neobjavljeni prilog sa skupa
Additive manufacturing, especially the fused deposition modeling process, is increasingly used in the production of food and snacks. Capabilitiy of additive manufacturing in creating customized snacks at home is a great advantage for people with special dietary needs. In these cases sometimes the appearance and not the taste of the snack can attract a person. Additive manufacturing plays a big role in this because it can create complicated but appealing geometries since the production is based on stacking layer on layer. As the processing parameters are not the same as already widely researched materials such as polymers and metals, the adjustment of parameters for printing food inks with unique rheological properties can be challenging. In this work a dough based on wheat bran, barley and oat flour and pea proteins was printed in a syringe-based 3D printer and using the Design Expert software, a statistical analysis was made of how the processing parameters, layer height and extrusion width affect the snack's printability. The analysis showed that the extrusion width has a significant influence, while the layer height, which is one of the most important parameters in additive manufacturing, did not show an influence on food printability.
printing; food; fused deposition modeling; printability
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