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Study on the 3D printing performance of kudzu root-carrot inks

Geyang Men | -

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Study on the 3D printing performance of kudzu root-carrot inks

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Collection	RMUTK Research Repository (RMUTK IR) วารสารวิชาการ — e-Journal Articles
ID RMUTK Digital	RMUTK000179
Title	Study on the 3D printing performance of kudzu root-carrot inks
Alternative title	Study on the 3D printing performance of kudzu root-carrot inks
Authors	Geyang Men (Faculty of Engineering, Rajamangala University of Technology Krungthep) ผู้แต่งหลัก Xiangqin Li (School of Intelligent Engineering, Shaoguan University, China) ผศ.ดร.เลิศลักษณ์ แก้ววิมล Corresponding
Faculty	คณะวิศวกรรมศาสตร์
Journal Title	CyTA - Journal of Food
ISSN	1947-6337 (Print) / 1947-6345 (Online)
Volume / Issue / Pages	Vol.24 \| No.1 \| pp.2654998
Published	2026-04-23
Year	2569
Level	ระดับนานาชาติ (SCOPUS)
DOI	10.1080/19476337.2026.2654998
Abstract	-
Abstract (EN)	This study investigated the 3D printing characteristics of inks prepared using different ratios of kudzu root (Pueraria montana var. lobata (Willd.)) and carrot (Daucus carota L. subsp. sativus), combined with soybean protein isolate (SPI) and xanthan gum (XG). The results showed that inks without carrot exhibited excessive flowability, resulting in finished products that could not be formed, while inks without kudzu root produced intermittent extruded lines with poor precision. Inks with kudzu root and carrot ratios of 3:1 and 1:1 formed a uniform micro-network structure, exhibiting appropriate hardness, springiness, gumminess, viscosity, and modulus. They extruded smoothly, with finished product dimensions deviating by less than 2% from the model, demonstrating high precision. After 72 hours of storage, the deviation is less than 6%, demonstrating good stability. Therefore, optimal formulation ensures ink printability and model compatibility, laying groundwork for functional food development.
Keywords (TH)	-
Keywords (EN)	Kudzu root-carrot different ratios 3D printing performance rheological properties
Access Level	Open Access (เปิดสาธารณะ)

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https://doi.org/10.1080/19476337.2026.2654998

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