Development of 3D food printing applications requires in-depth knowledge on printing behaviour of food materials. In extrusion-based 3D printing, rheological properties of a recipe are critical to achieve successful printing. The objective of this research is to investigate potential correlations between printability of formulations and simple rheological properties. We used tomato paste as a model system to investigate the correlation between printing stability, dispensability and rheological properties. The results show a linear correlation between ingredient's flow stress, zero shear viscosity and corresponding printing stability. The extrusion pressure necessary to extrude tomato paste increased linearly with increasing flow stress. More experiments with other aqueous-based food formulations indicated that their printability aligned reasonably well with the correlation of tomato paste; however, for fat-based products different printing behaviour was observed. Finally, we propose a rational guideline for developing aqueous food recipes with desired printability based on flow stress measured by shear rheology.

3D食品打印应用程序的开发需要对食品材料的打印行为有深入的了解。在基于挤出的3D打印中，配方的流变特性对于成功完成打印至关重要。这项研究的目的是研究制剂的可印刷性与简单的流变性质之间的潜在相关性。我们使用番茄酱作为模型系统来研究印刷稳定性，可分配性与流变性质之间的相关性。结果表明，成分的流动应力，零剪切粘度和相应的印刷稳定性之间存在线性关系。挤压番茄酱所需的挤压压力随着流动应力的增加而线性增加。其他水性食品配方的更多实验表明，其适印性与番茄酱的相关性相当吻合。但是，对于脂肪基产品，观察到了不同的印刷行为。最后，我们根据剪切流变学测量的流应力，提出了开发具有所需可印刷性的水性食品配方的合理指导方针。