Upcycling of homogeneous food waste in 3D printing food inks
In this study, we explored various hydrocolloids (sodium alginate, kappa carrageenan, and thermoplastic starch) alongside different food wastes like butterhead lettuce, okara, sesame cake, and brewer’s spent grain to develop food waste inks. Through 3D food printing, rheological tests, and storage t...
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| Format: | Final Year Project (FYP) |
| Language: | English |
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Nanyang Technological University
2024
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| Online Access: | https://hdl.handle.net/10356/176072 |
| _version_ | 1824456208481779712 |
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| author | Lim, Fiona Xin Ying |
| author2 | Loo Say Chye, Joachim |
| author_facet | Loo Say Chye, Joachim Lim, Fiona Xin Ying |
| author_sort | Lim, Fiona Xin Ying |
| collection | NTU |
| description | In this study, we explored various hydrocolloids (sodium alginate, kappa carrageenan, and thermoplastic starch) alongside different food wastes like butterhead lettuce, okara, sesame cake, and brewer’s spent grain to develop food waste inks. Through 3D food printing, rheological tests, and storage tests, we gained insights into viscosity, shear-thinning behaviour, recovery characteristics, and long-term stability of the inks, assessing their impact on printability. We found 5% thermoplastic starch to be the most suitable hydrocolloid base, with the best printing properties observed in 20% w/v butterhead lettuce, 20% w/v sesame cake, 20% w/v brewer’s spent grain, and 10% w/v okara-based ink. The distinct compositions, hydrophilic/hydrophobic nature, and molecular structure of different food wastes influenced interactions and behaviours with 5% thermoplastic starch, affecting their printing properties, rheological characteristics, and storage stability. Our focus on creating valuable products from often-overlooked waste sources aims to contribute to sustainability initiatives in the food industry. We suggest using scanning electron microscopy analysis, evaluating food wastes’ densities, and doing hygroscopicity studies in future research. |
| first_indexed | 2025-02-19T03:50:27Z |
| format | Final Year Project (FYP) |
| id | ntu-10356/176072 |
| institution | Nanyang Technological University |
| language | English |
| last_indexed | 2025-02-19T03:50:27Z |
| publishDate | 2024 |
| publisher | Nanyang Technological University |
| record_format | dspace |
| spelling | ntu-10356/1760722024-05-18T16:46:13Z Upcycling of homogeneous food waste in 3D printing food inks Lim, Fiona Xin Ying Loo Say Chye, Joachim School of Materials Science and Engineering JoachimLoo@ntu.edu.sg Engineering Sustainability 3D printing Food waste In this study, we explored various hydrocolloids (sodium alginate, kappa carrageenan, and thermoplastic starch) alongside different food wastes like butterhead lettuce, okara, sesame cake, and brewer’s spent grain to develop food waste inks. Through 3D food printing, rheological tests, and storage tests, we gained insights into viscosity, shear-thinning behaviour, recovery characteristics, and long-term stability of the inks, assessing their impact on printability. We found 5% thermoplastic starch to be the most suitable hydrocolloid base, with the best printing properties observed in 20% w/v butterhead lettuce, 20% w/v sesame cake, 20% w/v brewer’s spent grain, and 10% w/v okara-based ink. The distinct compositions, hydrophilic/hydrophobic nature, and molecular structure of different food wastes influenced interactions and behaviours with 5% thermoplastic starch, affecting their printing properties, rheological characteristics, and storage stability. Our focus on creating valuable products from often-overlooked waste sources aims to contribute to sustainability initiatives in the food industry. We suggest using scanning electron microscopy analysis, evaluating food wastes’ densities, and doing hygroscopicity studies in future research. Bachelor's degree 2024-05-15T12:32:21Z 2024-05-15T12:32:21Z 2024 Final Year Project (FYP) Lim, F. X. Y. (2024). Upcycling of homogeneous food waste in 3D printing food inks. Final Year Project (FYP), Nanyang Technological University, Singapore. https://hdl.handle.net/10356/176072 https://hdl.handle.net/10356/176072 en RG79/22 application/pdf Nanyang Technological University |
| spellingShingle | Engineering Sustainability 3D printing Food waste Lim, Fiona Xin Ying Upcycling of homogeneous food waste in 3D printing food inks |
| title | Upcycling of homogeneous food waste in 3D printing food inks |
| title_full | Upcycling of homogeneous food waste in 3D printing food inks |
| title_fullStr | Upcycling of homogeneous food waste in 3D printing food inks |
| title_full_unstemmed | Upcycling of homogeneous food waste in 3D printing food inks |
| title_short | Upcycling of homogeneous food waste in 3D printing food inks |
| title_sort | upcycling of homogeneous food waste in 3d printing food inks |
| topic | Engineering Sustainability 3D printing Food waste |
| url | https://hdl.handle.net/10356/176072 |
| work_keys_str_mv | AT limfionaxinying upcyclingofhomogeneousfoodwastein3dprintingfoodinks |