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arXiv · 2409.01487

A novel 3D food printing technique: achieving tunable porosity and fracture properties via liquid rope coiling

Aref Ghorbani·Sophia Jennie Giancoli·Seyed Ali Ghoreishy·Martijn Noort·Mehdi Habibi
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Abstract

We present a 3D food printing (3DFP) method to create coiled structures, harnessing the liquid rope coiling effect as a rapid method of food printing with tunable fractural properties. By studying the printability and coil-forming ability of pea, carrot, and cookie dough inks, we identified optimal printing parameters to induce steady and controlled coiling, enabling the creation of coiled structures with tunable porosities using a single nozzle. Fracture profiles from post-processed coiled structures showed complex responses but presented direct correlations between the porosity and textural parameters, including hardness, brittleness, and initial stiffness. This study provides a foundation for the fabrication of coiled food structures using 3DFP and highlights its potential application in designing textural properties and a range of unique sensory experiences.

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Aref Ghorbani, Sophia Jennie Giancoli, Seyed Ali Ghoreishy, Martijn Noort, Mehdi Habibi. 2024-09-02. A novel 3D food printing technique: achieving tunable porosity and fracture properties via liquid rope coiling. https://arxiv.org/abs/2409.01487

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