Utjecaj sastava tijesta na tehnološke karakteristike trodimenzionalno ispisanih keksa

master's thesis

• Title (english): Influence of dough composition on technological characteristics of three-dimensional printed cookies
• Author: Tomislava Grgić
• Mentor: Tomislava Vukušić (mentor)
• Committee member: Zoran Herceg (predsjednik povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2020-07-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Trodimenzionalni ispis hrane je tehnologija kojom je moguće proizvesti hranu prilagođenog i personaliziranog oblika. Svrha ovog rada je osmisliti i optimirati recepture tijesta za kekse namijenjene 3D printanju temeljenom na ekstruziji, kao i istražiti čimbenike koji utječu na mogućnost i preciznost printanja te kvalitetu konačnog 3D oblika. Ispitana su reološka svojstva šest formulacija tijesta s različitim vrstama masnoća (maslinovo ulje, maslac) te brašna (zobeno, raženo, rižino, rogačevo) na dosljednost 3D ispisa. Ponovljivost i točnost printa određena je mjerenjem brzine printanja, širine ispisanih slojeva i visine konačnih 3D oblika te je dokazana povezanost između navedenih parametara s brzinom ispisa i brzinom ekstruzije. Dokazana je povezanost između reoloških svojstava smjesa te mogućnosti i točnosti 3D ispisa, te je zaključeno kako su isprintani slojevi smjesa s većom viskoznosti stabilniji, a konačni 3D oblici gotovog proizvoda precizniji.

Abstract (english)

Three-dimensional food printing is a technology capable for producing customized food and personalized food designs. The purpose of this paper is to design and optimize cookie dough formulations for 3D extrusion-based printing, as well as to explore factors that affect the printability and printing precision, and the quality of the final 3D shapes. The influence of rheological properties of six dough formulations with different types of flour (oat, rye, rice, carob) and two types of fats (olive oil, butter) on the consistency of 3D printing was tested. The relationship between rheological properties of mixtures and the ability and accuracy of 3D printing have been demonstrated. It was concluded that the printed layers of mixtures with higher viscosity are more stable and the final 3D shapes are more accurate. The reproducibility and accuracy of the printed shapes were determined by measuring the printing speed, the width of the printed layers and the height of the final 3D shapes. The correlation between these parameters with print speed and extrusion rate has been demonstrated.

• Keywords: 3D printanje; ekstruzija; preciznost ispisa; reološka svojstva
• Keywords (english): 3D printing; extrusion; printing precision; rheological properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:931063
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2020-07-01 10:35:51