RT Journal Article
T1 3D printing in situ gelification of κ-carrageenan solutions: Effect of printing variables on the rheological response
A1 Diañez Amores, Isabel
A1 Gallegos Montes, Críspulo
A1 Brito de la Fuente, Edmundo
A1 Martinez García, Inmaculada
A1 Valencia Barragán, Concepción
A1 Sánchez Carrillo, María Carmen
A1 Díaz Blanco, Manuel Jesús
A1 Franco Gómez, José María
AB This work reports a successful 3D printing-based in situ temperature-induced gelification procedure of κ-carrageenan aqueous dispersions. 3D printer was modified to handle low viscosity fluid feeding and more efficiently distribute ambient air at room temperature causing forced convection to accelerate the cooling of the printed layer. Thus, obtained gel samples, containing 30 mg/g κ-carrageenan in water, showed self-sustaining capability and a rheological response comparable with a reference conventionally prepared gel. Moreover, the effect of main printing variables, such as temperature of the hotend, printing speed and layer height, on the linear viscoelastic response of the gels was analysed by application of the response surface methodology (RSM). In general, gel strength linearly increases by decreasing printing speed and layer height whereas not noticeable improvement in gel strength was achieved by applying hotend temperatures above 80–85 °C. Based on the results obtained from this analysis, an optimisation method is  proposed to minimise the temperature and time needed to 3D print a gel with pre-set rheological properties. Overall, this study demonstrates that it is possible togenerate in situ 3D printed gel materials with potential uses in food and pharmaco-nutrition, without the aid of reactive additives or initiators, and using a facile protocol.
PB Elsevier
SN 0268-005X
SN 1873-7137 (electrónico)
YR 2018
FD 2018-08
LK https://hdl.handle.net/10272/25281
UL https://hdl.handle.net/10272/25281
LA eng
NO Diañez, I., Gallegos, C., Brito-de la Fuente, E., Martínez, I., Valencia, C., Sánchez, M. C., Diaz, M. J., & Franco, J. M. (2019). 3D printing in situ gelification of κ-carrageenan solutions: Effect of printing variables on the rheological response. In Food Hydrocolloids (Vol. 87, pp. 321–330). Elsevier BV. https://doi.org/10.1016/j.foodhyd.2018.08.010
DS Repositorio Institucional de la Universidad de Huelva
RD 1 jun 2026