Relationship between 3D printing characteristics and rheological properties on potato, rice, and corn starches
學生姓名:
蔡承融
指導教授:
林詠凱
學期:
110下
摘 要:
Rheological properties of the mashed potatoes (MP) with addition of potato starch (PS) and their 3D printing behavior were established. MP with 0% PS possessed low yield stress (τ0) (195.90 Pa) and printed objects deformed in sagged afterwards. Whereas, addition of 2% PS displayed excellent extrudability and printability, i.e., shear-thinning behavior, consistency index (K) of 118.44 (Pa˙sn), τ0 of 312.16 Pa and proper elastic modulus (G′). This study also investigate the relationship between rheological properties and printability of three types of starch (potato, rice and corn starch) for hot-extrusion 3D printing (HE-3DP). Each starch sample showed a shear-thinning behavior, self-supporting property, as well as the feature of a substantial decrease at higher strains and a recovery at lower strains in storage modulus (G′), which indicated the suitability of starch for HE-3DP. Besides, the flow stress (τf), yield stress (τy), and G′ increased with a higher starch concentration. Overall, the results provided useful information to produce individualized starch-based food by HE-3DP.
蔡承融seminar_摘要.pdf