Vol. 7, Issue 4 (2019)
Optimization of suitable post-processing method for 3D printed egg
Author(s): Anukiruthika T, Moses JA and Anandharamakrishnan C
Abstract: 3D printing of foods helps in customization of foods by adopting the concept of personalized nutrition. This work presents a study on the printability of egg fractions, focusing on optimization of various extrusion printing parameters such as nozzle height, nozzle diameter, printing speed, motor speed and extrusion rate. The printing material supply is formulated from dry fractions with 12.5% egg white powder, 54.17% egg yolk powder and 33.33% rice flour respectively, (w/w). Results showed that the addition of filler agent had a significant effect on the improvement of printability of egg. Egg could be 3D printed with fine precision and higher layer definition at 800 mm/min printing speed at 180 rpm motor speed using a 1.22 mm nozzle at 0.0123 cm3/s extrusion rate. Two different post-processing methods (steaming and baking) were tested. The effect of post-processing of 3D printed egg was evaluated and results showed that method of cooking had significant impact in retaining shape of 3D printed samples. Based on the sensory evaluation, it was concluded that both the methods are found to be acceptable. Sensory scores were found to be higher for baked samples in terms of taste. On the other hand, steamed samples scored higher while considering retention of shape after processing. This work provides insights on the suitability of egg as a promising ingredient for personalization of diet using 3D food printing.
Pages: 278-283 | 603 Views 118 Downloads
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How to cite this article:
Anukiruthika T, Moses JA, Anandharamakrishnan C. Optimization of suitable post-processing method for 3D printed egg. Int J Chem Stud 2019;7(4):278-283.
