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KMITL Expo 2026
Internal
Structure
Design
for
Improving
Texture
and
Increasing
Cooking
Rate
of
3D
Printed
Plant-
Based
Meat
คณะอุตสาหกรรมอาหาร
AI GeneratedAI Translated
Internal Structure Design for Improving Texture and Increasing Cooking Rate of 3D Printed Plant- Based Meat

Innovation Owner

WS

ผศ.ดร. Winatta Sakdasri

Advisor

Details

An innovation in plant-based meat that cooks 40% faster with customizable texture through geometric design, reducing the need for additives.

An innovation that applies 3D printing technology to create "heat-conducting channels" and "mechanical springs" within the product. This design solves the problem of slow cooking and precisely controls gumminess, while reducing the need for additives.

Objective

The project aims to reduce cooking time by 40% and minimize texture additives by utilizing structural mechanics to improve thermal efficiency and moisture retention.

  1. Reduce cooking time by 40% (High Thermal Efficiency): Porous structures increase heat transfer rates.
  2. Reduce texture additives: Utilize structural mechanics to replace chemical additives.
  3. Moisture Retention: Reduce water loss during the heating process, maintaining over 50% more juiciness in the product.
  4. Texture Engineering: Increase gumminess by two-fold through macrostructure design.

INNOVATION VOTING

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