Numerical Analysis of Texture Modified 3D Printed Surimi gel: An opportunity to Produce Elder Friendly 3D Food

초록

With the growing population of elderly individuals and the increasing prevalence of dysphagia, the production of food that caters to their specific needs has become an urgent matter. One potential solution to address this challenge involves the utilization of 3D printing technology to create food with customized properties. The food industry has already harnessed 3D printing technology to generate unique textures and shapes that were previously unattainable using traditional food manufacturing methods. Surimi gel, a protein-based food material, serves as an exemplary instance of a food product that can be produced through 3D printing. However, the mechanical properties and texture characteristics of 3D printed surimi gels remain largely unexplored. In this study, our focus was on examining the modifications in texture achieved through 3D printing of surimi gel, aiming to create food that is suitable for elderly individuals and those with dysphagia. By employing numerical analysis, we evaluated the distribution of stress and strain during penetrative tests, and subsequently compared these findings with experimental data. Furthermore, we analyzed the impact of different structural variations on the texture characteristics of 3D printed surimi gels. © 2023 The Authors.

키워드