Design of Food-Inks for low-pressure extrusion 3D printing – Presented by Teresa Wegrzyn, Massey University at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.
For food applications, low-pressure extrusion 3DP requires food fluids and pastes (Food-Inks). To print food objects more complex than simple gels, Food-Inks will be multi-phase fluids with highly-standardised rheological behaviour. In this talk, we examine Food-Ink flow, mixing and set-up properties based on our group’s work to date. We also describe an algorithm to colour-match Food-Ink + dye mixtures to target colours in off-white printed food systems.
About Massey Institute of Food Science & Technology, Massey University, New Zealand
Massey Institute of Food Science and Technology (MIFST) is a world-class research, teaching and business development facility at Massey University. It is the leading and largest academic/research grouping in food and nutritional sciences in the Southern Hemisphere. Continue reading “Design of Food-Inks for low-pressure extrusion 3D printing – Presented by Teresa Wegrzyn, Massey University”