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TEXTURE

- This research aimed to investigate how the different structure designs would influence the rheological and psycho-rheological properties of a 3D printed shortbread cookie. This study consisted of two parts: mechanical analysis conducted through compression tests and mouthfeel analysis conducted through sensory panel study.

This research project investigated the impact of 3D-printed structures on the texture and the product experience.  

Currently, the main way to change the rheological properties of the food product is by adjusting the recipe. However, there is little research done on changing the texture of a product by manipulating its internal structure.  
 

I have created various designs of parametric structures, which in combination with different post-processing methods, impacted the textural attributes of the snack bar such as solidness, hardness, and crumbliness. To establish the textural difference between a variety of 3D printed bars, the rheological and the psycho-rheological properties were compared. This research was conducted as a part of a bigger project for the Dutch Ministry of Defense. The long-term aim is to enable soldiers to personalize their bars based on taste, texture preference and nutritional needs. The conducted research has contributed to the main project by investigating the possibilities of personalizing the texture preferences.

This project was conducted as an internship at Nederlandse Organisatie voor Toegepast Natuurwetenschappelijk Onderzoek (TNO)  English: Netherlands Organisation for Applied Scientific Research

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