Please use this identifier to cite or link to this item: https://hdl.handle.net/10356/78324
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dc.contributor.authorNg, Noel Zhi Kang
dc.date.accessioned2019-06-18T02:49:56Z
dc.date.available2019-06-18T02:49:56Z
dc.date.issued2019
dc.identifier.urihttp://hdl.handle.net/10356/78324
dc.description.abstractThis final year project aims to develop two food inks that are suitable for 3D printing for patients with dysphagia. The two food choices taken into consideration were Thailand Yam and Sweet Corn Kernels. The food inks were formed with the addition of hydrocolloids. This report analyses how the addition of various hydrocolloids affects the rheological properties and 3D printability of the inks.en_US
dc.format.extent62 p.en_US
dc.language.isoenen_US
dc.rightsNanyang Technological University
dc.subjectDRNTU::Engineering::Mechanical engineeringen_US
dc.titleRheological study of food materials for 3D printingen_US
dc.typeFinal Year Project (FYP)en_US
dc.contributor.supervisorLi Linen_US
dc.contributor.schoolSchool of Mechanical and Aerospace Engineeringen_US
dc.description.degreeBachelor of Engineering (Mechanical Engineering)en_US
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Appears in Collections:MAE Student Reports (FYP/IA/PA/PI)
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FYP Report - Rheological Study Of Food Materials For 3D Printing1.89 MBAdobe PDFView/Open

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