Please use this identifier to cite or link to this item: https://hdl.handle.net/10356/78324
Title: Rheological study of food materials for 3D printing
Authors: Ng, Noel Zhi Kang
Keywords: DRNTU::Engineering::Mechanical engineering
Issue Date: 2019
Abstract: This 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.
URI: http://hdl.handle.net/10356/78324
Rights: Nanyang Technological University
Fulltext Permission: restricted
Fulltext Availability: With Fulltext
Appears in Collections:MAE Student Reports (FYP/IA/PA/PI)

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