Abstract
In this study, we analyze the effects of different pulverization methods on rice flour pastes for 3D printing. Rice flour pulverized using a jet mill (Djm) and a hammer mill with 1 mm (Hm1), 2 mm (Hm2), and 3 mm (Hm3) mesh screens were used to prepare a paste with 50–68 % water content. Optimal water contents for printing were 56–58 % (Hm1), 52–54 % (Hm2), 50–54 % (Hm3), and 58–64 % (Djm). Pastes with a yield stress < 18 Pa collapsed, whereas those > 2303 Pa could not be extruded. Texture analysis of rice dumplings showed significant variations due to particle size distribution, indicating that the pulverization method affects both printability and texture of printed foods.
