food simulants in which the inner flow is the food-ink and the outer a CaCl2 crosslinking solution. A series of cubic-shaped objects was successfully 3D printed by changing the printing parameters including the food-ink composition, the layer height, and the rate and CaCl2 concentration of the outer flow. The printed objects did not necessitate any incubation post-treatment because the gelation of the food-ink occurred during the printing. The mechanical properties of the printed object were correlated to their final Ca2+ concentration which can be controlled by the rate and CaCl2 concentration of the outer flow. A predictive model was established for determining the printing settings to print 3D objects with a priori defined texture. The layer height was recommended to be set in function of the food-ink swelling behavior. Finally, we compared objects printed by coaxial and simple extrusion methods. The compared objects had similar Young's moduli but their other properties including volume and final Ca2+ concentration, were considerably impacted by the printing method.

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Metadata

Authors
Vancauwenberghe, V., Verboven, P., Lammertyn, J., & Nicolaï, B.
Affiliations
KU Leuven (BE)
Corresponding author
Vancauwenberghe, Valérie
ORCID
Venue
Journal of Food Engineering
Publisher
Elsevier BV
Published
2018-05
Volume
225
Pages
42-52
ISSN
0260-8774 (ISSN-L)
DOI
10.1016/j.jfoodeng.2018.01.008
OpenAlex
W2793112546
Cited by
96
References
0
Citations by year
2026: 8 · 2025: 14 · 2024: 7 · 2023: 8 · 2022: 21 · 2021: 18 · 2020: 11 · 2019: 6 · 2018: 3
FWCI
5.04
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Journal of Food Engineering (publishedVersion)
  • Lirias (submittedVersion)
Topics
  • Physical Sciences › Engineering › Industrial and Manufacturing Engineering › Additive Manufacturing and 3D Printing Technologies
  • Physical Sciences › Engineering › Biomedical Engineering › 3D Printing in Biomedical Research
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Keywords
coaxial extrusion, 3D food printing, pectin, food simulants, calcium chloride crosslinking, gelation, layer thickness, Young's modulus, mechanical properties, printing parameter optimization

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