Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors

Huan Chen, Fengwei Xie, Ling Chen, Bo Zheng

Research output: Contribution to journalArticlepeer-review

206 Citations (SciVal)

Abstract

In this study, the relationship between rheological properties and printability of three types of starch (potato, rice and corn starch) for hot-extrusion 3D printing (HE-3DP) were systematically investigated. Each starch sample showed a shear-thinning behavior, self-supporting property, as well as the feature of a substantial decrease at higher strains and a recovery at lower strains in storage modulus (G′), which indicated the suitability of starch for HE-3DP. Besides, the flow stress (τf), yield stress (τy), and G′ increased with a higher starch concentration. We found that starch suspensions with concentrations of 15–25% (w/w) heated to 70–85 °C possessed preferable values of τf (140–722 Pa), τy (32–455 Pa), and G’ (1150–6909 Pa) for HE-3DP, which endowed them with excellent extrusion processability and sufficient mechanical integrity to achieve high resolutions (0.804–1.024 mm line width). Overall, our results provided useful information to produce individualized starch-based food by HE-3DP.

Original languageEnglish
Pages (from-to)150-158
Number of pages9
JournalJournal of Food Engineering
Volume244
DOIs
Publication statusPublished - 1 Mar 2019

Bibliographical note

Funding Information:
This article has been financially supported by the National Key R&D Program of China ( 2016YFD04012021 ), the Key Project of Guangzhou Science and Technology Program (No. 201804020036 ) and YangFan Innovative and Entrepreneurial Research Team Project ( 2014YT02S029 ). F. Xie acknowledges the European Union's Marie Skłodowska-Curie Actions (MSCA) and the Institute of Advanced Study (IAS), University of Warwick for the Warwick Interdisciplinary Research Leadership Programme (WIRL-COFUND).

Publisher Copyright:
© 2018 Elsevier Ltd

Keywords

  • Acetic acid (PubChem CID: 176)
  • Corn starch
  • Ethanol (PubChem CID: 702)
  • Hot-extrusion 3D printing
  • Iodine (PubChem CID: 807)
  • Potassium iodine (PubChem CID: 4875)
  • Potato starch
  • Printing behavior
  • Rheological property
  • Rice starch
  • Sodium hydroxide (PubChem CID: 14798)
  • Starch (PubChem CID: 24836924)
  • Water (PubChem CID: 962)

ASJC Scopus subject areas

  • Food Science

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