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<p>Predicting printability of filaments during 3D printing is crucial for assessing printing of complicated food structures. Printability, which is related to the smooth and consistent flow of the printing materials, directly impacts the quality, structural integrity, and accuracy of the printed food products. This study investigated the printability of mixtures of soy protein isolate (SPI), wheat gluten (WG) and epigallocatechin-3-gallate (EGCG) line filaments by varying concentrations of epigallocatechin (EGCG) and key printing parameters, including nozzle diameter, nozzle height-to-nozzle diameter (<i>H</i>/<i>D</i>) ratio, and nozzle speed. A mathematical model was developed to assess the relevance of the parameters and to predict printability of the filaments based on acceptance or non-acceptance of the printed filament. The binary logistic regression model was applied. A data set comprising 72 unique combinations of material concentrations (EGCG concentrations of 0%, 0.25%, 0.5%, and 1%); nozzle diameters (1.5 and 4&#xa0;mm); nozzle height-to-diameter ratios (0.85, 1, and 1.25) and nozzle speeds (50, 58, 65, 228, 235 and 245&#xa0;mm/s) were used in the study. Image analysis techniques were deployed to quantify dimensions (line width, line thickness, and cross-sectional area) of the printed filaments. The results showed that EGCG concentration was crucial in determining printability of the filaments. Adjusting EGCG concentration and fine-tuning printing <i>H</i>/<i>D</i> ratio settings can optimize printability, enhancing the quality and customization of printed food products. This data-driven approach reduces trial-and-error and enables efficient production of 3D printed SPI–WG–EGCG products.</p>

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Predicting filament printability of soy protein isolate–wheat gluten–epigallocatechin gallate complexes

  • 期刊论文

  • 发表日期：

    2025年8月6日

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  • Shivani Mittal,
  • Idaresit Ekaette,
  • Michael Ngadi

摘要

Predicting printability of filaments during 3D printing is crucial for assessing printing of complicated food structures. Printability, which is related to the smooth and consistent flow of the printing materials, directly impacts the quality, structural integrity, and accuracy of the printed food products. This study investigated the printability of mixtures of soy protein isolate (SPI), wheat gluten (WG) and epigallocatechin-3-gallate (EGCG) line filaments by varying concentrations of epigallocatechin (EGCG) and key printing parameters, including nozzle diameter, nozzle height-to-nozzle diameter (H/D) ratio, and nozzle speed. A mathematical model was developed to assess the relevance of the parameters and to predict printability of the filaments based on acceptance or non-acceptance of the printed filament. The binary logistic regression model was applied. A data set comprising 72 unique combinations of material concentrations (EGCG concentrations of 0%, 0.25%, 0.5%, and 1%); nozzle diameters (1.5 and 4 mm); nozzle height-to-diameter ratios (0.85, 1, and 1.25) and nozzle speeds (50, 58, 65, 228, 235 and 245 mm/s) were used in the study. Image analysis techniques were deployed to quantify dimensions (line width, line thickness, and cross-sectional area) of the printed filaments. The results showed that EGCG concentration was crucial in determining printability of the filaments. Adjusting EGCG concentration and fine-tuning printing H/D ratio settings can optimize printability, enhancing the quality and customization of printed food products. This data-driven approach reduces trial-and-error and enables efficient production of 3D printed SPI–WG–EGCG products.