Variables affecting the printability of foods: Preliminary tests on cereal-based products
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- 作者：C. Severini ; A. Derossi ; antonio.derossi@unifg.it" class="auth_mail" title="E-mail the corresponding author ; D. Azzollini
- 关键词：3D printing ; Additive manufacturing ; Cereal-based snack ; Microstructure ; Dimensional properties
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2016
- 出版时间：December 2016
- 年：2016
- 卷：38
- 期：part_PA
- 页码：281-291
- 全文大小：2388 K
文摘
The printability of cereal-based snack as affected by two variables was studied.
Additive layer deposition enabled to obtain the 3D designed structures.
3D printing variables directly affected the structural quality of snacks.
The value of infill allows to modulate the mechanical properties of snacks.