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Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors

Lookup NU author(s): Professor David XieORCiD

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND).

Abstract

In this study, the relationship between rheological properties and printability of three types of starch (potato, rice and corn starch) for hot-extrusion 3D printing (HE-3DP) were systematically investigated. Each starch sample showed a shear-thinning behavior, self-supporting property, as well as the feature of a substantial decrease at higher strains and a recovery at lower strains in storage modulus (G′), which indicated the suitability of starch for HE-3DP. Besides, the flow stress (τ_f), yield stress (τ_y), and G′ increased with a higher starch concentration. We found that starch suspensions with concentrations of 15–25% (w/w) heated to 70–85 °C possessed preferable values of τ_f (140–722 Pa), τ_y (32–455 Pa), and G' (1150–6909 Pa) for HE-3DP, which endowed them with excellent extrusion processability and sufficient mechanical integrity to achieve high resolutions (0.804–1.024 mm line width). Overall, our results provided useful information to produce individualized starch-based food by HE-3DP.

Publication metadata

Author(s): Chen H, Xie F, Chen L, Zheng B

Publication type: Article

Publication status: Published

Journal: Journal of Food Engineering

Year: 2019

Volume: 244

Pages: 150-158

Print publication date: 01/03/2019

Online publication date: 15/09/2018

Acceptance date: 12/09/2018

Date deposited: 23/05/2023

ISSN (print): 0260-8774

ISSN (electronic): 1873-5770

Publisher: Elsevier

URL: https://doi.org/10.1016/j.jfoodeng.2018.09.011

DOI: 10.1016/j.jfoodeng.2018.09.011

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