Researchers identify factors affecting the quality of edible materials produced by additive manufacturing. 3D-printing food could address global challenges in food supply and nutrition. But there are hurdles involved in adapting additive manufacturing to produce edible materials. In Physics of
Researchers at the University of Ottawa have identified factors that influence the quality and complexity of 3D-printed food. Published in Physics of Fluids, the study highlights the importance of considering these factors for better quality, control, and efficiency in additive manufacturing of edible materials. This could potentially help address global food supply and nutrition challenges.
Additive manufacturing of food involves designing , pre-processing , manufacturing , and post-processing . Each step is an opportunity to create innovative foods. Common toolpath patterns used in additive manufacturing technologies: a) raster, b) zigzag, c) contour, and d) spiral. Credit: Ezgi Pulatsu and Chibuike Udenigwe
“Once a layer is deposited, we no longer want it to flow; otherwise, it will destroy the shape we created,” said Pulatsu.
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