KMID : 1007520220310070807
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Food Science and Biotechnology 2022 Volume.31 No. 7 p.807 ~ p.817
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Material requirements for printing cookie dough using a fused deposition modeling 3D printer
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In Ji-Won
Jeong Ha-Eun Jeong Ha-Eun Min Sea-Cheol
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Abstract
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This study examined the requirements for using flour-based formulations in fused deposition modeling (FDM) of cone-shaped cookie dough. By considering the requirements of fidelity, shape retention, and extrudability, the rheological and mechanical parameters, which resulted in high printability (93.88?96.49%) and dimensional stability (96.36?97.15%), for formulations containing soft wheat flour, granulated sugar, water, and olive oil were determined to be: storage modulus (G¡Ç) of 7165?12,590 Pa, loss modulus (G¡È) of 4161?8297 Pa, shear modulus of 6613?12,804 Pa, yield stress (¥ó0) of 50.22?72.80 Pa, phase angle of 30.28?33.52¡Æ, apparent viscosity of 181.25?230.20 Pa¡¤s, and hardness of 0.65?0.91 N. When olive oil and water were replaced with butter and egg, the formulations demonstrated higher values of G¡Ç, G¡È, shear modulus, ¥ó0, and hardness; a smaller phase angle; and a wider range of apparent viscosity. These results provide quantitative information for developing cookie dough formulations suitable for 3D printing by FDM.
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KEYWORD
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3D printing, Cookie dough, Fidelity, Shape retention, Extrudability
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