The role of controlled voids shape on the flexural properties of 3D printed food: an approach for tailoring their mechanical properties

The role of controlled voids shape on the flexural properties of 3D printed food: an approach for tailoring their mechanical properties

ABSTRACTThe study of the mechanical properties of 3D printed food is crucial for food personalisation. Texture impacts the sensory experience along the oral food consumption. This work aimed to investigate the mechanical properties of post-processed printed food samples with different porosity topol...

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Bibliographic Details
Main Authors: Rubén Maldonado-Rosas, José Luis Pérez-Castillo, Enrique Cuan-Urquizo, Viridiana Tejada-Ortigoza
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:Virtual and Physical Prototyping
Subjects:
Food 3D printing
Mechanical properties
Post-processing
Porosity topology
Online Access:https://www.tandfonline.com/doi/10.1080/17452759.2023.2284816

Internet

https://www.tandfonline.com/doi/10.1080/17452759.2023.2284816

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