What You Need to Know
During extrusion the ink’s viscosity is reduced by shear‑thinning and heat, allowing it to flow through the nozzle. Upon deposition the ink rapidly cools or undergoes gelatinization, forming a solid network that bonds to the previous layer. The process relies on precise temperature control to prevent thermal degradation of proteins and starches while ensuring adequate viscosity for smooth flow.
The Science
Primary Reaction
gelatinization of starch and denaturation of proteins during extrusion and cooling