Researchers developed easy technique to upcycle okara utilizing 3D printing


Dec 16, 2021 (Nanowerk Information) Researchers from the Singapore College of Know-how and Design (SUTD) developed a way to carry out direct ink writing (DIW) 3D printing of okara—a soybean byproduct generated from the manufacturing of soy milk and bean curd—with out utilizing meals thickeners (ACS Meals Science and Know-how, “3D Printing of Okara Ink: The Impact of Particle Measurement on the Printability”). Regardless of the excessive quantity of dietary fibre and protein current, okara is normally discarded throughout the meals manufacturing course of. The researchers used 3D printing to repurpose in any other case discarded okara powders to create snacks with managed texture. 3D-printed models of okara DIW 3D-printed fashions of okara. Freeze-dried 3D-printed okara snacks with numerous infill ranges and sizes. (Picture: SUTD) 3D printing has been an rising expertise to create meals in numerous shapes designed utilizing computer systems. Throughout this course of, meals components (normally hydrocolloids and meals thickeners) are added to meals to allow 3D printing and preserve the printed constructions. Using components might, nonetheless, trigger unintended modifications within the texture and flavour of the unique meals. To beat this problem, the analysis staff from SUTD’s Smooth Fluidics Lab recognized the precise particle dimension and focus of okara that obtain desired meals ink properties to make sure 3D printability. Their measurements recommended that the particle sizes had been a vital variable to find out the rheological properties of the okara ink. Characterisations of the formulated okara ink had been carried out to analyse their rheological and textural properties. “Our demonstration highlights the upcycling of in any other case wasted meals to attain customised textural properties by way of 3D printing. We consider our present demonstrations pave the best way to grasp the total potential of 3D printing expertise towards improved meals design and sustainability,” defined Affiliate Professor Michinao Hashimoto, the principal investigator of the research from SUTD. “The enough use of such underutilised nutritious meals would promote meals provide sustainability and meals waste discount. We plan to develop extra inks formulated with different meals wastes to spice up sustainability, ” added lead writer and Ph.D. candidate from SUTD, Mr Lee Cheng Pau.


Leave a Reply

Your email address will not be published. Required fields are marked *