sažetak izlaganja sa skupa
From the beginning of application of additive manufacturing in the production of food until today, new procedures, new 3D printers, new types of food that can be made, and new methods for post-processing have been developed. This all is the key to obtaining a quality food product. In order to be able to prepare a food mixture (such as chocolate (powder or liquid), cheese, dough with cereals and flour, meat puree, sugar, starch, powdered milk, pizza sauce, etc.) it is necessary to know the processing procedure and its production parameters (whether it is material extrusion, selective laser sintering, binder jetting or ink jetting). But when the requirements for a special diet are included in all of this (for example, people who have problems with celiac disease), rheological properties can be different for each mixture. Thus, as part of the 3Dsnack4health project, new 3D printer was development that will eliminate some errors on existing 3D printers for food printing in material extrusion process. So, first of all, it is necessary to prepare a snack with cereals of smaller granulations, because larger ones can cause the nozzle to clog, then it is necessary to know how the ingredients affect the rheological and mechanical properties, which is connected with a good choice of processing parameters (layer thickness, wall thickness, infill density, extrusion multiplier, nozzle temperature, manufacturing speed, retraction rate, etc). In addition, it is necessary to eliminate air inclusions that occur in the preparation of snacks and to choose an appropriate post-treatment for the final baking.
3D food printing; processing parameters; snack; cereals
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