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Gewählte Master / Diploma Thesis:

Sebastian Milla (2019): UV-Licht induzierte Proteindenaturierung: Konzept und Anwendungsmöglichkeit für den Lebensmittel 3D Druck.
Master / Diploma Thesis - Institut für Verfahrens- und Energietechnik (IVET), BOKU-Universität für Bodenkultur, pp 71. UB BOKU obvsg

Data Source: ZID Abstracts
3D food printing is a modern implementation of classical additive manufacturing. Like an automated piping bag, the food, usually in pasty form, is applied an built up as an object. Additional processes such as baking or cooking sometimes have to be realized downstream. The development of a process for the combination of processing steps and thereby possible printing of complicated food matrices is a further step in the direction of customizable foods. Laser Light Food Polymerization (LLFP) is based on the principle that proteins, like chicken egg white representing a protein mixture, denature by means of UV radiation. The protein solution is applied to a building platform via a nozzle and simultaneously irradiated and denatured with a laser beam of wavelength 266 nm, during the printing process. At a rate of 0,06 mm/s and a fluence around 120 mJ/cm2, chicken egg white denatures properly by this method at protein layer thicknesses of about 0,1 mm. This concept can be implemented as 3D food printer with UV light reflecting mirrors and a z-axis moving construction platform. Legally, commercially available 3D food printing devices does not overlap with the novel food regulation, even though these kind of foods is populistically described as new or novel food. Depending on the raw material used e.g. insects (-protein) and algae this could in future become relevant. Electromagnetic waves like UV light is only vaguely addressed in legal texts and needs to be further investigated regarding the novel food regulation especially in terms of molecular changes of food. Therefore, LLFP as such is currently not clearly regulated.

Beurteilende(r): Pfeifer Christoph

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