Viscoelastic properties of different pastries dough – Presented by Haroutioun ASKANIAN, SIGMA Clermont

Haroutioun ASKANIAN

Viscoelastic properties of different pastries dough – Presented by Haroutioun ASKANIAN, SIGMA Clermont at the 3D Food Printing Conference, which takes place on June 28, 2017, at Villa Flora, Venlo, The Netherlands.

Rheological properties of pastry recipes (Cake, Brownie, gingerbread…) with addition of different kind of wheat flour or food additive and their 3D printing behavior were investigated. Dynamic oscillation frequency experiments were used to characterize the rheological properties of different formulation. The correlation between the formulation and processability during 3D printing was established.

About Haroutioun ASKANIAN
Haroutioun Askanian, PhD at Blaise Pascal University in polymer materials and bio-composites. Expert and specialist in the durability of bio-based polymer materials and bio-composite based on natural fibers. He is a member of the GFR (French Rheology Group) and ESR (The European Society of Rheology)

About SIGMA Clermont
Graduate school for Chemistry and Mechanical Engineering. The goal of the Institute’s research activities is to propose innovative, sustainable and reliable solutions through the design of materials, structures and machines, to guarantee the performance of mechanical systems throughout their life cycle and to ensure the quality and efficiency of production systems. Research in chemistry involves first-class pharmceutical drug development, polymers, durability and multiphased process engineering.

About 3D Food Printing Conference

What, When, Where: The 3D Food Printing Conference, Jun 28, 2017, Villa Flora, Brightlands Campus Greenport Venlo, The Netherlands.

The 3D Food Printing Conference is part of the first global Innovative Food-Agri Event – a two-day event (Jun 28-29, 2017) that includes 4 dedicated conferences and an exhibition:

Scope: As with all 3D printing applications and aspects, 3D Food Printing is a huge hype. The 3D printing technology will be fundamental to the way people interact with food in the future. Supermarkets are already testing to 3D print customized cakes, restaurants are offering printed desserts. Some even claim that there will be a 3D food printer in every home in just two years. However, much research is required to change the hype into reality. Which industries will be influenced by the technology? Which food components can be printed in the near future? And which aspects should be taken into account to ensure safety and maintainability of 3D printed food? The 3D Food Printing Conference will answer this kind of questions.

Focus topics:

  • Technologies for 3D Food Printing
  • Ingredients for 3D Food Printing
  • Patent issues
  • Legal / Regulatory issues
  • Investment opportunities
  • Research

Target: Suppliers to the food industry | agricultural industry | hardware and software suppliers | food research institutions | health care professionals | hospitality and catering professionals | trendwatchers | foodpreneurs | certification and food safety institutions.

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