Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters
Abstract
The aim of this paper is to develop a new 3D printing food constructs based on lemon juice gel system. We investigated the effect of potato starch (10, 12.5, 15, 17.5 and 20 g/100 g) on the rheological properties and mechanical properties of lemon juice gels. Besides, the influence of printing parameters (nozzle height, nozzle diameter, extrusion rate and nozzle movement speed) on the quality of printed products were also studied. The results show that it is suitable to make the size of the nozzle height the same with that of the nozzle diameter, which could not be regarded as a key factor that affects print quality. An equation is proposed to explain the relationship between extrusion rate, nozzle diameter and nozzle movement speed. In this printing system, the 1 mm nozzle diameter, 24 mm3/s extrusion rate and 30 mm/s nozzle movement speed were found to be the optimal parameters to print 3D constructs matching the target geometry with fine resolution, more smooth surface texture, and fewer point defects with no compressed deformation.
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Jagadiswaran and colleagues transformed grape pomace and broken wheat into cookies using a home-made fabricated extrusion 3D printer.
“One of the example of food 3d print in utilizing waste was done by Jagadiswaran and colleagues [96]. The food wastes, which are grape pomace and broken wheat, are transformed into cookies.”
From Towards the development of foods 3D printer: Trends and technologies for foods printing (2024) · cites this paper as [96]
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Background3D food printing: paving way towards novel foods
SINGHAL, S., RASANE, P., KAUR, S., GARBA, U., BANKAR, A., SINGH, J., & GUPTA, N. (2020) · Anais da Academia Brasileira de Ciências · doi:10.1590/0001-3765202020180737 · Cited by 43 · see citing works
- Authors
- Yang, F., Zhang, M., Bhandari, B., & Liu, Y.
- Affiliations
- Jiangnan University (CN)
- The University of Queensland (AU)
- Corresponding author
- Zhang, Min
- Venue
- LWT
- Publisher
- Elsevier BV
- Published
- 2018-01
- Volume
- 87
- Pages
- 67-76
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W2747835132
- Cited by
- 479
- References
- 0
- Citations by year
- 2026: 24 · 2025: 55 · 2024: 73 · 2023: 56 · 2022: 79 · 2021: 70 · 2020: 54 · 2019: 44 · 2018: 24
- FWCI
- 21.15
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- LWT (publishedVersion)
- Funders
- China State Key Laboratory of Food Science and Technology Innovation Project (SKLF-ZZA-201706)
- Jiangsu Province (China)“Collaborative Innovation Center for Food Safety and Quality Control”Industry Development Program, Jiangsu Province (China) Infrastructure Project (BM2014051)
- Topics
- Physical Sciences › Engineering › Automotive Engineering › Additive Manufacturing and 3D Printing Technologies
- Physical Sciences › Engineering › Building and Construction › Innovations in Concrete and Construction Materials
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Keywords
- 3D food printing, edible ink, potato starch, rheological properties, mechanical properties, printing parameters, extrusion speed, nozzle diameter, print quality
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