Please use this identifier to cite or link to this item:
|Title:||4D latte art based on shape memory effect||Authors:||Ee, Kai Jian||Keywords:||Engineering::Mechanical engineering||Issue Date:||2021||Publisher:||Nanyang Technological University||Source:||Ee, K. J. (2021). 4D latte art based on shape memory effect. Final Year Project (FYP), Nanyang Technological University, Singapore. https://hdl.handle.net/10356/150571||Project:||A077||Abstract:||This project aims to create a product which brings the aesthetics of latte art to a higher level. The product will be 4-Dimensional (4D) and consumers would be able to watch a small scale performance when it is placed on water. The product makes use of edible shape memory materials to generate motion of unfolding when placed on water surface. Key materials discussed in this report are Tapioca Starch and Rice Paper. The shape memory effect of the Tapioca Starch Membrane and Rice Paper on water is the key to its unfolding properties. Thus, this report investigates ways to improve the aesthetics such as coloring and flavoring as well as the effect of water content on the material’s shape memory effect.||URI:||https://hdl.handle.net/10356/150571||Fulltext Permission:||embargo_restricted_20240525||Fulltext Availability:||With Fulltext|
|Appears in Collections:||MAE Student Reports (FYP/IA/PA/PI)|
Files in This Item:
|A077 Latte Art SMM report caa280421 no appendix.pdf|
|2.33 MB||Adobe PDF||Under embargo until May 25, 2024|
Updated on Jan 20, 2022
Items in DR-NTU are protected by copyright, with all rights reserved, unless otherwise indicated.