Assessment of 3D printability of composite dairy matrix by correlating with its rheological properties

Abstract

In this study, the potential of heat desiccated milk powder (HDMP) in a composite dairy matrix with semi skimmed milk powder (SSMP) was assessed for hot melt extrusion-based 3D printing. The rheological characteristics of formulations at three stages i.e., pre-printing, printing, and post-printing were investigated. The shear thinning with rapid shear recovery and thermoresponsive behavior of the formulations were analyzed to mimic the prevailing conditions of pre-processing, processing, and post-processing of formulations to understand the temperature induced variations in their rheological characteristics during each stage. The rheological properties were correlated with printability through assessment of the consistency of straight lines (1D), average area of lattice scaffolds (2D), and dimensional stability of the 3D printed constructs. Results demonstrated that an increase in the level of incorporation of SSMP and a decrease in the proportion of HDMP increased the shear thinning behavior, viscosity (ɳ), yield stress (τ₀), storage modulus (G') and a decline in the shear recoverability of the formulations. The thermoresponsive behavior of the formulations was established with gelation temperature ranging from 28.1 to 29.4˚C. The formulation SSMP (35): HDMP (25) resulted in sagging of the printed constructs, whereas the formulation SSMP (55): HDMP (5.0) exhibited the highest dimensional stability and shape retention post printing, owing to its maximum τ₀ (1211.8 Pa) and G' (7026.4 Pa). The results obtained could provide insight into improving the performance of an HME based 3D printing in the dairy and food industries.

Keywords: 3D printing; Dairy sweetmeats; Dimensional stability; Heat desiccated milk powder; Rheological characterization.