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3D printing in situ gelification of κ-carrageenan solutions: Effect of printing variables on the rheological response

Identificadores del recurso

Diañez, I., Gallegos, C., Brito-de la Fuente, E., Martínez, I., Valencia, C., Sánchez, M. C., Diaz, M. J., & Franco, J. M. (2019). 3D printing in situ gelification of κ-carrageenan solutions: Effect of printing variables on the rheological response. In Food Hydrocolloids (Vol. 87, pp. 321–330). Elsevier BV. https://doi.org/10.1016/j.foodhyd.2018.08.010

0268-005X

1873-7137 (electrónico)

https://hdl.handle.net/10272/25281

10.1016/j.foodhyd.2018.08.010

Procedencia

(Arias Montano: Repositorio Institucional de la Universidad de Huelva)

Ficha

Título:: 3D printing in situ gelification of κ-carrageenan solutions: Effect of printing variables on the rheological response
Tema:: 3D printing; Additive manufacturing; κ-Carrageenan; Food design; Gel; Rheology; 3303 Ingeniería y Tecnología Químicas
Descrición:: This work reports a successful 3D printing-based in situ temperature-induced gelification procedure of κ-carrageenan aqueous dispersions. 3D printer was modified to handle low viscosity fluid feeding and more efficiently distribute ambient air at room temperature causing forced convection to accelerate the cooling of the printed layer. Thus, obtained gel samples, containing 30 mg/g κ-carrageenan in water, showed self-sustaining capability and a rheological response comparable with a reference conventionally prepared gel. Moreover, the effect of main printing variables, such as temperature of the hotend, printing speed and layer height, on the linear viscoelastic response of the gels was analysed by application of the response surface methodology (RSM). In general, gel strength linearly increases by decreasing printing speed and layer height whereas not noticeable improvement in gel strength was achieved by applying hotend temperatures above 80–85 °C. Based on the results obtained from this analysis, an optimisation method is proposed to minimise the temperature and time needed to 3D print a gel with pre-set rheological properties. Overall, this study demonstrates that it is possible to generate in situ 3D printed gel materials with potential uses in food and pharmaco-nutrition, without the aid of reactive additives or initiators, and using a facile protocol.; Ingeniería Química, Química Física y Ciencias de los Materiales
Idioma:: English
Relación:: https://doi.org/10.1016/j.foodhyd.2018.08.010
Autor/Productor:: Diañez Amores, Isabel; Gallegos Montes, Críspulo; Brito de la Fuente, Edmundo; Martinez García, Inmaculada; Valencia Barragán, Concepción; Sánchez Carrillo, María Carmen; Díaz Blanco, Manuel Jesús; Franco Gómez, José María
Editor:: Elsevier
Dereitos:: Atribución-NoComercial-SinDerivadas 3.0 España; http://creativecommons.org/licenses/by-nc-nd/3.0/es/; open access
Data:: 2025-03-31T06:37:09Z; 2018-08
Tipo de recurso:: journal article; AM

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9. <dc:creator>Franco Gómez, José María</dc:creator>
10. <dc:subject>3D printing</dc:subject>
11. <dc:subject>Additive manufacturing</dc:subject>
12. <dc:subject>κ-Carrageenan</dc:subject>
13. <dc:subject>Food design</dc:subject>
14. <dc:subject>Gel</dc:subject>
15. <dc:subject>Rheology</dc:subject>
16. <dc:subject>3303 Ingeniería y Tecnología Químicas</dc:subject>
17. <dc:description>This work reports a successful 3D printing-based in situ temperature-induced gelification procedure of κ-carrageenan aqueous dispersions. 3D printer was modified to handle low viscosity fluid feeding and more efficiently distribute ambient air at room temperature causing forced convection to accelerate the cooling of the printed layer. Thus, obtained gel samples, containing 30 mg/g κ-carrageenan in water, showed self-sustaining capability and a rheological response comparable with a reference conventionally prepared gel. Moreover, the effect of main printing variables, such as temperature of the hotend, printing speed and layer height, on the linear viscoelastic response of the gels was analysed by application of the response surface methodology (RSM). In general, gel strength linearly increases by decreasing printing speed and layer height whereas not noticeable improvement in gel strength was achieved by applying hotend temperatures above 80–85 °C. Based on the results obtained from this analysis, an optimisation method is proposed to minimise the temperature and time needed to 3D print a gel with pre-set rheological properties. Overall, this study demonstrates that it is possible to generate in situ 3D printed gel materials with potential uses in food and pharmaco-nutrition, without the aid of reactive additives or initiators, and using a facile protocol.</dc:description>
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