Customized Shapes for Chicken Meat–Based Products: Feasibility Study on 3D-Printed Nuggets
3D food printing is revolutionizing the food manufacturing process and offers unmatched levels of customization in terms of appearance and nutrition. Though flesh foods have a huge market potential, to date, no study details the printability of chicken meat. This study reports the printability of gr...
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| Veröffentlicht in: | Food and bioprocess technology 2020-11, Vol.13 (11), p.1968-1983 |
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| container_end_page | 1983 |
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| container_issue | 11 |
| container_start_page | 1968 |
| container_title | Food and bioprocess technology |
| container_volume | 13 |
| creator | Wilson, Anila Anukiruthika, T. Moses, J. A. Anandharamakrishnan, C. |
| description | 3D food printing is revolutionizing the food manufacturing process and offers unmatched levels of customization in terms of appearance and nutrition. Though flesh foods have a huge market potential, to date, no study details the printability of chicken meat. This study reports the printability of ground chicken meat; refined wheat flour was used as an additive at different levels of ground chicken meat (1:1, 2:1, and 3:1,
w
/
w
) to improve its printability. For the optimized 2:1 formulation, extrusion printing variables such as nozzle height (0.64 mm), nozzle size (0.82 mm), printing speed (1000 mm/min), extrusion rate (8.8 mm
3
/s), extrusion motor speed (360 rpm), and extrusion pressure (4 bar) were optimized. The 3D-printed sample was post-processed by hot-air drying followed by deep frying. Crispy 3D-printed chicken nuggets with an energy value of 166.72 ± 0.07 kcal/100 g could be made available in any customized shape, providing insights for futuristic applications, particularly in the fast-food industry. |
| doi_str_mv | 10.1007/s11947-020-02537-3 |
| format | Article |
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w
/
w
) to improve its printability. For the optimized 2:1 formulation, extrusion printing variables such as nozzle height (0.64 mm), nozzle size (0.82 mm), printing speed (1000 mm/min), extrusion rate (8.8 mm
3
/s), extrusion motor speed (360 rpm), and extrusion pressure (4 bar) were optimized. The 3D-printed sample was post-processed by hot-air drying followed by deep frying. Crispy 3D-printed chicken nuggets with an energy value of 166.72 ± 0.07 kcal/100 g could be made available in any customized shape, providing insights for futuristic applications, particularly in the fast-food industry.</description><identifier>ISSN: 1935-5130</identifier><identifier>EISSN: 1935-5149</identifier><identifier>DOI: 10.1007/s11947-020-02537-3</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Agriculture ; Air drying ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Chickens ; Customization ; Drying ; Energy value ; Extrusion rate ; Fast food ; Feasibility studies ; Food industry ; Food processing ; Food processing industry ; Food Science ; Manufacturing industry ; Meat ; Nozzles ; Nutrition ; Original Research ; Poultry ; Printing ; Three dimensional printing</subject><ispartof>Food and bioprocess technology, 2020-11, Vol.13 (11), p.1968-1983</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2020</rights><rights>Springer Science+Business Media, LLC, part of Springer Nature 2020.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-91597779fee740ff36135ac09c34c37e011e997ff088dc9f3bb83f07b40fe4f63</citedby><cites>FETCH-LOGICAL-c319t-91597779fee740ff36135ac09c34c37e011e997ff088dc9f3bb83f07b40fe4f63</cites><orcidid>0000-0002-9599-5594</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11947-020-02537-3$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11947-020-02537-3$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Wilson, Anila</creatorcontrib><creatorcontrib>Anukiruthika, T.</creatorcontrib><creatorcontrib>Moses, J. A.</creatorcontrib><creatorcontrib>Anandharamakrishnan, C.</creatorcontrib><title>Customized Shapes for Chicken Meat–Based Products: Feasibility Study on 3D-Printed Nuggets</title><title>Food and bioprocess technology</title><addtitle>Food Bioprocess Technol</addtitle><description>3D food printing is revolutionizing the food manufacturing process and offers unmatched levels of customization in terms of appearance and nutrition. Though flesh foods have a huge market potential, to date, no study details the printability of chicken meat. This study reports the printability of ground chicken meat; refined wheat flour was used as an additive at different levels of ground chicken meat (1:1, 2:1, and 3:1,
w
/
w
) to improve its printability. For the optimized 2:1 formulation, extrusion printing variables such as nozzle height (0.64 mm), nozzle size (0.82 mm), printing speed (1000 mm/min), extrusion rate (8.8 mm
3
/s), extrusion motor speed (360 rpm), and extrusion pressure (4 bar) were optimized. The 3D-printed sample was post-processed by hot-air drying followed by deep frying. Crispy 3D-printed chicken nuggets with an energy value of 166.72 ± 0.07 kcal/100 g could be made available in any customized shape, providing insights for futuristic applications, particularly in the fast-food industry.</description><subject>Agriculture</subject><subject>Air drying</subject><subject>Biotechnology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Chickens</subject><subject>Customization</subject><subject>Drying</subject><subject>Energy value</subject><subject>Extrusion rate</subject><subject>Fast food</subject><subject>Feasibility studies</subject><subject>Food industry</subject><subject>Food processing</subject><subject>Food processing industry</subject><subject>Food Science</subject><subject>Manufacturing industry</subject><subject>Meat</subject><subject>Nozzles</subject><subject>Nutrition</subject><subject>Original Research</subject><subject>Poultry</subject><subject>Printing</subject><subject>Three dimensional printing</subject><issn>1935-5130</issn><issn>1935-5149</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp9kMFOwzAMhiMEEmPwApwicS44dbss3KAwQBowaXBDito02Tq2diTpYZx4B96QJyFQBDcOli35-23pI-SQwTED4CeOMZHwCGIIlSKPcIv0mMA0Slkitn9nhF2y59wCYAAJwx55ylrnm1X1qks6nedr7ahpLM3mlXrWNb3Vuf94ez_PXdhPbFO2yrtTOtK5q4pqWfkNnfq23NCmpngRTWxV-0DetbOZ9m6f7Jh86fTBT--Tx9HlQ3Ydje-vbrKzcaSQCR8JlgrOuTBa8wSMwQHDNFcgFCYKuQbGtBDcGBgOSyUMFsUQDfAiwDoxA-yTo-7u2jYvrXZeLprW1uGljBPOeCxQsEDFHaVs45zVRq5ttcrtRjKQXxZlZ1EGi_LbosQQwi7kAlzPtP07_U_qE4OCdV4</recordid><startdate>20201101</startdate><enddate>20201101</enddate><creator>Wilson, Anila</creator><creator>Anukiruthika, T.</creator><creator>Moses, J. 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w
/
w
) to improve its printability. For the optimized 2:1 formulation, extrusion printing variables such as nozzle height (0.64 mm), nozzle size (0.82 mm), printing speed (1000 mm/min), extrusion rate (8.8 mm
3
/s), extrusion motor speed (360 rpm), and extrusion pressure (4 bar) were optimized. The 3D-printed sample was post-processed by hot-air drying followed by deep frying. Crispy 3D-printed chicken nuggets with an energy value of 166.72 ± 0.07 kcal/100 g could be made available in any customized shape, providing insights for futuristic applications, particularly in the fast-food industry.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11947-020-02537-3</doi><tpages>16</tpages><orcidid>https://orcid.org/0000-0002-9599-5594</orcidid></addata></record> |
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| source | SpringerLink Journals |
| subjects | Agriculture Air drying Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Chickens Customization Drying Energy value Extrusion rate Fast food Feasibility studies Food industry Food processing Food processing industry Food Science Manufacturing industry Meat Nozzles Nutrition Original Research Poultry Printing Three dimensional printing |
| title | Customized Shapes for Chicken Meat–Based Products: Feasibility Study on 3D-Printed Nuggets |
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