Optimization of piston type extrusion (PTE) techniques for 3D printed food
The piston type extrusion (PTE) method with the employ of the Internet of Things (IoT) technology for ejecting bio-materials and high viscosity material by using an extruder have been successfully optimized in terms of the head traveling speed and the piston pressure with food materials of various v...
Saved in:
Published in | Journal of food engineering Vol. 235; pp. 41 - 49 |
---|---|
Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
Elsevier Ltd
01.10.2018
|
Subjects | |
Online Access | Get full text |
ISSN | 0260-8774 1873-5770 |
DOI | 10.1016/j.jfoodeng.2018.04.019 |
Cover
Summary: | The piston type extrusion (PTE) method with the employ of the Internet of Things (IoT) technology for ejecting bio-materials and high viscosity material by using an extruder have been successfully optimized in terms of the head traveling speed and the piston pressure with food materials of various viscosities. Along with mathematical approach by using Hagen Poisoulle (HP) equation governing high viscosity flow, the study demonstrated that the material's qv (volumetric flow rate) has constant output at 3.6 × 10−8 m3/s with the material viscosity of 0.001–1000 Pa.S. and the PTE method has shown to be effective when the water content is higher than 33 wt %. When the high viscosity material is stacked more than 20 layers at an optimized height, the three-dimensional shape can be maintained between the head traveling speed of 1.5 × 10−2 and 2.0 × 10−2 m/s.
•Viscosity of non-Newtonian materials stayed constant up to 300 s under optimized condition using PTE method.•The HP formula was applicable to the non-Newtonian material and were within 3% error when compared to experimental values.•Material's qv has constant output at 3.6 × 10−8 m3/s with the material viscosity of 0.001–1000 Pa·s.•Materials were controlled with the IoT, however, high linear speed with viscosity over 1000 Pa·s led to inconsistency.•Optimum head speed was achieved at 1.6 × 10−2 m/s for high viscous materials. |
---|---|
Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0260-8774 1873-5770 |
DOI: | 10.1016/j.jfoodeng.2018.04.019 |