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Mise au point de matériaux alimentaires imprimables en 3D permettant la création de recettes innovantes

Abstract : Extrusion based 3-D printing is a high potential technology regarding the automated manufacturing of well-controlled organoleptic and nutritive properties foods. In order to elaborate such edible product, the nutritional material is extruded and deposited in a continuous layer which must not deform under its own weight or that of the successive deposited layers. The printability of the material depends upon its rheological and structural properties. The aim of this work was to elaborate cereal materials in view of 3-D impression of various composition and texture food products, by structuring wheat doughs thanks to formulation and process based levers. The structural changes of proteins and starch and their interactions are the key phenomena responsible of the structuration of wheat doughs and cereal products. The methodology proposed consisted in developing different process paths of wheat flour in a printed product, by varying the water content of the dough and applying different mechanical, thermal or thermo-mechanical processes. The relation between the structure of the obtained products and their rheological properties was investigated combining microscope, thermal and rheological analyses. Tests with a food printer prototype have allowed to relate the rheological properties and the quality of the printing. Further complexification of the formulation with usual ingredients in cereal food processing (sugar, fat, milk proteins) and with more structured materials such as fruit or vegetables puree, stirred yogurt) has permitted to identify a formulation lever and some key points for the production of these materials with a good printing quality. This work emphasizes the interest of a tailored formulation in order to monitor the printability of various composition materials and the texture of 3-D printed food products.
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https://hal.archives-ouvertes.fr/tel-03190867
Contributor : Laurena Masbernat Connect in order to contact the contributor
Submitted on : Tuesday, April 6, 2021 - 4:59:25 PM
Last modification on : Thursday, November 25, 2021 - 3:34:30 AM
Long-term archiving on: : Wednesday, July 7, 2021 - 6:53:49 PM

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  • HAL Id : tel-03190867, version 1

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Laurena Masbernat. Mise au point de matériaux alimentaires imprimables en 3D permettant la création de recettes innovantes. Ingénierie des aliments. Université Paris Saclay, 2021. Français. ⟨tel-03190867v1⟩

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