Chocolate-based Ink Three-dimensional Printing (Ci3DP)
Chocolate-based Ink Three-dimensional Printing (Ci3DP)
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DOI：
10.1038/s41598-019-50583-5
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发表时间：
2019-10-02
影响因子：
4.6
通讯作者：
Hashimoto, Michinao
中科院分区：
文献类型：
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作者：
Karyappa, Rahul;Hashimoto, Michinao
三维（3D）打印技术的最新进展使得能够以独特且复杂的3D形状来塑造食物。为了展示3D食品打印的能力，巧克力通常被用作打印油墨，并且基于热熔挤出的3D打印已被证明可以对3D巧克力产品进行建模。虽然巧克力的热熔挤出很简单，但印刷需要在很窄的范围内精确控制操作温度。在这项工作中，我们首次使用直接墨水书写（DIW）3D打印机直接打印液相巧克力墨水，在没有温度控制的情况下模拟复杂的3D形状。我们将这种方法称为巧克力墨水3D打印（Ci 3DP）。通过将容易获得的巧克力糖浆和糊状物与可可粉以5至25 w/w%混合以实现所需的流变性质来制备印刷油墨。巧克力基油墨中高浓度的可可粉表现出剪切稀化特性，粘度范围为10（2）至10（4）Pa.s;油墨在静止时也具有有限的屈服应力。通过将剪切应力作为剪切速率的函数的实验数据拟合到Herschel-Bulkley模型，通过量化剪切稀化程度来分析油墨的流变性。我们展示了由巧克力糖浆和糊状物与浓度为10至25 w/w%的可可粉混合组成的3D模型的制造。同样的方法被扩展到制造由多种类型的巧克力基油墨组成的巧克力基模型（例如半固体外壳和液体填充）。Ci 3DP的简单性和灵活性为在没有温度控制的情况下制造复杂的巧克力产品提供了巨大的潜力。
Recent advances in three-dimensional (3D) printing technology has enabled to shape food in unique and complex 3D shapes. To showcase the capability of 3D food printing, chocolates have been commonly used as printing inks, and 3D printing based on hot-melt extrusion have been demonstrated to model 3D chocolate products. Although hot-melt extrusion of chocolates is simple, the printing requires precise control over the operating temperature in a narrow range. In this work, for the first time, we directly printed chocolate-based inks in its liquid phase using direct ink writing (DIW) 3D printer to model complex 3D shapes without temperature control. We termed this method as chocolatebased ink 3D printing (Ci3DP). The printing inks were prepared by mixing readily available chocolate syrup and paste with cocoa powders at 5 to 25 w/w% to achieve desired rheological properties. High concentrations of cocoa powders in the chocolate-based inks exhibited shear-thinning properties with viscosities ranging from 10(2) to 10(4) Pa.s; the inks also possessed finite yield stresses at rest. Rheology of the inks was analyzed by quantifying the degree of shear-thinning by fitting the experimental data of shear stress as a function of shear rate to Herschel-Bulkley model. We demonstrated fabrication of 3D models consisting of chocolate syrups and pastes mixed with the concentration of cocoa powders at 10 to 25 w/w%. The same method was extended to fabricate chocolate-based models consisting of multiple type of chocolate-based inks (e.g. semi-solid enclosure and liquid filling). The simplicity and flexibility of Ci3DP offer great potentials in fabricating complex chocolate-based products without temperature control.