Impact of 3D printing and post-processing parameters on shape, texture and microstructure of carrot appetizer cake

How to process novel food with different texture properties and give more space to consumer personalization? These are the main goals of 3D printing: to enable consumers to carefully select their ingredients for healthier meals and create easily complex shapes with specific texture desired. However, only few studies deal with the impact of printing and post-processing parameters on the texture of printed foods. Using a carrot-puree-based dough as a food-ink model, we studied the impact of two printing (nozzle diameter (2.5 to 6.0 mm) and filling rate (40 to 100%)) and two post-processing (time (10 to 30 min) and temperature (120 to 220 degrees C) of baking) parameters. A Response Surface Design experiment (26 trials) showed the major influence of baking parameters on texture (ex.: crust strength, mean force) and microstructure (total pore area) of 3D-printed cakes. The nozzle diameter impacted their textural properties while the filling rate changed their shape. The optimum printing and post-processing parameters to used are a nozzle diameter of 3.4 mm, a filling rate of 71% and a baking at 177 degrees C during 25 min. Industrial relevance text: 3D food printing has a lot of potential to offer foods with specific composition and texture. However, more information is needed about the combined influence of printing and post-processing parameters on texture of 3D-printed foods. In this study, a predictive model was established based on four parameters: nozzle diameter, filling rate, baking time and baking temperature. Statistical analysis also enables a reverse-engineering approach: in the range of texture of the study, knowing the desired texture, we can know the values of printing and post-processing parameters to apply to get the final product. The results of this experimental design and the use of the desirability function will be relevant tools to develop printed cakes with precise textural and microstructural characteristics desired by consumers. This first approach based on instrumental texture study gave us some good keys to continue with sensorial description, as well as visual and sensory appreciation by consumers.