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Nonthermal and Alternative Food Processing Technologies
Published in C. Anandharamakrishnan, S. Padma Ishwarya, Essentials and Applications of Food Engineering, 2019
C. Anandharamakrishnan, S. Padma Ishwarya
Three-dimensional (3D) food printing is an “additive” manufacturing (AM) process which involves successive addition or precise layering of tiny semi-liquefied food particles on top of each other to create novel processed foods (Lam et al., 2012), without human intervention. In this AM process, a 3D solid object is created from its 3D digital model obtained from computer-aided design (CAD) software or based on the information acquired from a 3D scanner (Figure 14.24a and b). Subsequently, specialized software slices the model into hundreds or thousands of horizontal cross-sectional layers. The sliced model in the form of a computer file is fed to the 3D printer (the AM machine) through a USB drive, SD memory, card or Wi-Fi. Eventually, the 3D printer which is programmed with the material and process parameters creates the object by forming each layer via the selective placement (or forming) of the material (Campbell et al., 2011) (Figure 14.24). Hence, the functioning of a 3D food printer is similar to printing a word processor text using an inkjet printer which moves repeatedly over a page in a row-wise manner and prints each line of the document until it is complete.
Effect of post-treatment microwave vacuum drying on the quality of 3D-printed mango juice gel
Published in Drying Technology, 2019
Fan Yang, Min Zhang, Yaping Liu
Extrusion-based 3D printing technology is the most commonly used 3D food printing technology, and it typically requires printing material with good fluidity. The printed products built by these materials are meant for consumption. For example, 3D-printed cookie dough, which initially cannot maintain its original shape when baked, was fast-cooled in a freezer immediately after the printing process and then baked to improve the geometric stability of the printed products.[11] Also, the use of post-process fast-cooling (−65 °C; 10 min) after printing and before baking was helpful for improving the shape retention of the cookie dough after baking.[12]
3D Printing for sustainable food supply chains: modelling the implementation barriers
Published in International Journal of Logistics Research and Applications, 2023
Virendra Kumar Verma, Sachin S. Kamble, L. Ganapathy, Amine Belhadi, Shivam Gupta
The researchers reviewed the literature from the Web of Science and Scopus to learn more about the impact of the 3D food printing supply chain. The search used combinations of the keywords ‘3D printing,’ ‘food supply chain,’ ‘3D food printing’, and ‘3D printed food’, producing 78 papers in total. We also examined some company reports, news articles, and online magazines to obtain additional information on the research area. Table 1 presents a taxonomy of selected research studies conducted in the past that highlights the different issues in the implementation of 3DFP supply chains.