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Thermographic and rheological characterization of viscoelastic materials for hot-extrusion 3D food printing
Thermoreversible food materials are suitable for hot-extrusion 3D food printing (HE-3DFP) to customize food designs and enable on-demand food production.
A challenge of HE-3DFP is to control the material phase transition such that it melts to allow flow and extrusion and rapidly solidifies afterwards to obtain stable printed structures. Research from Wageningen UR shows that the use of thermal imaging makes it possible to simultaneously monitor material cooling and deformation of common thermoreversible food materials during HE-3DFP. Read the article Thermographic and rheological characterization of viscoelastic materials for hot-extrusion 3D food printing.