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Project
Towards high-quality 3D-printed chocolates
The aim is to provide a fundamental understanding of extrusion-based additive manufacturing of chocolate in the perspective of the multicomponent material concept. Thanks to a generic research methodology, covering common challenges on rheology and solidification, the 3D product quality of a wide pallet of chocolate will be realized.
Date:1 Feb 2023 → 31 May 2023
Keywords:solidification, Chocolate, rheology, 3D printing
Disciplines:Food technology