Groove fabrication on surface of soft gelatin gel utilizing micro-electrical discharge machining (Micro-EDM)

Takayuki Tamura; Ryotaro Akiyama; Ryu ichiro Tanaka; Hiroyuki Kawamoto; Shinjiro Umezu

doi:10.1016/j.jfoodeng.2020.109919

Groove fabrication on surface of soft gelatin gel utilizing micro-electrical discharge machining (Micro-EDM)

Takayuki Tamura, Ryotaro Akiyama, Ryu ichiro Tanaka, Hiroyuki Kawamoto, Shinjiro Umezu^*

^*Corresponding author for this work

School of Creative Science and Engineering

Research output: Contribution to journal › Article › peer-review

8 Citations (Scopus)

Abstract

This paper reports the utilization of micro-electrical discharge machining (EDM) to process gelatin gel, which is a soft food material. The influence of the applied voltage and selected electrodes on the processed shape was investigated. In addition, using safflower oil in the process can produce narrow grooves. The results showed that micro-EDM with safflower oil can produce micro-grooves (width equal to 2 μm), and alphabet characters can be engraved into gummy candy and jelly, which are foods containing gelatin. These findings are indicating a potentially powerful tool to produce impressive appearance by fabricating micro texture on gelatin foods.

Original language	English
Article number	109919
Journal	Journal of Food Engineering
Volume	277
DOIs	https://doi.org/10.1016/j.jfoodeng.2020.109919
Publication status	Published - 2020 Jul

Keywords

Gelatin gel
High voltage
Micro food texture
Micro-electrical discharge machining (Micro-EDM)

ASJC Scopus subject areas

Food Science

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10.1016/j.jfoodeng.2020.109919

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@article{3f42247e1fdf4fa68281890eaacee4f4,

title = "Groove fabrication on surface of soft gelatin gel utilizing micro-electrical discharge machining (Micro-EDM)",

abstract = "This paper reports the utilization of micro-electrical discharge machining (EDM) to process gelatin gel, which is a soft food material. The influence of the applied voltage and selected electrodes on the processed shape was investigated. In addition, using safflower oil in the process can produce narrow grooves. The results showed that micro-EDM with safflower oil can produce micro-grooves (width equal to 2 μm), and alphabet characters can be engraved into gummy candy and jelly, which are foods containing gelatin. These findings are indicating a potentially powerful tool to produce impressive appearance by fabricating micro texture on gelatin foods.",

keywords = "Gelatin gel, High voltage, Micro food texture, Micro-electrical discharge machining (Micro-EDM)",

author = "Takayuki Tamura and Ryotaro Akiyama and Tanaka, {Ryu ichiro} and Hiroyuki Kawamoto and Shinjiro Umezu",

note = "Funding Information: This work was supported by JSPS Kakenhi (grant numbers: 19H02117 , 16H04308 , and 18K18838 ), and the Okawa Foundation for Information and Telecommunications . Gelatin was provided by Nitta Gelatin Incorporated. Appendix A Funding Information: This work was supported by JSPS Kakenhi (grant numbers: 19H02117, 16H04308, and 18K18838), and the Okawa Foundation for Information and Telecommunications. Gelatin was provided by Nitta Gelatin Incorporated. Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd",

year = "2020",

month = jul,

doi = "10.1016/j.jfoodeng.2020.109919",

language = "English",

volume = "277",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier Limited",

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T1 - Groove fabrication on surface of soft gelatin gel utilizing micro-electrical discharge machining (Micro-EDM)

AU - Tamura, Takayuki

AU - Akiyama, Ryotaro

AU - Tanaka, Ryu ichiro

AU - Kawamoto, Hiroyuki

AU - Umezu, Shinjiro

N1 - Funding Information: This work was supported by JSPS Kakenhi (grant numbers: 19H02117 , 16H04308 , and 18K18838 ), and the Okawa Foundation for Information and Telecommunications . Gelatin was provided by Nitta Gelatin Incorporated. Appendix A Funding Information: This work was supported by JSPS Kakenhi (grant numbers: 19H02117, 16H04308, and 18K18838), and the Okawa Foundation for Information and Telecommunications. Gelatin was provided by Nitta Gelatin Incorporated. Publisher Copyright: © 2020 Elsevier Ltd

PY - 2020/7

Y1 - 2020/7

N2 - This paper reports the utilization of micro-electrical discharge machining (EDM) to process gelatin gel, which is a soft food material. The influence of the applied voltage and selected electrodes on the processed shape was investigated. In addition, using safflower oil in the process can produce narrow grooves. The results showed that micro-EDM with safflower oil can produce micro-grooves (width equal to 2 μm), and alphabet characters can be engraved into gummy candy and jelly, which are foods containing gelatin. These findings are indicating a potentially powerful tool to produce impressive appearance by fabricating micro texture on gelatin foods.

AB - This paper reports the utilization of micro-electrical discharge machining (EDM) to process gelatin gel, which is a soft food material. The influence of the applied voltage and selected electrodes on the processed shape was investigated. In addition, using safflower oil in the process can produce narrow grooves. The results showed that micro-EDM with safflower oil can produce micro-grooves (width equal to 2 μm), and alphabet characters can be engraved into gummy candy and jelly, which are foods containing gelatin. These findings are indicating a potentially powerful tool to produce impressive appearance by fabricating micro texture on gelatin foods.

KW - Gelatin gel

KW - High voltage

KW - Micro food texture

KW - Micro-electrical discharge machining (Micro-EDM)

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JO - Journal of Food Engineering

JF - Journal of Food Engineering

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Groove fabrication on surface of soft gelatin gel utilizing micro-electrical discharge machining (Micro-EDM)

Abstract

Keywords

ASJC Scopus subject areas

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