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3D Food Printing: An Integrated Approach to Achieve Personalized Nutrition and Innovative Texture in Food Products.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	3D Food Printing: An Integrated Approach to Achieve Personalized Nutrition and Innovative Texture in Food Products./
作者:	Chen, Danlei.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2023,
面頁冊數:	168 p.
附註:	Source: Dissertations Abstracts International, Volume: 85-05, Section: B.
Contained By:	Dissertations Abstracts International85-05B.
標題:	Food science. -
電子資源:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=30688648
ISBN:	9798380849296

3D Food Printing: An Integrated Approach to Achieve Personalized Nutrition and Innovative Texture in Food Products.
Chen, Danlei.

3D Food Printing: An Integrated Approach to Achieve Personalized Nutrition and Innovative Texture in Food Products. - Ann Arbor : ProQuest Dissertations & Theses, 2023 - 168 p.

Source: Dissertations Abstracts International, Volume: 85-05, Section: B.

Thesis (Ph.D.)--Rutgers The State University of New Jersey, School of Graduate Studies, 2023.

3D Food Printing is a digitally controlled food-forming operation that constructs foodstuff by layered deposition of viscous food material, creating desired spatio - structural patterns. This technology can satisfy consumers' demand for personalized foods by controlling printed food-grade materials' amount, structure, and nutritional content. However, current 3D printing is a relatively slow process that requires complicated printing patterns to produce desired structures. Another limitation is that most food "inks" are homogeneous materials with limited ability to manipulate the texture. Few inhomogeneous materials have been successfully printed due to a poor understanding of the factors determining the deposition process for macro-structured complex fluids.This dissertation investigates the application of 3D food printing technology for personalized nutrition and customized food texture. Key objectives include comprehending critical process variables and material properties influencing the printability of food-grade materials and exploring innovative printing regimes, including real-time modification of the nutritional and textural profiles of the foods. The aim is to lay the groundwork for designing printable food materials with precise control over nutrient content and texture.The study first focuses on design principles and structure-properties relationships of the rheological properties of the food materials and extrusion printing operation parameters. A versatile extrusion-based printing system capable of handling high-viscosity materials is successfully designed and constructed, significantly expanding the capabilities of 3D food printing. Guidelines for designing printable food formulations based on the rheological properties of materials and the design of the 3D food printer are established.Secondly, I developed a new printing regime that is based on the direct formation of 3D-printed food structures using viscous jet coiling instability. Factors such as printing pressure, nozzle diameter, and material selection were identified as critical parameters. Proof-of-concept 3D structures were successfully printed, showcasing the technology's versatility in creating intricate food patterns and enabling adjustable textural properties via viscous jet coiling. The investigation into geometric modeling and pattern replication provides insights for achieving precise, reliable, and replicable printed patterns.Furthermore, I designed a new nano-structured food-grade ink for functional food application by integrating curcumin nanoparticles into the food-grade polymeric matrix. Performed analysis of nanoparticle mobility within polymeric matrices to elucidate critical factors governing the distribution and stability of nutraceutical nanoparticles. These data offer valuable insights into the complex 3D food printing formula design.Finally, the feasibility of incorporating macro-sized solid particles into food matrices to fine-tune texture and nutritional content was explored. Rheological studies gave insights into how the inclusion of millet particles affects the structural and mechanical properties of the food matrix, particularly in terms of shear thinning behavior, mechanical strength, and deformation resistance. Texture analysis and structural stability studies reveal the optimal percentage of particle inclusion for achieving the de sired hardness and mouthfeel while maintaining structural integrity.In conclusion, this dissertation advances the field of 3D food printing by addressing critical gaps in printability, nutritional control, and texture customization. The research expands our capabilities in rapid food fabrication, personalized nutrition, innovative food design, and culinary creativity through 3D food printing technology.

ISBN: 9798380849296Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

3D food printing technology

3D Food Printing: An Integrated Approach to Achieve Personalized Nutrition and Innovative Texture in Food Products.
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500 $a Advisor: Takhistov, Paul.
502 $a Thesis (Ph.D.)--Rutgers The State University of New Jersey, School of Graduate Studies, 2023.
520 $a 3D Food Printing is a digitally controlled food-forming operation that constructs foodstuff by layered deposition of viscous food material, creating desired spatio - structural patterns. This technology can satisfy consumers' demand for personalized foods by controlling printed food-grade materials' amount, structure, and nutritional content. However, current 3D printing is a relatively slow process that requires complicated printing patterns to produce desired structures. Another limitation is that most food "inks" are homogeneous materials with limited ability to manipulate the texture. Few inhomogeneous materials have been successfully printed due to a poor understanding of the factors determining the deposition process for macro-structured complex fluids.This dissertation investigates the application of 3D food printing technology for personalized nutrition and customized food texture. Key objectives include comprehending critical process variables and material properties influencing the printability of food-grade materials and exploring innovative printing regimes, including real-time modification of the nutritional and textural profiles of the foods. The aim is to lay the groundwork for designing printable food materials with precise control over nutrient content and texture.The study first focuses on design principles and structure-properties relationships of the rheological properties of the food materials and extrusion printing operation parameters. A versatile extrusion-based printing system capable of handling high-viscosity materials is successfully designed and constructed, significantly expanding the capabilities of 3D food printing. Guidelines for designing printable food formulations based on the rheological properties of materials and the design of the 3D food printer are established.Secondly, I developed a new printing regime that is based on the direct formation of 3D-printed food structures using viscous jet coiling instability. Factors such as printing pressure, nozzle diameter, and material selection were identified as critical parameters. Proof-of-concept 3D structures were successfully printed, showcasing the technology's versatility in creating intricate food patterns and enabling adjustable textural properties via viscous jet coiling. The investigation into geometric modeling and pattern replication provides insights for achieving precise, reliable, and replicable printed patterns.Furthermore, I designed a new nano-structured food-grade ink for functional food application by integrating curcumin nanoparticles into the food-grade polymeric matrix. Performed analysis of nanoparticle mobility within polymeric matrices to elucidate critical factors governing the distribution and stability of nutraceutical nanoparticles. These data offer valuable insights into the complex 3D food printing formula design.Finally, the feasibility of incorporating macro-sized solid particles into food matrices to fine-tune texture and nutritional content was explored. Rheological studies gave insights into how the inclusion of millet particles affects the structural and mechanical properties of the food matrix, particularly in terms of shear thinning behavior, mechanical strength, and deformation resistance. Texture analysis and structural stability studies reveal the optimal percentage of particle inclusion for achieving the de sired hardness and mouthfeel while maintaining structural integrity.In conclusion, this dissertation advances the field of 3D food printing by addressing critical gaps in printability, nutritional control, and texture customization. The research expands our capabilities in rapid food fabrication, personalized nutrition, innovative food design, and culinary creativity through 3D food printing technology.
590 $a School code: 0190.
650 4 $a Food science. $3 3173303
650 4 $a Materials science. $3 543314
650 4 $a Nanoscience. $3 587832
650 4 $a Nutrition. $3 517777
653 $a 3D food printing technology
653 $a Innovative texture
653 $a Inhomogeneous materials
653 $a Food texture
653 $a Fine-tune texture
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710 2 $a Rutgers The State University of New Jersey, School of Graduate Studies. $b Food Science. $3 3551022
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791 $a Ph.D.
792 $a 2023
793 $a English
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