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International Journal of Bioprinting Effect of ingredient flow speed

for the 0.8-mm nozzle, whereas the other nozzles (1.5 and displays the comparable mass of extruded MP food inks,
4.0 mm) were tapered throughout. The presence of the thin the amount of extruded MP food ink decreased slightly for
wall, indicated by the red circle in Figure 2B, suggests that the smaller nozzle (0.8 mm) at low-volume extrusion. This
lesser material would be extruded due to the restriction at deviation is much more pronounced in Figure 3C, whereby
the orifice. To prove this theory, dot extrusion at different the mass flow rate of the MP food ink varied significantly
volumes of 1–50 mL was extruded on a glass slide and for the different nozzles at low-volume extrusion. One
weighed. Experimental results for the different nozzles possible reason for this occurrence could be the high noise
reported that the time taken to extrude the set amount of factor which intensified the variations caused by the low
MP food ink is identical (Figure 3A). Although Figure 3B control parameters. Nonetheless, the mass flow rate of

Figure 2. Effect of nozzle geometry on food extrusion. (A) Comparison of different nozzle diameters (0.8, 1.5, and 4.0 mm) at different perspectives using a
digital microscope. Flat thin walls at the exit are indicated by the red circles. Scale bar: 1 mm. (B) Cross-sectional view of the internal geometry for different
nozzle diameters (0.8, 1.5, and 4.0 mm) where the flat thin walls at the exit are indicated by the red circle.

Volume 10 Issue 5 (2024) 221 doi: 10.36922/ijb.2787