For the production of highly customized and reproducible food textures, 3D printing presents a novel texturing approach due to its high accuracy and precision. Assembling of food foam structures using periodic and repetitive closed-cell bubble configurations presents a new approach for obtaining pre-designed textural properties. For printing food structures with specific textural properties, a phenomenological model was developed where the material and foam parameters can be autonomously determined according to the desired hardness levels.
However, for the targeted design of the textural perception, the control of large-deformation behavior using 3D printing must be achieved. Thus, we studied the non-linear response and large-deformation stress-strain behavior of variable 3D printed closed-cell starch-based foams. Comprehensive analyses were performed to characterize the strain rate dependency of textural properties, the stress relaxation and the foam’s stress-strain behavior with respect to the design porosity and bubble distribution. Finally, through this study, the dependency of non-linear deformation on the material and foam design properties are presented.
A presentation by Ahmed Fahmy, Researcherat the University of Hohenheim, Germany.
View of the Speaker
Question 1: What drives you?
Of course, most researchers would say that curiosity is the main drive. I am also the same! However, there is always the drive of continuity. When one encounters a scientific concept that changes your way of thinking but also brings you ideas that you want to implement and improve on. Even if this improvement is incremental, you would find another mind that would make use of your work and enhances it. To create an endless cycle of science and creativity!
That is the drive and the challange.
Question 2: What emerging technologies / trends do you see as having the greatest potential in the short and long run?
I believe that brain-computer interfaces, AI and autonomous additive manufacturing will have the greatest potential on the long-run.
About Department of Plant-based Foods, University of Hohehnheim
The Department of Plant-based Foods investigates the extraction and functionalization of ingredients from plants. Fractionation and isolation processes of plant-based raw materials in our pilot plant are followed by functionalization and structurization approaches by established and emerging processes. Thus, high-quality foods can be achieved. Supported by our comprehensive analytical methodologies, we are developing knowledge and expertise to specifically design safe and clean-label foods.
This means we can simply combine specific plant-based material with engineering approaches to design foods. To achieve this aim, we develop innovative processes such as additive manufacturing (food 3D printing). We combine our scientific approach with our experience in knowledge transfer to the food industry to enable the development of innovative technologies and products.