Keywords
3D printing
powder food
food matrix
microencapsulation
nanoencapsulation impresión 3D
alimentos en polvo
matrices alimentarias
microencapsulación
nanoencapsulación
powder food
food matrix
microencapsulation
nanoencapsulation impresión 3D
alimentos en polvo
matrices alimentarias
microencapsulación
nanoencapsulación
How to Cite
Mejía-Vásquez, H.-D. ., & Hernández-Sandoval, G.-R. . (2021). 3D printed food system development based on nanoencapsulated and micro powder nutritious ingredients. Revista Colombiana De Investigaciones Agroindustriales, 8(1), 64–79. https://doi.org/10.23850/24220582.3749
Abstract
The products developed are mainly based on the mixture of powdered food ingredients obtained through the spry dry technology that together with a liquid ingredient form a homogeneous mixture reaches a fluidity behavior inside the printer cartridge during the extrusion process, the deposited
or extruded material must present a good balance between fluidity and rigidity to support the load of the deposited layers, thus presenting a structurally stable print. Subsequently, production cost studies of the products were carried out and sensory and rheological analyses were performed.
References
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
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