Search results

In pursuit of affordable and nutrient-rich food alternatives, the symbiotic culture of bacteria and yeast (SCOBY) emerged as a selected food ink for 3D printing. The purpose of this paper is to harness SCOBY’s potential to create cost-effective and nourishing food options using the innovative technique of 3D printing.

This work presents a comparative analysis of the printability of SCOBY with blends of wheat flour, with a focus on the optimization of process variables such as printing composition, nozzle height, nozzle diameter, printing speed, extrusion motor speed and extrusion rate. Extensive research was carried out to explore the diverse physical, mechanical and rheological properties of food ink.

Among the ratios tested, SCOBY, with SCOBY:wheat flour ratio at 1:0.33 exhibited the highest precision and layer definition when 3D printed at 50 and 60 mm/s printing speeds, 180 rpm motor speed and 0.8 mm nozzle with a 0.005 cm³/s extrusion rate, with minimum alteration in colour.

Food layered manufacturing (FLM) is a novel concept that uses a specialized printer to fabricate edible objects by layering edible materials, such as chocolate, confectionaries and pureed fruits and vegetables. FLM is a disruptive technology that enables the creation of personalized and texture-tailored foods, incorporating desired nutritional values and food quality, using a variety of ingredients and additions. This research highlights the potential of SCOBY as a viable material for 3D food printing applications.

The utilisation of renewable energy sources for generating electricity and potable water is one of the most sustainable approaches in the current scenario. Therefore, the current research aims to design and develop a novel co-generation system to address the electricity and potable water needs of rural areas.

The cogeneration system mainly consists of a solar parabolic dish concentrator (SPDC) system with a concentrated photo-voltaic module at the receiver for electricity generation. It is further integrated with a low-temperature thermal desalination (LTTD) system for generating potable water. Also, a novel corn cob filtration system is introduced for the pre-treatment to reduce the salt content in seawater before circulating it into the receiver of the SPDC system. The designed novel co-generation system has been numerically and experimentally tested to analyse the performance at Karaikal, U.T. of Puducherry, India.

Because of the pre-treatment with a corn cob, the scale formation in the pipes of the SPDC system is significantly reduced, which enhances the efficiency of the system. It is observed that the conductivity, pH and TDS of seawater are reduced significantly after the pre-treatment by the corncob filtration system. Also, the integrated system is capable of generating 6–8 litres of potable water per day.

The integration of the corncob filtration system reduced the scaling formation compared to the general circulation of water in the hoses. Also, the integrated SPDC and LTTD systems are comparatively economical to generate higher yields of clean water than solar stills.