Thermographic and rheological characterization of viscoelastic materials for hot-extrusion 3D food printing

Thermoreversible food materials are suitable for hot-extrusion 3D printing (HE-3DFP) to customize designs and enable on-demand production. A challenge of HE-3DFP is control the material phase transition such that it melts allow flow extrusion rapidly solidifies afterwards obtain stable printed structures. We here report on use thermal imaging simultaneously monitor cooling deformation common thermoreversible during HE-3DFP. Thermographic rheological measurements show structural driven by slow prolonged time. The surface temperature objects a good indicator stability. Solidification mechanisms as cross-linking or strong particle jamming required prevent in time (i.e. creep) printing. Thus we recommend set just above material's gelation ensure proper extrudability stability foods.