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Optimizing particle size for kudzu root-carrot-based inks: enhancing rheology, texture, and printability in 3D food printing

Geyang Men | -

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Optimizing particle size for kudzu root-carrot-based inks: enhancing rheology, texture, and printability in 3D food printing

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Collection	RMUTK Research Repository (RMUTK IR) วารสารวิชาการ — e-Journal Articles
ID RMUTK Digital	RMUTK000178
Title	Optimizing particle size for kudzu root-carrot-based inks: enhancing rheology, texture, and printability in 3D food printing
Alternative title	Optimizing particle size for kudzu root-carrot-based inks: enhancing rheology, texture, and printability in 3D food printing
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	Cogent Food & Agriculture
ISSN	2331-1932
Volume / Issue / Pages	Vol.12 \| No.1 \| pp.2611586
Published	2026-01-05
Year	2569
Level	ระดับนานาชาติ (SCOPUS)
DOI	10.1080/23311932.2025.2611586
Abstract	-
Abstract (EN)	This study investigates the effects of particle-size on the 3D-printing characteristics of mixed inks formulated from freeze-dried kudzu root (Pueraria montana var. lobata (Willd.)), and carrot (Daucus carota L. subsp. sativus) powders, supplemented with soybean protein isolate and xanthan gum. The findings reveal that variations in particle size noticeably influence the ink microstructure, texture, and rheological properties. At kudzu root and carrot powder particle sizes ≤0.3 mm and ≤0.2 mm, respectively, ink hardness, viscosity, and storage modulus decrease, extrusion improves, but print precision and stability decline. Reducing the particle size improved printing accuracy but also increased the difficulty of extrusion. Inks with particle sizes ≤0.075 mm and ≤0.053 mm displayed intermittent extrusion and line breakage during printing, resulting in reduced precision. Among the formulations tested, the ink with a particle size ≤ 0.15 mm formed a stable, dense microstructure, yielding smooth lines and precisely defined surfaces on printed models such as pyramids, cubes, and caps. Pyramid models printed with ink using particle size ≤0.15 mm were measured using a ruler and SolidWorks software, showing precision levels of 98.85% and 99.53%, respectively. Furthermore, these printed models exhibited excellent stability over a 72 h period, maintaining dimensional accuracy with stability values of 98.12% and 98.01%.
Keywords (TH)	-
Keywords (EN)	Kudzu root-carrot mixed ink 3D food printing rheology texture printability particle size optimization
Access Level	Open Access (เปิดสาธารณะ)

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https://doi.org/10.1080/23311932.2025.2611586

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