Researchers from the Singapore College of Know-how and Design (SUTD) developed a way to carry out direct ink writing (DIW) 3D printing of milk-based merchandise at room temperature, whereas sustaining its temperature delicate vitamins.
3D printing of meals has been achieved by totally different printing strategies, together with the broadly used selective laser sintering (SLS) and hot-melt extrusion strategies. Nevertheless, these strategies usually are not all the time appropriate with temperature-sensitive vitamins present in sure forms of meals. For example, milk is wealthy in each calcium and protein, however as these vitamins are temperature delicate, milk is unsuitable for 3D printing utilizing the aforementioned printing strategies which require excessive temperature. Whereas the cold-extrusion is a viable different, it usually requires rheology modifiers or components to stabilize printed constructions. Optimizing these components is a fancy and even handed process.
To sort out these limitations, the analysis group from SUTD’s Tender Fluidics Lab modified the rheological properties of the printing ink and demonstrated DIW 3D printing of milk by cold-extrusion with a single milk product — powdered milk. The group discovered that the focus of milk powder allowed for the straightforward formulation of 3D-printable milk inks utilizing water to manage the rheology. Intensive characterizations of the formulated milk ink had been additionally carried out to analyse their rheological properties and guarantee optimum printability.
“This novel but easy technique can be utilized in formulating varied nutritious meals together with these served to sufferers in hospitals for his or her particular dietary wants,” mentioned the lead writer and Ph.D. candidate from SUTD, Mr Lee Cheng Pau.
“Chilly-extrusion doesn’t compromise heat-sensitive vitamins and but affords huge potential in 3D printing of aesthetically pleasing, nutritionally managed meals custom-made for particular person necessities,” added Assistant Professor Michinao Hashimoto, the principal investigator of the examine.