Impact of 3D printing and post-processing parameters on shape, texture and microstructure of carrot appetizer cake

Valérie Guénard-Lampron (1) , Marine Masson (1) , Ophélia Leichtnam (1) , David Blumenthal (1)

1 SayFood - Paris-Saclay Food and Bioproduct Engineering

How to process novel food with different texture properties and give more space to consumer personalization? These are the main goals of 3D printing: to enable consumers to carefully select their ingredients for healthier meals and create easily complex shapes with specific texture desired. However, only few studies deal with the impact of printing and post-processing parameters on the texture of printed foods. Using a carrot-puree-based dough as a food-ink model, we studied the impact of two printing (nozzle diameter (2.5 to 6.0 mm) and filling rate (40 to 100%)) and two post-processing (time (10 to 30 min) and temperature (120 to 220 °C) of baking) parameters. A Response Surface Design experiment (26 trials) showed the major influence of baking parameters on texture (ex.: crust strength, mean force) and microstructure (total pore area) of 3D-printed cakes. The nozzle diameter impacted their textural properties while the filling rate changed their shape. The optimum printing and post-processing parameters to used are a nozzle diameter of 3.4 mm, a filling rate of 71% and a baking at 177 °C during 25 min.

Domaines: Génie des procédés

Valérie Guénard-Lampron, Marine Masson, Ophélia Leichtnam, David Blumenthal. Impact of 3D printing and post-processing parameters on shape, texture and microstructure of carrot appetizer cake. Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2021, 72, pp.102738. ⟨10.1016/j.ifset.2021.102738⟩. ⟨hal-03891785⟩