Effect of Food 3D Printing Process on the Rheological Properties of Rice Protein Printing Inks

Abstract

Different statistical approaches were used to analyze the rheological properties of a rice-protein-based product before and after printing. The printing ink was composed of 30% rice protein and 70% water, with the addition of 0.5% xanthan gum. Printing parameters: The layer height (1 and 1.5 mm), printing speed (50 and 35 mm/s), and nozzle diameter (1.2 and 1.7 mm) were evaluated. Rheological properties were determined before and after printing using an oscillatory test from 0.1 to 10 Hz at 1 Pa. The decomposition of the curves into principal components helped us better understand the variations of the rheological properties along the frequency, differentiating the samples before and after printing.

Keywords

• component analysis
• food 3D printing
• vegetable protein
• storage module
• loss module