About this Abstract |
Meeting |
2021 Annual International Solid Freeform Fabrication Symposium (SFF Symp 2021)
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Symposium
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Poster Session
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Presentation Title |
Enabling Direct Ink Write Edible 3D Printing of Food Purees with Cellulose Nanocrystals |
Author(s) |
Connor Armstrong, Liang Yue, Yulin Deng, Jerry Qi |
On-Site Speaker (Planned) |
Connor Armstrong |
Abstract Scope |
Additive manufacturing using edible feedstock offers a unique method of producing visually appealing meals with customizable nutrition profiles. Direct ink write (DIW) 3D printing is a popular choice for edible 3D printing due to its low cost and open framework for broad material choices. However, the breadth of food suitable for DIW 3D printing is hindered due to the limited selection of rheological modifiers which facilitate shear thinning behavior that are safe for human consumption. We present cellulose nanocrystals (CNCs) as a safe and renewable rheological modifier capable of enabling 3D printing of a variety of foodstuffs, specifically spinach puree, tomato puree, and applesauce. We first analyzed the rheological characterization of foodstuffs combined with varying volume fractions of CNCs to produce shear-thinning, printable inks. The print quality of different inks was then analyzed via image processing. Finally, we demonstrated the capability of these inks by printing a variety of structures. |
Proceedings Inclusion? |
Definite: Post-meeting proceedings |