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Impact of processing parameters and post‐treatment on the shape accuracy of 3D‐printed baking dough
Author(s) -
Yang Fan,
Zhang Min,
Fang Zhongxiang,
Liu Yaping
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13904
Subject(s) - nozzle , materials science , 3d printed , protein filament , composite material , rheology , 3d printing , 3d printer , mechanical engineering , biomedical engineering , engineering
Summary Apart from the material compositions, processing parameters of a 3D printer also affect the modelling effect of printed samples. This paper presents the influence of processing parameters including filament diameter (2.10, 2.30, 2.50 mm), nozzle movement speed (20, 25, 30 mm/s), nozzle diameter (0.8, 1.5, 2.0 mm) and nozzle height (2.10, 2.40, 2.60 mm), as well as that of post‐process fast‐cooling (−65 °C; 0, 5, 10 min), on the rheological properties and geometric accuracy of a 3D‐printed food construct made of baking dough ( BD ). Results showed that the printed object whose shape best matched the target geometry could be obtained with the following processing parameters: filament diameter of 2.30 mm, nozzle movement speed of 25 mm/s, nozzle diameter of 2.0 mm and nozzle height of 2.40 mm during 3D printing, combined with fast‐cooling at −65 °C for more than 10 min after printing and before baking.