Abstract 3D food printing (3DFP) creates edible structures by a layer-by-layer deposition with the main aim of creating personalized food structures. We studied the capability to create 3D printed cereal snacks with different texture by a controlled generation of pores. The snacks well captured the overall features of the virtual model with size reduction less than 8%. Contrarily, the 3D printed snacks exhibited a great increase in porosity fraction, from 5 to 25%, while the pore's length reduced due to the crushing of dough's filament. The hardness of the snacks reduced from 289 N to 84 N following the reduction of the relative density, from 0.569 to 0.401. The model of Gibson and Ashby satisfactory fitted the experimental data showing that printed snacks with controlled voids follow the rule of cellular material. The results open interesting perspectives of creating novel foods with desired texture addressing specific requirements, or novel sensory/satiety perception.

中文翻译：

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3D打印技术介导的谷物类零食的可编程质地特性

摘要 3D 食品打印 (3DFP) 通过逐层沉积创建可食用结构，主要目的是创建个性化的食品结构。我们研究了通过受控生成的孔隙来创建具有不同质地的 3D 打印谷物零食的能力。零食很好地捕捉了虚拟模型的整体特征，尺寸减少了不到 8%。相反，3D 打印零食的孔隙率大幅增加，从 5% 增加到 25%，而由于面团细丝的压碎，孔隙长度减少。随着相对密度从0.569降低到0.401，零食的硬度从289 N降低到84 N。Gibson 和Ashby 的模型与实验数据吻合，表明具有可控空隙的印刷零食遵循多孔材料的规则。