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3D Extrusion Printability of Rice Starch and Optimization of Process Variables

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Abstract

Three-dimensional extrusion printing is an additive manufacturing approach with numerous emerging applications in the food industry. In this research, the effect of nozzle size (1.2 to 1.7 mm), print speed (800 to 2200 mm/min), and motor speed (120 to 240 rpm) on the printability of rice starch were studied. Uniformity and ease of extrusion were considered, and the printed constructs were carefully observed for thread quality, binding property, finishing, texture, layer definition, shape, dimensional stability, and appearance. The rheological behavior of the material supply was studied, and the scientific rationale behind the printability of starch is discussed in detail. Printing rice starch at higher motor speeds (180–240 rpm) with lower printing speeds (800–1500 mm/min) resulted in better printability. The results of this study would be a foundation for future 3D food printing studies using rice starch.

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Funding

The authors acknowledge the funding received from the Ministry of Food Processing Industries, Govt. of India. The authors also acknowledge the support given by Ms. T. Anukiruthika for this research.

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  1. Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Thanjavur, India

    Radhika Theagarajan, J. A. Moses & C. Anandharamakrishnan

  2. Bharathidasan Univeristy, Tiruchirappalli, Tamil Nadu, India

    Radhika Theagarajan

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  1. Radhika Theagarajan
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Theagarajan, R., Moses, J.A. & Anandharamakrishnan, C. 3D Extrusion Printability of Rice Starch and Optimization of Process Variables. Food Bioprocess Technol 13, 1048–1062 (2020). https://doi.org/10.1007/s11947-020-02453-6

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