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Fundamentals of 3D food printing and applications /
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 th...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Elsevier Ltd. : Academic Press,
2018.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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 DIRECTIONSREFERENCES; 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 Printing2.2.1.2.1 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 Jetting2.2.3.1 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 Effects3.3 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.
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- Cereal-Based and Insect-Enriched Printable Food: From Formulation to Postprocessing Treatments. Status and Pers ...