Application of 3D Printing Technologies for Chocolate Printing

Authors

  • Vijolė Bradauskienė Klaipėdos valstybinė kolegija
  • Gintaras Kučinskas Klaipeda State University of Applied Sciences
  • Dovilė Monkutė-Kazlauskienė Klaipėdos valstybinė kolegija
  • Loreta Monkuvienė Klaipėdos valstybinė kolegija

Keywords:

3D printing, digital gastronomy

Abstract

The article reviews the technology of 3D printing of food products, and the most suitable ones for chocolate are selected, the stages of development of a 3D printer unit for chocolate printing are presented, and printing options are selected. Tests with standard Belgian chocolate showed that its rheological properties needed to be improved: there was a lack of fluidity, and the printed products slowly hardened, therefore it was decided to change the composition of the chocolate by adding a small amount of beeswax. The optimal beewax content of 1% was determined by sensory evaluation. The selection of printing parameters was based on the visual observation and physical properties of the printed products.

Author Biography

  • Gintaras Kučinskas, Klaipeda State University of Applied Sciences

    Head of IT department

Downloads

Published

2020-05-08

Issue

Vol. 17 No. 1 (2020): Sustainable Environmental Development

Section

INFORMATICS ENGINEERING

License

Individual articles are published Open Access under the Creative Commons Licence CC-BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Authors retain copyright in their articles, but grant Klaipėdos valstybinė kolegija the right of the first publication.

How to Cite

Application of 3D Printing Technologies for Chocolate Printing. (2020). SUSTAINABLE ENVIRONMENTAL DEVELOPMENT, 17(1). https://ojs.kvk.lt/index.php/DAV/article/view/166