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3D Food Printing : = From Structure to Perception.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	3D Food Printing :/
其他題名:	From Structure to Perception.
作者:	Zhu, Sicong.
面頁冊數:	1 online resource (179 pages)
附註:	Source: Dissertations Abstracts International, Volume: 84-05, Section: B.
Contained By:	Dissertations Abstracts International84-05B.
標題:	Sugar. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=29877794click for full text (PQDT)
ISBN:	9798352982273

3D Food Printing : = From Structure to Perception.
Zhu, Sicong.

3D Food Printing :From Structure to Perception. - 1 online resource (179 pages)

Source: Dissertations Abstracts International, Volume: 84-05, Section: B.

Thesis (Ph.D.)--Wageningen University and Research, 2022.

Includes bibliographical references

3D printing is a technology that employs computer-aided designs to build objects on a platform through layer-by-layer deposition. In the past decades, 3D printing has been increasingly applied in a wide array of applications related to construction, art, education and medical services. 3D printing provides distinct advantages such as fast prototyping, the ability to make complex object shapes, and efficient production of customized items (Portanguen et al., 2019).The number of scientific studies investigating the principles and applications of 3D food printing is rapidly increasing. A total of 761 publications have been published about 3D food printing (Fig 1.1) during the past ten years from 2011 to 2021. The studies indicate that 3D food printing offers the opportunity to create foods with complex geometries, new textures and/or personalized nutritional profiles. Furthermore, 3D food printing has been suggested to contribute to a more sustainable production of food products as it allows for on-demand manufacturing leading to reduction of food waste in the chain (Portanguen et al., 2019; Sun et al., 2015). Very recently also a number of start-up companies popped up such as Revo Foods and Redefine Meat™ that successfully apply 3D printing for manufacturing of foods.Additive manufacturing (AM), commonly known as 3D printing, has been initially developed in the 1980s (Perrot & Amziane, 2017) for materials such as metals and plastic rather than food. According to ISO/ASTM52900-15, there are seven categories of AM processes including material extrusion, vat photopolymerization, material jetting, binder jetting, powder bed fusion, direct energy deposition and sheet lamination (Burstein, 2014). Among the various AM technologies, four of them (extrusion, material jetting, binder jetting, and powder bed fusion) are nowadays investigated for food materials. Depending on the consistency of the printed food material, different 3D food printing technologies are employed: inkjet printing (material jetting) for liquids, extrusion-based printing (material extrusion) for semi-solids, and powder bed printing (binder jetting and powder bed fusion) for powders. A schematic overview of the three categories of 3D food printing technologies is shown in Figure 1.2.Extrusion-based 3D printing is currently the most widely studied 3D food printing method. The method employs a syringe from which a food material is extruded to build up a food product layer-by-layer on a platform according to a computer-aided design.Food materials can be printed either at room or elevated temperatures. Room temperature printing is suitable for semi-solid pastes that are self-standing. For solid materials such as cheeses and chocolates, an elevated temperature is used to melt the materials to reduce extrusion forces. Once the melted material is deposited onto a platform, it should quickly solidify to hold its shape. Another way to solidify extruded materials is through chemical crosslinking. For example, calcium chloride solutions may be applied to quickly solidify food materials with alginate (Mallakpour et al., 2021).Current commercial food printers offer the possibility to print with single or multiple materials. Correspondingly, a printer has either one syringe (single nozzle) or several syringes (multi-nozzle) to allow food material deposition. In recent years, also coaxial nozzles have been developed to allow two food materials to be co-extruded during 3D food printing (Ko et al., 2021; Uribe-Wandurraga et al., 2020).

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2023

Mode of access: World Wide Web

ISBN: 9798352982273Subjects--Topical Terms:

3686910
Sugar.
Index Terms--Genre/Form:

542853
Electronic books.

3D Food Printing : = From Structure to Perception.
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