Mogućnosti primjene aditivnih tehnologija na voćnim kašama

master's thesis

• Title (english): Possibilities of fruit puree additive manufacturing
• Author: Tereza Čabrilo
• Mentor: Tomislava Vukušić Pavičić (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: 2021-07-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

3D printanje primjer je aditivne tehnologije koja se temelji na ispisivanju materijala na podlogu u slojevima. Ima potencijal za primjenu u prehrambenoj industriji prvenstveno zbog mogućnosti proizvodnje personaliziranih obroka složenih oblika. Cilj ovog rada jest ispitati mogućnosti smjesa na bazi voćnih kaša s dodatkom hidrokoloida za 3D ispis odabranih oblika (visibaba i srce) uz postizanje odgovarajućih reoloških parametara. Povećanje viskoznosti dodatkom hidrokoloida popraćeno je promjenom parametra boje L*. Brzina ekstruzije i ponovljivost ispisa određeni su u svrhu procjene uspješnosti procesa printanja te su utvrđene razlike između oblika visibaba i srca. Rezultati provedene ankete usprkos prehrambenoj neofobiji, pokazali su da većina ispitanika vidi mogućnost primjene 3D isprintanih oblika na bazi voćne kaše u prehrambenoj industriji.

Abstract (english)

An example of additive manufacturing is 3D printing, based on adding material in layers. It has the potential for application in the food industry primarily due to producing personalized meals of complex shapes. This paper aims to investigate the possibility of mixtures based on fruit purees with additional hydrocolloids for 3D printing of selected shapes (flower and heart) while achieving the appropriate rheological parameters. The increase in the viscosity by adding hydrocolloids was accompanied by a change in the color parameter L *. Extrusion speed and print repeatability were determined to evaluate the success of the printing process, and differences between flower and heart shapes were identified. A survey conducted despite food neophobia showed that most respondents see the possibility of applying 3D printed forms based on fruit puree in the food industry.

• Keywords: 3D printanje; ekstruzija; voćna kaša; hidrokoloidi; reološka svojstva
• Keywords (english): 3D printing; extrusion; fruit puree; hydrocolloids; rheological properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:266777
• 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: 2021-09-06 12:00:59