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3D printing of a pavlova

Version 2 2024-06-06, 06:11
Version 1 2017-05-09, 11:51
conference contribution
posted on 2024-06-06, 06:11 authored by Abbas KouzaniAbbas Kouzani, S Adams, R Oliver, YY Nguwi, B Hemsley, Susan BalandinSusan Balandin
3D food printing is emerging as a high-resolution computer-aided-design and additive-manufacturing approach for producing food products. The benefits offered by 3D food printing include custom design and production of visually appealing foods, making of foods for people with special needs (e.g., people with swallowing difficulties), reduction in design and fabrication time and cost, and decrease in dependency on skilled personnel. This paper presents three-dimensional (3D) printing of a pavlova with chocolate garnish. Since the pavlova mixture mainly consists of eggwhite foam, its 3D printing is a challenging exercise. The materials and equipment used to 3D print the pavlova and the chocolate garnish are described. The preparation of meringue, design of pavlova, printing of pavlova, baking of pavlova, design of chocolate garnish, printing of chocolate garnish, and assembly of the pavlova are explained. The obtained results are presented and discussed, and the new opportunities that 3D food printing can offer are highlighted.

History

Pagination

2281-2285

Location

Marina Bay Sands, Singapore

Start date

2016-11-22

End date

2016-11-25

ISSN

2159-3442

eISSN

2159-3450

ISBN-13

978-1-5090-2597-8

Language

eng

Publication classification

E Conference publication, E1 Full written paper - refereed

Copyright notice

2016, IEEE

Editor/Contributor(s)

[Unknown]

Title of proceedings

TENCON 2016 : Technologies for smart nation : 2016 IEEE Region 10 Conference

Event

IEEE Region 10 - Asia and Pacific. Conference (2016 : Marina Bay Sands, Singapore)

Publisher

Institute of Electrical and Electronics Engineers (IEEE)

Place of publication

Piscataway, N.J.

Series

IEEE Region 10 - Asia and Pacific Conference