Fundamentals of 3D Food Printing and Applications

 
 
Elsevier (Verlag)
  • 1. Auflage
  • |
  • erschienen am 16. November 2018
  • |
  • 406 Seiten
 
E-Book | PDF mit Adobe DRM | Systemvoraussetzungen
978-0-12-814565-4 (ISBN)
 

Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nutritional content required by specific diets. This book discusses 3D food printing technologies and their working mechanisms within a broad spectrum of application areas, including, but not limited to, the development of soft foods and confectionary designs. It provides a unique and contemporary guide to help correlate supply materials (edible inks) and the technologies (e.g., extrusion and laser based) used during the construction of computer-aided 3D shapes.

Users will find a great reference that will help food engineers and research leaders in food science understand the characteristics of 3D food printing technologies and edible inks.

  • Details existing 3D food printing techniques, with an in-depth discussion on the mechanisms of formation of self-supporting layers
  • Includes the effects of flow behaviour and viscoelastic properties of printing materials
  • Presents strategies to enhance printability, such as the incorporation of hydrocolloids and lubricant enhancers
  • 3D printing features of a range of food materials, including cereal based, insect enriched, fruits and vegetables, chocolate and dairy ingredients
  • Business development for chocolate printing and the prospects of 3D food printing at home for domestic applications
  • Prosumer-driven 3D food printing
  • Safety and labelling of 3D printed food
  • Englisch
  • San Diego
  • |
  • USA
  • 8,77 MB
978-0-12-814565-4 (9780128145654)
weitere Ausgaben werden ermittelt
  • Front Cover
  • Fundamentals of 3D Food Printing and Applications
  • Fundamentals of 3D Food Printing and Applications
  • Copyright
  • Contents
  • List of Contributors
  • Preface
  • 1 - An Introduction to the Principles of 3D Food Printing
  • 1.1 INTRODUCTION
  • 1.2 3D PRINTING TECHNIQUES
  • 1.2.1 Inkjet Printing
  • 1.2.1.1 Applicability of Inkjet Printing
  • 1.2.2 Extrusion-Based 3D Printing
  • 1.2.2.1 Melting Extrusion
  • 1.2.2.2 Gel-Forming Extrusion
  • 1.2.3 Assessment of Printing Quality
  • 1.2.3.1 Shape Fidelity
  • 1.2.3.2 Mechanical Properties of the 3D Printed Construct
  • 1.3 HEATING MODE: POWDER LAYER BINDING
  • 1.4 SUMMARY AND FUTURE DIRECTIONS
  • REFERENCES
  • 2 - 3D Food Printing Technologies and Factors Affecting Printing Precision
  • 2.1 INTRODUCTION
  • 2.2 3D FOOD PRINTING TECHNOLOGIES AND FACTORS AFFECTING PRINTING PRECISION
  • 2.2.1 Extrusion-Based Printing
  • 2.2.1.1 Melting Extrusion-Based Printing
  • 2.2.1.1.1 Mechanism of Formation of Self-Supporting Layers
  • 2.2.1.1.2 Effect of Printing Parameters on Printing Behaviour
  • 2.2.1.1.3 Implications of Materials' Thermal Properties on Melting Extrusion-Based Printing
  • 2.2.1.1.4 Application of Melting Extrusion-Based Printing in Food Creation
  • 2.2.1.2 Soft Materials Extrusion-Based Printing
  • 2.2.1.2.1 Mechanism of Formation of Self-Supporting Layers
  • 2.2.1.2.2 Effect of Printing Parameters on Printing Behaviour
  • 2.2.1.2.3 Effect of Materials' Properties of Soft Materials on Printing Behaviour
  • 2.2.1.3 Pre- and Posttreatment Methods
  • 2.2.1.4 Application of Soft Materials Extrusion-Based Printing in Food Creation
  • 2.2.2 Selective Laser Sintering
  • 2.2.2.1 Effect of Printing Parameters on Printing Behaviour
  • 2.2.2.2 Implications of Materials' Properties on Laser-Based Printing
  • 2.2.2.3 Application of Laser-Based Printing in Food Creation
  • 2.2.3 Binder Jetting
  • 2.2.3.1 Effect of Printing Parameters on Printing Behaviour
  • 2.2.3.2 Implications of Materials' Properties on Binder Jetting
  • 2.2.3.3 Application of Binder Jetting in Food Creation
  • 2.2.4 Inkjet Printing
  • 2.2.4.1 Effect of Printing Parameters on Printing Behaviour
  • 2.2.4.2 Implications of Materials' Properties on Binder Jetting
  • 2.2.4.3 Application of Inkjet Printing Food Creation
  • 2.3 SUMMARY AND FUTURE DIRECTIONS
  • REFERENCES
  • 3 - Critical Variables in 3D Food Printing
  • 3.1 3D PRINTING TECHNOLOGY APPLIED TO THE FOOD SECTOR
  • 3.2 STRUCTURAL CONFIGURATION OF 3D PRINTERS
  • 3.2.1 Stepper Motors Drive the Movements of a 3D Printer in Four Axes: Basic Features and Their Effects
  • 3.3 COMPUTER-AIDED DESIGN SYSTEMS TO CREATE 3D VIRTUAL MODELS OF FOOD
  • 3.4 PROCESS PLANNING OF 3D FOOD PRINTING
  • 3.4.1 Basic Principles of the Slicing Software to Prepare 3D Food Printing
  • 3.4.2 Printing Variables and Their Effects on the Quality of 3D Edible Objects
  • 3.5 THE FIRMWARE OF THE 3D PRINTER: BASIC PRINCIPLES AND SETTINGS THAT AFFECT THE PRINTING QUALITY
  • 3.6 G-CODE: THE LANGUAGE TO DRIVE PRINTERS AND TO OPTIMISE PRINTING QUALITY
  • 3.7 CONCLUSIONS
  • REFERENCES
  • 4 - Cereal-Based and Insect-Enriched Printable Food: From Formulation to Postprocessing Treatments. Status and Pers ...
  • 4.1 INTRODUCTION
  • 4.2 3D PRINTING TECHNOLOGIES FOR CEREAL-BASED FORMULATIONS
  • 4.3 FACTORS AFFECTING THE PRINTABILITY OF A DOUGH
  • 4.3.1 Effect of Ingredients and Nutritional Compounds in the 3D Printing Process
  • 4.3.2 The Use of Binding Agents to Improve the Printability of Dough
  • 4.4 POSTPROCESSING TECHNOLOGIES
  • 4.5 TEXTURAL PROPERTIES OF 3D-PRINTED CEREAL-BASED PRODUCTS
  • 4.6 PRINTING VARIABLES AFFECTING THE QUALITY OF CEREAL-BASED PRODUCTS
  • 4.7 INNOVATIVE FOOD FORMULATIONS IN 3D PRINTING: THE CASE OF CEREAL-BASED PRODUCTS ENRICHED WITH EDIBLE INSECTS
  • 4.7.1 Nutritional Properties of Edible Insects
  • 4.7.2 Current Research in 3D Printing for Obtaining Insect-Enriched Products
  • 4.8 CONCLUSIONS
  • REFERENCES
  • 5 - 3D Printed Food From Fruits and Vegetables
  • 5.1 INTRODUCTION
  • 5.2 POTENTIAL APPLICATION OF 3D PRINTING TECHNOLOGY FOR VEGETABLE-BASED PRODUCTS
  • 5.2.1 Potential Nutritional and Healthy Properties of 3D Printed Fruit and Vegetables Used for 3D Printing
  • 5.3 PROCESSING STEPS FOR FRUIT AND VEGETABLE PRINTING
  • 5.3.1 Selection of Raw Fruits and Vegetables and Designing of Personalised Food Formulas
  • 5.3.2 Processing Steps for Preparing Fruits and Vegetables for 3D Printing
  • 5.4 SETTINGS OF CONDITIONS FOR FRUIT AND VEGETABLE 3D PRINTING
  • 5.5 METHODS TO IMPROVE THE SHELF-LIFE OF VEGETABLE 3D PRINTED FOODS
  • 5.6 THE USE OF FRUIT AND VEGETABLE WASTE FOR 3D FOOD PRINTING AS FUTURE PERSPECTIVES
  • 5.7 CONCLUSION
  • REFERENCES
  • FURTHER READING
  • 6 - 3D Printing Chocolate: Properties of Formulations for Extrusion, Sintering, Binding and Ink Jetting
  • 6.1 INTRODUCTION
  • 6.2 PROPERTIES OF CHOCOLATE
  • 6.2.1 Chocolate Structure
  • 6.2.2 Chocolate Rheology
  • 6.3 CHOCOLATE FORMULATIONS
  • 6.3.1 Common Chocolate Products
  • 6.3.1.1 Moulding
  • 6.3.1.2 Enrobing
  • 6.3.1.3 Panning
  • 6.3.1.4 One Shot
  • 6.3.2 Specialty Chocolate Products
  • 6.3.2.1 Ice Cream Chocolate
  • 6.3.2.2 Heat Resistance
  • 6.4 3D PRINTING PLATFORM
  • 6.5 3D PRINTING CHOCOLATE: EXTRUSION
  • 6.5.1 Process Optimisation
  • 6.6 3D PRINTING CHOCOLATE: SINTERING AND BINDING
  • 6.7 3D PRINTING CHOCOLATE: INKJET
  • 6.8 FUTURE TRENDS
  • REFERENCES
  • 7 - Potential Applications of Dairy Products, Ingredients and Formulations in 3D Printing
  • 7.1 INTRODUCTION
  • 7.2 OVERVIEW OF RELEVANT 3D PRINTING TECHNOLOGIES
  • 7.3 STRUCTURE-FORMING MECHANISMS INVOLVING MILK COMPONENTS
  • 7.3.1 Milk Proteins
  • 7.3.2 Milk Fat
  • 7.3.3 Lactose
  • 7.4 STUDIES OF PRINTABLE DAIRY STRUCTURES
  • 7.5 ANALYTICAL TOOLS FOR 3D-PRINTED DAIRY APPLICATIONS
  • 7.6 CASE STUDY: 3D PRINTING OF PROCESSED CHEESE
  • 7.7 RESEARCH NEEDS, CHALLENGES AND OPPORTUNITIES
  • 7.7.1 Safety and Acceptance
  • 7.7.2 Research Challenges
  • 7.7.3 Industrial Advantages and Disadvantages
  • REFERENCES
  • FURTHER READING
  • 8 - Material, Process and Business Development for 3D Chocolate Printing
  • 8.1 INTRODUCTION
  • 8.2 COMMERCIAL FEASIBILITY STUDY
  • 8.2.1 Chocolate Background
  • 8.2.2 Chocolate Status Quo
  • 8.2.3 Research on the 3D Chocolate Printing Business Model
  • 8.2.3.1 Food Supply Chain Business Model
  • 8.2.3.2 Traditional Chocolate Production and Management Model
  • 8.2.3.3 Manufacturer-Led and Retailer-Led Chocolate Production Model
  • 8.2.3.4 Conclusion on Computational Simulation of Business Model
  • 8.3 DEVELOPMENT OF CHOCOLATE 3D PRINTING TECHNOLOGY
  • 8.3.1 Chocolate Features
  • 8.3.1.1 The State and Texture of Chocolate
  • 8.3.1.2 Chocolate Viscosity and Flow Properties
  • 8.3.1.3 Chocolate Crystallisation and Tempering
  • 8.3.2 Chocolate Additive Layer Manufacturing
  • 8.3.3 Experimental
  • 8.3.4 Results and Discussion
  • 8.3.4.1 Rheological Behaviour of Chocolate
  • 8.3.4.2 Optimisation of Nozzle Height
  • 8.3.4.3 Optimisation of Nozzle Aperture Size
  • 8.3.4.4 Optimisation of the Extrusion Rate and Nozzle Moving Speed
  • 8.3.4.5 Extrusion Optimisation for Multilayer Components
  • 8.3.5 Conclusions
  • 8.4 OPTIMISATION OF CHOCOLATE 3D PRINTING TECHNOLOGY
  • 8.4.1 Adaptive Extrusion Layer Thickness Optimisation Based on Area Change Rate
  • 8.4.1.1 Extruded Layer Thickness Optimisation Calculation
  • 8.4.1.2 Extruded Layer Thickness Optimisation Experiment
  • 8.4.1.3 Compression Layer Thickness Optimisation Data Comparison
  • 8.4.2 Layer Scanning Speed Optimisation Based on Perimeter Change Rate
  • 8.4.2.1 Speed Optimisation Calculation
  • 8.4.2.2 Speed Optimisation Experiment
  • 8.4.2.3 Scan Speed Optimisation Data Comparison
  • 8.4.3 Conclusions
  • 8.5 EXTENSION OF CHOCOLATE 3D PRINTING APPLICATION TECHNOLOGY
  • 8.5.1 Healthcare Products and Chocolate 3D Printing
  • 8.5.1.1 Healthcare Products and Chocolate Medical Value
  • 8.5.1.2 The Combination of Chocolate and Health Products
  • 8.5.2 Feasibility Experiment of Adding Healthcare Products
  • 8.5.2.1 The Addition of Vitamin C
  • 8.5.2.1.1 The Experiment of Addition of Vitamin C
  • 8.5.2.1.2 The Results Analysis of Addition of Vitamin C
  • 8.5.2.2 Lutein Addition
  • 8.5.2.2.1 Lutein Addition Experiment
  • 8.5.2.2.2 Analysis of Lutein Test Results
  • 8.5.2.3 The Addition of Cranberry Extract
  • 8.5.2.3.1 Cranberry Addition Experiment
  • 8.5.2.3.2 Analysis of Cranberry Addition Experiment Result
  • 8.5.2.4 Verification of Collapse
  • 8.5.2.4.1 Formula 1
  • 8.5.2.4.2 Formula 2
  • 8.5.2.4.3 Formula 3
  • 8.5.2.4.4 Conclusion
  • 8.5.2.5 The Addition of Methyl Cellulose
  • 8.5.2.5.1 Methyl Cellulose
  • 8.5.2.5.2 Methyl Cellulose Addition Experiment
  • 8.5.2.5.3 Conclusions
  • 8.6 SUMMARY AND OUTLOOK
  • REFERENCES
  • FURTHER READING
  • 9 - Creation of Food Structures Through Binder Jetting
  • 9.1 INTRODUCTION TO BINDER JETTING
  • 9.2 POWDER CHARACTERISTICS AND INTERLAYER COHESION
  • 9.3 POWDER BINDING MECHANISMS
  • 9.4 SUGGESTED ANALYSIS
  • 9.5 FORMULATING A FUNCTIONAL PRINTING INK
  • 9.5.1 Ink Jetting Theory
  • 9.5.2 Viscosity Considerations for Ink Jetting
  • 9.5.3 The Effects of Additives to Enhance Viscosity
  • 9.5.4 Surface Tension and Density
  • 9.6 CONTROLS AND CONSIDERATIONS DURING AND POSTPRINTING
  • 9.6.1 Printer Settings
  • 9.6.1.1 Powder Deposition
  • 9.6.1.2 Material Jetting
  • 9.6.2 Combining Powder and Ink During Print
  • 9.7 POSTPROCESSING
  • 9.8 APPLICATION AND OUTLOOK FOR FOOD MATERIALS
  • REFERENCES
  • 10 - 3D Food Printing Technology at Home, Domestic Application
  • 10.1 GLOBAL SCOPE
  • 10.2 3D FOOD PRINTING TECHNOLOGY
  • 10.2.1 How Does 3D Food Printing Work?
  • 10.2.2 3D Food Printers
  • 10.2.2.1 Hobbyist
  • 10.2.2.2 Industrial Purposes
  • 10.2.2.3 Specialty Stores
  • 10.2.2.4 Research and Education
  • 10.2.2.5 Educational Use
  • 10.2.2.6 Medical Care and Nursing
  • 10.2.2.7 Domestic Purpose
  • 10.2.2.8 Collectivities
  • 10.2.2.9 Permanent and Pop-Up Restaurants
  • 10.2.2.10 Space Missions
  • 10.3 FOOD PREPARATIONS FOR EXTRUDER-BASED 3D FOOD PRINTING
  • 10.3.1 Food Preparation Examples Related to Print Purpose
  • 10.3.2 Rheological Limitations and Technical Considerations
  • 10.3.3 3D Printer Device-Related Technical Considerations
  • 10.4 3D FOOD PRINTING AT HOME
  • 10.4.1 A 3D Food Printer Conceived as a 'Mini Food Factory'
  • 10.4.2 Versatility: Everyday Cooking and Fine Cuisine, at Home and Hospitality
  • 10.4.3 Traditional Recipes and Adapted Formulations
  • 10.4.4 Reduce, Reuse, Recycle. Environment Friendly and a Potential Contributor to Circular Economy
  • 10.4.5 Domestic Applications with Dietetic Purposes
  • 10.4.5.1 Personalised Nutrition
  • 10.4.5.2 Nutritional Management through 3DFP
  • 10.4.5.3 Vegetarian and Vegan
  • 10.4.5.4 Allergies and Intolerances
  • 10.4.5.5 Toddlers and Children
  • 10.4.5.6 Elders and Clinical Nutrition
  • 10.5 LIMITATIONS, GENERAL CONSIDERATIONS AND CONCLUSIONS
  • REFERENCES
  • 11 - Prosumer-Driven 3D Food Printing: Role of Digital Platforms in Future 3D Food Printing Systems
  • 11.1 INTRODUCTION
  • 11.2 WHAT IS PROSUMPTION?
  • 11.3 EVOLUTION OF PROSUMPTION
  • 11.4 CURRENT STATE OF 3D FOOD PRINTING
  • 11.4.1 Market Segmentation
  • 11.4.2 3D Food Printing Ecosystem and Associated Value Chains
  • 11.4.3 Ingredient Portfolio
  • 11.4.4 Machine Concepts
  • 11.5 FOOD PROSUMPTION WITH 3D FOOD PRINTING
  • 11.5.1 Change Drivers
  • 11.5.2 Future of Food
  • 11.5.3 Digital Platform for 3D Food Printing
  • 11.5.4 Futuristic Application Areas
  • 11.5.5 Example Use Cases
  • 11.5.6 The Impact
  • 11.6 CONCLUSIONS
  • REFERENCES
  • 12 - Safety and Labelling of 3D Printed Food
  • 12.1 INTRODUCTION
  • 12.2 3D PRINTED FOOD'S POSSIBILITIES AND IMPLICATIONS
  • 12.2.1 3D Printed Food's Endless Possibilities
  • 12.2.2 Implications of 3D Printed Food
  • 12.2.2.1 Solving the Food Scarcity Problem
  • 12.2.2.2 Eliminating Malnutrition
  • 12.2.2.3 Reducing Climate Change
  • 12.2.2.4 Eliminating No-Longer-Necessary Businesses
  • 12.2.2.5 Solving the Problem of Supplying 'Food on the Go'
  • 12.3 3D PRINTED FOOD'S SAFETY AND LABELLING ISSUES
  • 12.3.1 Safety Issues
  • 12.3.1.1 Short Term: Food Poisoning
  • 12.3.1.2 Scenario 1: Food Allergy
  • 12.3.1.3 Scenario 2: Batches of Ingredients Containing Contaminations
  • 12.3.1.4 Long Term: Changes to the Human Body
  • 12.3.2 Labelling Issues
  • 12.3.2.1 Scenario 1: Food Printing the Majority of the Package Food to Sell to the Mass Population
  • 12.3.2.2 Scenario 2: Food Printing a Small Portion of the Package Food to Sell to the Mass Population
  • 12.3.2.3 Scenario 3: Food Printing in Front of the Customers Before Selling
  • 12.3.2.4 Scenario 4: Food Printing a Meal at Home
  • 12.4 CONCLUSION
  • REFERENCES
  • 13 - Future Outlook of 3D Food Printing
  • 13.1 INTRODUCTION
  • 13.2 FUTURE OF 3D PRINTING
  • 13.2.1 Constructs with Varying Microstructure Leading to Novel Food Textures
  • 13.2.2 Improved Texture-Modified Food for People with Swallowing and Chewing Difficulties
  • 13.2.3 Increased Fruit and Vegetable Intake Among Children
  • 13.2.4 Healthy Foods With Reduced Fat, Sugar and Salt
  • 13.2.5 Preventing Wastage of Perishables and Sustainability
  • 13.3 WHAT TO EXPECT IN THE NEXT 5 YEARS?
  • REFERENCES
  • Index
  • A
  • B
  • C
  • D
  • E
  • F
  • G
  • H
  • I
  • J
  • L
  • M
  • N
  • O
  • P
  • R
  • S
  • T
  • U
  • V
  • W
  • X
  • Y
  • Z
  • Back Cover

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