Design and characterisation of food grade powders and inks for microstructure control using 3D printing
Additive Manufacturing techniques have been previously applied to food materials with direct consumption in mind, as opposed to creating structural ingredients as shown in this study. First, semi-crystalline cellulose was mechanically treated by ball milling to render an amorphous powder, which has...
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| Format: | Article |
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Elsevier
2017
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| Online Access: | https://eprints.nottingham.ac.uk/43585/ |
| _version_ | 1848796721252925440 |
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| author | Holland, Sonia Foster, Tim MacNaughtan, William Tuck, Christopher |
| author_facet | Holland, Sonia Foster, Tim MacNaughtan, William Tuck, Christopher |
| author_sort | Holland, Sonia |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | Additive Manufacturing techniques have been previously applied to food materials with direct consumption in mind, as opposed to creating structural ingredients as shown in this study. First, semi-crystalline cellulose was mechanically treated by ball milling to render an amorphous powder, which has been characterised. Requirements for the subsequent recrystallization of this powder with a view to structuring have been determined through the control of moisture and thermal energy. Food inks based on xanthan gum have been formulated to enable successful jetting with a FujiFilm Dimatix ink jet printer. The polymer inks were subsequently jetted onto the amorphous cellulose powder to observe powder-binder interactions. Material combinations and parameters were optimised to produce cohesive geometric structures. The results of this study are promising when looking towards using these materials in a binder jetting additive manufacturing technique using designer particles and inks to create structures for use in food products. |
| first_indexed | 2025-11-14T19:52:29Z |
| format | Article |
| id | nottingham-43585 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T19:52:29Z |
| publishDate | 2017 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-435852020-05-04T18:51:08Z https://eprints.nottingham.ac.uk/43585/ Design and characterisation of food grade powders and inks for microstructure control using 3D printing Holland, Sonia Foster, Tim MacNaughtan, William Tuck, Christopher Additive Manufacturing techniques have been previously applied to food materials with direct consumption in mind, as opposed to creating structural ingredients as shown in this study. First, semi-crystalline cellulose was mechanically treated by ball milling to render an amorphous powder, which has been characterised. Requirements for the subsequent recrystallization of this powder with a view to structuring have been determined through the control of moisture and thermal energy. Food inks based on xanthan gum have been formulated to enable successful jetting with a FujiFilm Dimatix ink jet printer. The polymer inks were subsequently jetted onto the amorphous cellulose powder to observe powder-binder interactions. Material combinations and parameters were optimised to produce cohesive geometric structures. The results of this study are promising when looking towards using these materials in a binder jetting additive manufacturing technique using designer particles and inks to create structures for use in food products. Elsevier 2017-06-23 Article PeerReviewed Holland, Sonia, Foster, Tim, MacNaughtan, William and Tuck, Christopher (2017) Design and characterisation of food grade powders and inks for microstructure control using 3D printing. Journal of Food Engineering, 220 . pp. 12-19. ISSN 0260-8774 Binder jetting Amorphous cellulose Polysaccharides http://www.sciencedirect.com/science/article/pii/S0260877417302558?via%3Dihub doi:10.1016/j.jfoodeng.2017.06.008 doi:10.1016/j.jfoodeng.2017.06.008 |
| spellingShingle | Binder jetting Amorphous cellulose Polysaccharides Holland, Sonia Foster, Tim MacNaughtan, William Tuck, Christopher Design and characterisation of food grade powders and inks for microstructure control using 3D printing |
| title | Design and characterisation of food grade powders and inks for microstructure control using 3D printing |
| title_full | Design and characterisation of food grade powders and inks for microstructure control using 3D printing |
| title_fullStr | Design and characterisation of food grade powders and inks for microstructure control using 3D printing |
| title_full_unstemmed | Design and characterisation of food grade powders and inks for microstructure control using 3D printing |
| title_short | Design and characterisation of food grade powders and inks for microstructure control using 3D printing |
| title_sort | design and characterisation of food grade powders and inks for microstructure control using 3d printing |
| topic | Binder jetting Amorphous cellulose Polysaccharides |
| url | https://eprints.nottingham.ac.uk/43585/ https://eprints.nottingham.ac.uk/43585/ https://eprints.nottingham.ac.uk/43585/ |