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3D Printing Vegemite and Marmite:
Redefining ‘Breadboards’
Charles Hamilton
University of Wollongong
Primary Supervisor: Prof. Marc in het Panhuis
E-mail: [email protected]
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Takeaways
- Rheological properties of materials are critical to different aspects of FLM
-These properties are (generally) highly tunable
- FLM and pre-existing commercially available food products can be used in unique
and creative ways – Food today can be more than just sustenance
- Attractive food presentations
- Edible electronics devices
- Scientific outreach & learning activities
Source: google search
& vegemite.com.au
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3D Food Printing
Additive manufacturing process where a material is deposited layer-by-layer onto
a substrate to produce a 3-dimensional object
Coined ‘Food Layered Manufacturing’
- Useful in addressing malnutrition, dysphagia, specialized dietary requirements,
and more
- Numerous printable materials
Sun et al 2015
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History of Vegemite
1922 – Dr. Cyril P Callister developed a food spread from brewer’s yeast for a
company soon be Kraft Foods
This ‘Pure Vegetable Extract’ marketed for its ‘delicious’ taste was not successful
initially (Marmite was already widely established in Australia)
Renamed ‘Vegemite’ during a competition and eventually gained popularity
Vegemite.com.au
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History of Vegemite
-Staple during WWII and recommended by doctors to patients in the early 40s
-Exponentially grew in popularity
-Iconic Australian breakfast spread,
full of Vitamin B and nutrients
Happy Little Vegemites Commercial
-22 million jars are sold every year
Vegemite.com.au
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Printers Used
Custom CNC based Printer
-Zaber Linear Actuators
(Piston Driven)
-Gcode written by user
BioBot
-Commercially Available Pneumatic
System
-Heated Jacket
-Meant for bioprinting
-Gcode from slicing software
Pneumatic v. piston driven system, each has their advantages
Biobots.io
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Printing at Different Viscosities
Viscosity changes with temperature
Greatly affects integrity of printed structure
How can we predict this rather than trial & error?
0 5 10 15 20 25 30 35 40 45
0
5
10
15
20
25
30
35
Vegemite
Marmite
Pa s
Temperature (C)
25°C
45°C
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Rheological Properties
Power Law Fluid
η = viscosity
γ = shear rate
K = consistency (viscosity at γ = 1)
n = power law index (non-newtownian nature)
Rabinowitsch-Mooney Equation
Q = volumetric flow rate
n = power law index
r = radius
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Rheological Properties
Yield Stress – How much pressure is
required to make the material flow like a
liquid
Analogous to pressure needed to squeeze
toothpaste out of a tube
How to avoid this
Bingham Model
σ = shear stress
σy = yield stress
η = viscosity
γ = shear rate
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Attractive Food Presentations
-Fun and festive, useful for celebratory events
-Can encourage children to eat a nutritious breakfast
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It’s Electric!
Vegemite and Marmite are inherently conductive
Can print edible circuits!
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Edible Electronics
Useful for GI tract monitoring, disease screening, and more
Material Conductivity
(mS/cm)
vegemite 20 ± 3
marmite 12.8 ± 0.5
Aeroplane jelly 154 ± 19
alginate/gelatin 194 ± 14
gellan
gum/gelatin204 ± 19
A. Keller et al 2016, MRS Proceedings
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Haptic Sensing
Gellan gum/ Gelatin
Electrodes
Gelatin
Dielectric
Pressure vs capacitance for five loading and
unloading cycles.Cyclic loading response of an edible pressure sensor.
-2
3
8
13
18
23
0
5
10
15
20
25
30
0 1 2 3 4 5
C -
C0
(pF
)
Cycles
Com
pressiv
estress (M
Pa)
0
5
10
15
20
25
30
0 5 10 15 20 25
Cap
acit
ance
(p
F)
Pressure kPa
Cycle 1
Cycle 2
Cycle 3
Cycle 4
Cycle 5
A. Keller et al Unpublished
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FLM for Outreach
Everyone can relate to food!!
Vegemite Demo at the 2015 UOW Big Ideas Festival
Electronics for Breakfast Youtube Video
Outlet for introducing scientific concepts to the public in a digestible manner
Encourages students into STEM fields
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AcknowledgementsSupervisors:
Prof. Marc in het Panhuis (Primary)
Prof. Gursel Alici
Prof. Geoff Spinks
ARC Centre of Excellence for Electromaterials Science
Intelligent Polymer Research Institute
UOW School of Chemistry & Soft Materials Group
Chris Richards & Dr. Holly Warren
Hamilton, C.A., et al., 3D printing Vegemite and Marmite: Redefining
“breadboards”, Journal of Food Engineering (2017),
http://dx.doi.org/10.1016/j.jfoodeng.2017.01.00830, 2017].
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Questions?