Tesis
Permanent URI for this communityhttps://hdl.handle.net/11285/345119
Colección de Tesis y Trabajos de grado (informe final del proyecto de investigación, tesina, u otro trabajo académico diferente a Tesis, sujeto a la revisión y aceptación de una comisión dictaminadora) presentados por alumnos para obtener un grado académico del Tecnológico de Monterrey.
Para enviar tu trabajo académico al RITEC, puedes consultar este Infográfico con los pasos generales para que tu tesis sea depositada en el RITEC.
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- 3D printed nutritious food: printability, rheology, and novel approaches towards modification of their structural properties(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2021-12-02) Maldonado Rosas, Rubén; Tejada Ortigoza, Viridiana Alejandra; puemcuervo/tolmquevedo; Morales de la Peña, Mariana; Campanella, Osvaldo H.; School of Engineering and Sciences; Campus Monterrey; Cuan Urquizo, EnriqueA study in extrusion-based 3D printing of nutritious food is presented in this dissertation. This study covers the design of a novel food-ink formulation, printability and rheology. Also, the mechanical analysis of post-processed printed products. Chapter 1 includes the motivation, problem statement and context of this study. It also includes the theoretical framework regarding 3D customized food and 3D food printing techniques’ basic principles. Chapter 2 includes the engineering parameters for extrusion of 3D printed food materials. Then Chapter 3 contains the Hypothesis, Objectives and Reserch Plan followed during this project. Manuscript 1 (Chapter 4) is entitled "3D printed nutritious food: printability, rheology, and novel approaches towards modification of their structural properties." Herein correlations among the printability of formulations and their rheological properties were established. This manuscript is planned to be published in the journal Additive Manufacturing. Chapter 5 presents the mechanical properties of the post-processed materials. The abstract and acceptance letter for an oral presentation accepted in the conference Congreso Iberoamericano de Ingeniería en Alimentos (CIBIA XIII) is presented in Chapter 6. Finally, it is included a disclosure regarding scientific material and an appendix section containing complementary information collected during data organization and analysis. This dissertation showed rheological properties describing promising applications for novel ingredients. Pregelatinized starch results on printing quality can be used to provide guidance for future Three-Dimensional Food Printing (3DFP) studies, especially for those where a hydrocolloid is used as an additive to improve printing behavior of the food-ink formulations.
- Chickpea-based 3D food printing high-protein formulation: rheology and printability(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-12-11) Rodríguez Fernández, César Ibrahym; Tejeda Ortigoza, Viridiana Alejandra; emimmayorquin; Gutiérrez Uribe, Janet Alejandra; Corradini, María G.; Caporizzi, Rosella; School of Engineering and Sciences; Campus MonterreyA study focused on the extrusion-based printability of extruded and non-extruded chickpea flours is presented in this thesis. This study covers the formulation of a chickpea based high-protein formulation intended for 3D food printing, assessing the effect of extrusion processing and omega-3-rich oil enrichment over the flours’ printability and rheological properties. Additionally, an open-source, printable standard method for any material’s image-based analysis is proposed and evaluated. Chapter 1 includes the motivation, problem statement, and context for this study. It also states the theoretical framework and state-of-the-art of plant-based printable formulations, 3D food printing techniques, and printability assessment methods. Chapter 2 deepens on the rheological concepts and functional parameters for a food ink to be printable. Chapter 3 details the hypothesis, objectives, and research plan followed through the development of the project. The short communication “Standard method proposal for 3D food prints picture-taking and dimensional accuracy deviation measurement” (Chapter 4) includes the development and usage of the image-capturing system proposed for replicable image-based analysis of the printing performance of any food ink. Chapter 5 consists of the manuscript “Chickpea-based 3D food printing high-protein formulation: rheology and printability”. Herein, the best formulation parameters for printing extruded and non-extruded chickpea flours are described, as well as detailing the effect of extrusion processing and omega-3 enrichment over the material’s functional properties. The abstract and acceptance letter for the oral presentation at IUFoST 2024 are included in Chapter 6. Finally, future work and conclusions are presented in Chapter 7. This thesis compiles the rheological properties of the chickpea flours used, as well as the successful printable profiles for their integration into more complex and nutritious formulations