Design of Food-Inks for low-pressure extrusion 3D printing

T.F. Wegrzyn, S. Kim, R.H. Archer and M. Golding

Driver Number 1: Novelty and Fun in FoodDesire of all those who can afford it

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Personalised NutritionFood choice meets nutrigenomics

> Subway

> Starbucks

> Nutrigenomics

> Personalised diet plans

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Food TrendsWhat is next?

> 1800’s – imported food

> 1900’s – processed food

> Now – slow, real, local, natural

> Countertrend: fast, artificial,

techno

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Feed the worldWhat is next?

> 10 billion people soon

> Inefficient agriculture

> Future algae & insects

> How to make palatable?

5Image: telegraph.co.uk

Image: nutraingredient.com

Image:noverpopulatedhome.wordpress.com

Confluence of trends and forces

> Desire for novelty

> Personalised nutrition

> Countertrend

> 3D printing exists

> New food sources

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Point-of-sale foodprinting systemsUnskilled operators

> Unique selling point

> Rapid object delivery

> Ingredient stability with storage

> Predictable Food-Ink flow behavior

> Fail-safe food-safety

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Massey-Riddet 3D foodprinting platformLow-pressure extrusion printing to embed multi-colour 3D

images within foods

> Point-of-sale

customisation

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> Equipment

(deposition, mixing)

> Food-Ink

> Colour-matching voxels

to image

Image resolution vs. outlet diameterA5 image (145 x 210 mm)

1.25 mm → 7.0 mm

Outlet diameter: die swellViscoelastic fluid expansion

10 dpi : < 2.5 mm

Massey-Riddet 3D foodprinting platformSystem constraints

> Deposition rate 200-600 ml/min

> Outlet diam. 1.0 – 7.0 mm

> Cake-like food set by cooking

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Stop-Start-Stop flow

Static yield stress – Pipe/elongational flow – Dynamic yield stress

Low-pressure extrusion food printingGelling materials

> Biozoon Food components + gelling agent with 48 nozzles

(http://cordis.europa.eu/project/rcn/105482_en.html)(http://3dprintingindustry.com/2014/04/14/3d-printed-

future-food/)

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Real foods are multiphase materials

Emulsions Polymer networks

Foams Particulates

Particle-particle interactions

Phase volume fraction (φ)

Time-dependent changes

Power-law fluids: n and K

Flow properties for 3D FoodprintingStatic yield stress, pipe flow n and K

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RF MCC

○ RFΔ MCC

Xanthan-particulate mixtureswith increasing φ

Flow properties for 3D FoodprintingDynamic yield stress

15Xanthan-rice flour with three-interval oscillation test

Flow properties for 3D FoodprintingDynamic yield stress: time to structure recovery

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Xanthan-rice flour with three-interval oscillation test

Flow properties for 3D FoodprintingSummary

> Minimise static yield stress by continual agitation

> ↑φ → marked ↑viscosity/ K, but small effect on shear

thinning/ n

> Dynamic yield stress adds a time component to structure

recovery, identifies φ for jamming,

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Power law fluids during pipe flowPressure drop in a system for a power-law fluid

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> ΔP = Change in system pressure

> Q = flow rate

> n = power index

> K = consistency coefficient

> L = length

> d = pipe diameter

Power law fluids during pipe flowPressure drop in a pipe system for power-law fluids

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n and d havegreatest impact on

pressure drop

Massey-Riddet 3D foodprinting platformElongational flow and dynamic yield stress

> Hanging droplet formation

+ recovery on a surface

• Xanthan-particulate systems

> Finding: ↑φ → ↑drop elongation

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Massey-Riddet predictive colour-matchingFor model gels and sponge cake

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Massey-Riddet predictive colour-matchingGeneralised colouration algorithm for 3D foodprinting

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Based on Kubelka-Munkcolour blending model

Massey University and Riddet Institute3D food printing group

> Richard Archer

> Matt Golding

> Gourab Sen Gupta

> Kelvin Goh

> Jason Hindmarsh

> Teresa Wegrzyn

> Sandra Kim

> Wensheng Lim

> Caleb Millen

> Grant Ramsay & Jacob Pemberton

> Matthew van der Werff & Terry Southern

23Thank you