Kouzani, Abbas Z., Adams, Scott, Oliver, Russell, Nguwi, Yok Yen, Hemsley, Bronwyn, and Balandin, Susan (2016) 3D printing of a pavlova. In: Proceedings of TENCON 2016: 2016 international IEEE region 10 conference. pp. 2283-2287. From: TENCON 2016: 2016 international IEEE region 10 conference, 22-25 November 2016, Singapore.

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Abstract

3D food printing is emerging as a high-resolution computer-aided-design and additive-manufacturing approach for producing food products. The benefits offered by 3D food printing include custom design and production of visually appealing foods, making of foods for people with special needs (e.g., people with swallowing difficulties), reduction in design and fabrication time and cost, and decrease in dependency on skilled personnel. This paper presents three-dimensional (3D) printing of a pavlova with chocolate garnish. Since the pavlova mixture mainly consists of eggwhite foam, its 3D printing is a challenging exercise. The materials and equipment used to 3D print the pavlova and the chocolate garnish are described. The preparation of meringue, design of pavlova, printing of pavlova, baking of pavlova, design of chocolate garnish, printing of chocolate garnish, and assembly of the pavlova are explained. The obtained results are presented and discussed, and the new opportunities that 3D food printing can offer are highlighted.

Item ID:	46488
Item Type:	Conference Item (Research - E1)
ISBN:	978-1-5090-2597-8
Keywords:	additive manufacturing; 3D printing; food printing; pavlova printing; chocolate printing
Related URLs:	Organisation
Date Deposited:	28 Nov 2016 00:35
FoR Codes:	30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES > 3006 Food sciences > 300607 Food technology @ 100%
SEO Codes:	89 INFORMATION AND COMMUNICATION SERVICES > 8902 Computer Software and Services > 890299 Computer Software and Services not elsewhere classified @ 100%
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