Three-dimensional extrusion printing is an additive manufacturing approach with numerous emerging applications in the food industry. In this research, the effect of nozzle size (1.2 to 1.7 mm), print speed (800 to 2200 mm/min), and motor speed (120 to 240 rpm) on the printability of rice starch were studied. Uniformity and ease of extrusion were considered, and the printed constructs were carefully observed for thread quality, binding property, finishing, texture, layer definition, shape, dimensional stability, and appearance. The rheological behavior of the material supply was studied, and the scientific rationale behind the printability of starch is discussed in detail. Printing rice starch at higher motor speeds (180–240 rpm) with lower printing speeds (800–1500 mm/min) resulted in better printability. The results of this study would be a foundation for future 3D food printing studies using rice starch.

三维挤出印刷是一种增材制造方法，在食品工业中有许多新兴应用。在这项研究中，研究了喷嘴尺寸（1.2至1.7毫米），打印速度（800至2200毫米/分钟）和电机速度（120至240 rpm）对米淀粉可印刷性的影响。考虑了均匀性和挤出的容易性，并仔细观察了印刷结构的线质量，粘合性能，表面处理，质地，层定义，形状，尺寸稳定性和外观。研究了物料供应的流变行为，并详细讨论了淀粉可印刷性背后的科学原理。以较高的电动机转速（180–240 rpm）和较低的印刷速度（800–1500 mm / min）印刷大米淀粉可提高印刷适性。