Fundamentals of 3D food printing and applications /
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| Format: | eBook |
| Language: | English |
| Published: |
London :
Elsevier Ltd. : Academic Press,
2018.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- 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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