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

Research output: Contribution to journalArticle

1 Citation (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 languageEnglish
Article number109919
JournalJournal of Food Engineering
Volume277
DOIs
Publication statusPublished - 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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