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Author: Fernanda C. Godoi
Publisher: Academic Press
ISBN: 012814565X
Category : Technology & Engineering
Languages : en
Pages : 408
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Book Description
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
Author: Fernanda C. Godoi
Publisher: Academic Press
ISBN: 012814565X
Category : Technology & Engineering
Languages : en
Pages : 408
Get Book Here
Book Description
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
Author: C. Anandharamakrishnan
Publisher: John Wiley & Sons
ISBN: 1119671809
Category : Technology & Engineering
Languages : en
Pages : 580
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Book Description
3D Printing of Foods “p>Explore the fascinating realm of 3D food printing and its applications In 3D Printing of Foods, a team of distinguished researchers delivers a comprehensive and eye-opening exploration of the rapidly developing field of 3D food printing. In the book, the authors offer readers an examination of “food printability,” the foundation of 3D food printing. They discuss the enormous research gap in the subject that remains to be addressed and envisage a robust discipline in which food processing techniques, combined with 3D food printing, gives rise to a range of synergistic applications. In addition to treatments of safety challenges and research requirements, the book tackles food industry market trends and consumer preferences, as well as the globalization of printed foods and consumer perception of 3D printed foods. 3D Printing of Foods also explores the integration of electrohydrodynamic processes and encapsulation with 3D food printing. Readers will also find: Thorough introductions to 3D printing technology, 3D printing approaches, and food components and their printability In-depth examinations of the factors affecting the printability of foods, printability and techniques, and natively printable foods Practical discussions of pre-processing of non-printable foods and alternative ingredients used in food printing Comprehensive explorations of 4D printing technology and the applications of 3D food printing technology Perfect for 3D printing professionals and enthusiasts, as well as food scientists, 3D Printing of Foods is an indispensable resource for anyone interested in a one-stop resource addressing this cutting-edge technology with nearly limitless potential.
Author: Shivani Pathania
Publisher: John Wiley & Sons
ISBN: 1119614740
Category : Technology & Engineering
Languages : en
Pages : 340
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Book Description
Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.
Author: Ian Gibson
Publisher: Springer
ISBN: 1493921134
Category : Technology & Engineering
Languages : en
Pages : 509
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Book Description
This book covers in detail the various aspects of joining materials to form parts. A conceptual overview of rapid prototyping and layered manufacturing is given, beginning with the fundamentals so that readers can get up to speed quickly. Unusual and emerging applications such as micro-scale manufacturing, medical applications, aerospace, and rapid manufacturing are also discussed. This book provides a comprehensive overview of rapid prototyping technologies as well as support technologies such as software systems, vacuum casting, investment casting, plating, infiltration and other systems. This book also: Reflects recent developments and trends and adheres to the ASTM, SI, and other standards Includes chapters on automotive technology, aerospace technology and low-cost AM technologies Provides a broad range of technical questions to ensure comprehensive understanding of the concepts covered
Author: Tomy J. Gutiérrez
Publisher: Springer
ISBN: 3319946250
Category : Technology & Engineering
Languages : en
Pages : 817
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Book Description
This book presents an exhaustive review on the use of polymers for food applications. Polymer-based systems for food applications such as: films, foams, nano- and micro-encapsulated, emulsions, hydrogels, prebiotics, 3D food printing, edible polymers for the development of foods for people with special feeding regimes, sensors, among others, have been analyzed in this work.
Author: Karen Latchana Kenney
Publisher: Lerner Publications ™
ISBN: 1541537025
Category : Juvenile Nonfiction
Languages : en
Pages : 35
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Book Description
What if people could make toys, foods, or even body parts using a computer printer? They can! Modern programmers and scientists have figured out a way to make three-dimensional versions of almost anything they can design on a computer. This title covers the latest, greatest advances in 3D printing, from how it works to how it's used in homes, schools, and workplaces. Accessible language, up-to-date photos, and a high-interest STEM topic make this a great choice for eager and reluctant readers alike.
Author: Richard Horne
Publisher: John Wiley & Sons
ISBN: 1119386314
Category : Computers
Languages : en
Pages : 408
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Book Description
The bestselling book on 3D printing 3D printing is one of the coolest inventions we've seen in our lifetime, and now you can join the ranks of businesspeople, entrepreneurs, and hobbyists who use it to do everything from printing foods and candles to replacement parts for older technologies—and tons of mind-blowing stuff in between! With 3D Printing For Dummies at the helm, you'll find all the fast and easy-to-follow guidance you need to grasp the methods available to create 3D printable objects using software, 3D scanners, and even photographs through open source software applications like 123D Catch. Thanks to the growing availability of 3D printers, this remarkable technology is coming to the masses, and there's no time like the present to let your imagination run wild and actually create whatever you dream up—quickly and inexpensively. When it comes to 3D printing, the sky's the limit! Covers each type of 3D printing technology available today: stereolithology, selective sintering, used deposition, and granular binding Provides information on the potential for the transformation of production and manufacturing, reuse and recycling, intellectual property design controls, and the commoditization of products Walks you through the process of creating a RepRap printer using open source designs, software, and hardware Offers strategies for improved success in 3D printing On your marks, get set, innovate!
Author: João Rafael da Costa Sanches Galvão
Publisher: Springer Nature
ISBN: 3030753158
Category : Science
Languages : pt
Pages : 947
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Book Description
This book presents the proceedings of the 1st International Conference on Water Energy Food and Sustainability – ICoWEFS 2021, a major forum to foster innovation and exchange knowledge in the water-energy-food nexus, embracing the Sustainable Development Goals (SDGs) of the United Nations, bringing together leading academics, researchers and industrial experts. It contains the work of authors from 33 countries.
Author: G. K. Awari
Publisher: CRC Press
ISBN: 1000338681
Category : Technology & Engineering
Languages : en
Pages : 311
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Book Description
Additive Manufacturing and 3D Printing Technology: Principles and Applications consists of the construction and working details of all modern additive manufacturing and 3D-printing technology processes and machines, while also including the fundamentals, for a well-rounded educational experience. The book is written to help the reader understand the fundamentals of the systems. This book provides a selection of additive manufacturing techniques suitable for near-term application with enough technical background to understand the domain, its applicability, and to consider variations to suit technical and organizational constraints. It highlights new innovative 3D-printing systems, presents a view of 4D printing, and promotes a vision of additive manufacturing and applications toward modern manufacturing engineering practices. With the block diagrams, self-explanatory figures, chapter exercises, and photographs of lab-developed prototypes, along with case studies, this new textbook will be useful to students studying courses in Mechanical, Production, Design, Mechatronics, and Electrical Engineering.
Author: Frank J. Rybicki
Publisher: Springer
ISBN: 3319619241
Category : Medical
Languages : en
Pages : 139
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Book Description
This book describes the fundamentals of three-dimensional (3D) printing, addresses the practical aspects of establishing a 3D printing service in a medical facility, and explains the enormous potential value of rendering images as 3D printed models capable of providing tactile feedback and tangible information on both anatomic and pathologic states. Individual chapters also focus on selected areas of applications for 3D printing, including musculoskeletal, craniomaxillofacial, cardiovascular, and neurosurgery applications. Challenges and opportunities related to training, materials and equipment, and guidelines are addressed, and the overall costs of a 3D printing lab and the balancing of these costs against clinical benefits are discussed. Radiologists, surgeons, and other physicians will find this book to be a rich source of information on the practicalities and expanding medical applications of 3D printing.
