TY - JOUR
T1 - Model-based design and validation of food texture of 3D printed pectin-based food simulants
AU - Vancauwenberghe, Valérie
AU - Delele, Mulugeta Admasu
AU - Vanbiervliet, Jeroen
AU - Aregawi, Wondwosen
AU - Verboven, Pieter
AU - Lammertyn, Jeroen
AU - Nicolaï, Bart
N1 - Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2018/8
Y1 - 2018/8
N2 - A prime interest in 3D food printing consists of controlling the texture of food products by means of structure design. Analytical and finite element models were used to predict the texture properties of printed honeycomb structures. Structures with varying cell size were 3D printed using food-inks composed of three different pectin concentrations and characterized with micro-CT and compression analysis. Porosity and average wall thickness of the samples appeared independent of food-ink composition but structure deviations could be distinguished between actual printed structures and CAD designs. The comparison between the texture properties of printed structures and those predicted by analytical and FE modelling in function of porosity showed that both predicted and actual texture properties matched to the same decreasing trend with increasing porosity. Finally, a good fit of the analytical model to the measured Young's modulus was obtained by using the actual porosity of the printed structures, while the validated finite element model provides a means to design more complex structures. The results emphasize the importance of structure correspondence for reliable design of texture properties of printed food structures.
AB - A prime interest in 3D food printing consists of controlling the texture of food products by means of structure design. Analytical and finite element models were used to predict the texture properties of printed honeycomb structures. Structures with varying cell size were 3D printed using food-inks composed of three different pectin concentrations and characterized with micro-CT and compression analysis. Porosity and average wall thickness of the samples appeared independent of food-ink composition but structure deviations could be distinguished between actual printed structures and CAD designs. The comparison between the texture properties of printed structures and those predicted by analytical and FE modelling in function of porosity showed that both predicted and actual texture properties matched to the same decreasing trend with increasing porosity. Finally, a good fit of the analytical model to the measured Young's modulus was obtained by using the actual porosity of the printed structures, while the validated finite element model provides a means to design more complex structures. The results emphasize the importance of structure correspondence for reliable design of texture properties of printed food structures.
KW - 3D food printing
KW - Additive manufacturing
KW - Cellular food
KW - Model-based design
KW - Texture
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U2 - 10.1016/j.jfoodeng.2018.03.010
DO - 10.1016/j.jfoodeng.2018.03.010
M3 - Article
AN - SCOPUS:85043981634
SN - 0260-8774
VL - 231
SP - 72
EP - 82
JO - Journal of Food Engineering
JF - Journal of Food Engineering
ER -