Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate.

Food additives can be used to enhance processability and/or nutritional properties of food. In this study, two type of additives, magnesium stearate (Mg-ST) powder (as a processing aid) and plant sterol (PS) powder (as a processing and nutritional aids) were added into grated chocolate in order to enhance its flowability during auger type extrusion-based 3D printing. The thermal and rheology data showed that the melting peak of chocolate with additives ranged from 31.

Synthesis, characterization and activity of an immobilized photocatalyst: natural porous diatomite supported titania nanoparticles.

Diatomite, a porous non-metal mineral, was used as support to prepare TiO2/diatomite composites by a modified sol-gel method. The as-prepared composites were calcined at temperatures ranging from 450 to 950 °C. The characterization tests included X-ray powder diffraction (XRD), scanning electron microscopy (SEM) with an energy-dispersive X-ray spectrometer (EDS), high-resolution transmission electron microscopy (HRTEM), X-ray photoelectron spectroscopy (XPS), and nitrogen adsorption/desorption measurements.