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3D printing of a pavlova
conference contribution
posted on 2017-02-08, 00:00 authored by Abbas KouzaniAbbas Kouzani, Scott Adams, Russell Oliver, Y Y Nguwi, B Hemsley, Susan BalandinSusan Balandin3D 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
Event
IEEE Region 10 - Asia and Pacific. Conference (2016 : Marina Bay Sands, Singapore)Series
IEEE Region 10 - Asia and Pacific ConferencePagination
2281 - 2285Publisher
Institute of Electrical and Electronics Engineers (IEEE)Location
Marina Bay Sands, SingaporePlace of publication
Piscataway, N.J.Publisher DOI
Start date
2016-11-22End date
2016-11-25ISSN
2159-3442eISSN
2159-3450ISBN-13
978-1-5090-2597-8Language
engPublication classification
E Conference publication; E1 Full written paper - refereedCopyright notice
2016, IEEEEditor/Contributor(s)
[Unknown]Title of proceedings
TENCON 2016 : Technologies for smart nation : 2016 IEEE Region 10 ConferenceUsage metrics
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