Оглавление
C. Anandharamakrishnan. 3D Printing of Foods
Table of Contents
List of Tables
List of Illustrations
Guide
Pages
3D Printing of Foods
Preface
1 Introduction to 3D Printing Technology. CHAPTER MENU
1.1 Introduction
1.2 Digital Manufacturing: From Rapid Prototyping to Rapid Manufacturing
1.3 Milestones in 3D Printing Technology
1.4 Different Historical Eras in 3D Printing
1.4.1 Ancient Age
1.4.2 Middle Age
1.4.3 Modern Age
1.5 Prospects of 3D Food Printing
1.6 Design Considerations of 3D Printer. 1.6.1 Printer Configurations
1.6.2 Components of a Typical 3D Printer
1.6.2.1 Enclosure, Build Plate, and Guide Rails
1.6.2.2 Mechanical Drive Systems
1.6.2.3 Microprocessor Controlling System
1.7 Software Requirements and Hardware Integration
1.8 Designing, Digital Imaging, and Modelling
1.8.1 Image Acquisition, Processing, and Modelling
1.8.2 Repairing and Post‐Processing
1.9 Food Printing Platforms
1.9.1 Universal Platform
1.9.2 User‐Defined Platform
1.9.3 Applicability of User Interface Systems
1.10 Comparison Between Food 3D Printing and Robotic Food Manufacturing
1.11 Conclusion
References
2 3D Printing Approaches. CHAPTER MENU
2.1 Introduction
2.2 Additive Manufacturing
2.3 3D Food Printing Technologies
2.4 Extrusion‐Based Printing
2.4.1 Working Principle, System Components, and Process Variables
2.4.2 Classification of the Extrusion‐Based 3D Printing System. 2.4.2.1 Hot‐Melt Extrusion
2.4.2.2 Cold Extrusion
2.4.2.3 Hydrogel‐Forming Extrusion
2.5 Selective Sintering
2.5.1 Working Principle, System Components, and Process Variables
2.5.2 Classification of Selective Sintering System
2.5.2.1 Selective Laser Sintering
2.5.2.2 Selective Hot Air Sintering and Melting
2.6 Inkjet Printing
2.6.1 Working Principle, System Components, and Process Variables
2.6.2 Classification of Inkjet Printing. 2.6.2.1 Drop‐On‐Demand Inkjet Printing
2.6.2.2 Continuous Inkjet Printing
2.7 Binder Jetting
2.7.1 Working Principle, System Components, and Process Variables
2.7.2 Classification of Binder Jetting
2.8 Bio‐Printing
2.8.1 Working Principle, System Components, and Process Variables
2.8.2 Classification of Bioprinting. 2.8.2.1 Extrusion‐Based Bioprinting
2.8.2.2 Droplet‐Based Bioprinting
2.8.2.3 Photocuring‐Based Bioprinting
2.9 Future Prospects and Challenges
2.10 Conclusion
References
3 Food Components and Their Role in Printability. CHAPTER MENU
3.1 Recipes in ‘Print and Eat Technology’
3.2 Role of Food Constituents
3.3 Panorama of Food Printing
3.4 Insights on the Printability of Different Food Constituents. 3.4.1 Carbohydrates and Starch
3.4.2 Proteins and Amino Acids
3.4.3 Lipids and Fatty Acids
3.4.4 Dietary Fibre
3.4.5 Other Additives
3.5 Classification of Foods Based on Their Printability
3.6 Conclusion
References
4 Factors Affecting the Printability of Foods. CHAPTER MENU
4.1 Introduction
4.2 Factors That Affect Extrusion 3D Printing
4.3 Intrinsic Properties. 4.3.1 Physical Properties
4.3.2 Rheological Properties
4.3.2.1 Steady Shear Rheology
4.3.2.2 Dynamic Shear Rheology
4.3.2.3 Yield Stress
4.3.2.4 Complex Viscosity
4.3.2.5 Thixotropy and Creep Recovery
4.3.2.6 Qualitative and Quantitative Assessment of Rheology
4.3.3 Mechanical Properties
4.3.3.1 Extrusion Assay
4.3.3.2 Textural Profile Analysis
4.3.4 Frictional Properties
4.3.5 Thermal Properties
4.3.6 Dielectric Properties
4.4 Extrinsic Properties
4.4.1 Optimization of Material Supply
4.4.2 Optimization of 3D Printing Process Variables. 4.4.2.1 Nozzle Size and Nozzle Height
4.4.2.2 Printing Speed
4.4.2.3 Extrusion Rate
4.4.2.4 Printing Rate
4.4.2.5 Infill Percentage and Infill Pattern
4.4.2.6 Extruder Offset and Retraction Length
4.5 Factors Affecting Other 3D Printing Technologies
4.5.1 Selective Laser Sintering
4.5.2 Inkjet Printing and Binder Jetting
4.6 Conclusion
References
5 Printability and Techniques. CHAPTER MENU
5.1 Introduction
5.2 Printability and Material Characteristics
5.3 Material Characterization Techniques
5.3.1 Structural Imaging. 5.3.1.1 Scanning Electron Microscopy
5.3.1.2 X‐ray Microtomography
5.3.1.3 Confocal Laser Scanning Microscopy
5.3.2 Crystal Morphology. 5.3.2.1 X‐ray Diffraction
5.3.2.2 Small‐Angle X‐ray Scattering
5.3.3 Molecular and Chemical Analysis. 5.3.3.1 Nuclear Magnetic Resonance Imaging
5.3.3.2 Fourier Transform Infrared Spectroscopy
5.3.4 Thermal Analysis. 5.3.4.1 Differential Scanning Calorimetry
5.4 Assessment of Printability. 5.4.1 Line Test
5.4.2 Lattice Test
5.4.3 Cylinder Test
5.4.4 Extrusion Test
5.4.5 Assessment of the Dimensional Stability
5.4.6 Assessment of the Handling Properties
5.5 Printability Evaluation of 3D Printed Constructs
5.5.1 Shape Resemblance
5.5.2 Printing Percentage
5.5.3 Dimensional Deviation and Appearance
5.5.4 Dimensional Stability
5.5.5 Ternary Representation of Printability
5.5.6 Correlation of Printability and Rheology
5.5.7 Rational Approach for Printability
5.6 Conclusion
References
6 Natively Printable Foods. CHAPTER MENU
6.1 Introduction
6.2 Natively Printable Materials as Basic Food 3D Printing Formulations
6.3 Printability: Concepts and Underlying Mechanisms
6.4 Types of Natively Printable Materials
6.4.1 Cereal‐Based Material Supplies
6.4.2 Sugar‐Based Material Supplies
6.4.3 Gel‐Based Food Systems
6.5 Insights and Scope for Commercialization
6.6 Concluding Remarks
References
7 Pre‐Processing of Non‐Printable Foods. CHAPTER MENU
7.1 Introduction
7.2 Natively Non‐Printable Materials
7.2.1 Traditional Foods: What Makes Them ‘Non‐Printable’?
7.2.2 Role of Food Hydrocolloids in Improving Printability
7.2.3 Role of Other Additives
7.3 Pre‐Processing and Formulations for 3D Printing
7.3.1 Plant‐Based Cellular Foods
7.3.2 Animal‐Based Cellular Foods
7.4 Post‐Printing Stability of the Printed 3D Constructs
7.5 Scope of Non‐Printable Materials for 3D Printing Applications
7.6 Conclusion
References
8 Alternative Ingredients Used in Food Printing. CHAPTER MENU
8.1 Introduction
8.2 Alternative Food Sources and the Sustainability Perspective
8.3 Rationale of Alternative Material Supplies
8.4 Innovative Food Sources
8.4.1 Uncommon Food Sources
8.4.2 Unexplored Food Sources
8.4.3 Under‐Utilized Food Sources
8.5 3D Printing of Alternative Ingredients
8.5.1 Insects as Food
8.5.2 Microorganisms as Food
8.5.3 By‐products of Fruits and Vegetables Processing
8.5.4 Others
8.6 Future Trends and Perspectives
8.7 Challenges and Limitations
8.8 Conclusion
References
9 Post‐Processing of 3D Printed Foods. CHAPTER MENU
9.1 Introduction
9.2 Material Supply Requirements for Food 3D Printing
9.3 Post‐Processing Methods. 9.3.1 Drying
9.3.2 Frying
9.3.3 Baking
9.3.4 Microwave Cooking
9.3.5 Sous Vide Cooking
9.3.6 Low‐Temperature Processing
9.3.7 Other Post‐Processing Methods
9.4 Novel Post‐Processing Methods
9.5 Assessment of Post‐Processing Characteristics
9.6 Sensorial Characterization. 9.6.1 Qualitative Analyses
9.6.2 Quantitative Analyses
9.7 Requisites, Challenges, and Future Trends
9.8 Conclusion
References
10 4D Printing Technology. CHAPTER MENU
10.1 Introduction
10.2 4D Printing: Concept and Functionality
10.3 Smart Materials for 4D Printing
10.3.1 Shape Memory Alloys
10.3.2 Shape Memory Polymers
10.3.3 Shape Memory Composites
10.4 Mechanism of Shape Memory Polymers
10.5 Shape Memory Effect in 4D Printing
10.5.1 One‐Way SME
10.5.2 Two‐Way SME
10.5.3 Three‐Way SME
10.6 Stimuli‐Responsive Systems
10.6.1 Thermo‐Responsive
10.6.2 Moisture‐Responsive
10.6.3 Photo‐Responsive
10.6.4 Electro‐Responsive
10.6.5 Magneto‐Responsive
10.7 Programming Strategies
10.7.1 Bending Strategy
10.7.1.1 Multilayer Approach
10.7.1.1.1 Isotropic Multilayers
10.7.1.1.2 Anisotropic Multilayers
10.7.1.2 Material Gradients
10.7.1.3 Localized Activation
10.7.2 Buckling Strategy
10.7.2.1 Material Tessellation
10.7.2.2 In‐Plane Material Gradients
10.7.2.3 Non‐Homogenous Exposure
10.7.2.4 Mechanically Induced Buckling
10.7.3 Sequential Shape‐Shifting
10.8 Spontaneous Transformation in Foods
10.9 Recent Advancements in 4D Food Printing
10.9.1 pH‐Triggered Colour Transformation
10.9.2 Dehydration‐Triggered Colour and Flavour Transformation
10.9.3 Dehydration‐Triggered Shape Transformation
10.9.4 Temperature‐Triggered Shape Transformation
10.10 Future Trends and Challenges
10.11 Conclusion
References
11 Applications of Food 3D Printing Technology. CHAPTER MENU
11.1 Introduction
11.2 Applications of 3D Food Printing. 11.2.1 Food Customization
11.2.2 Personalized Foods and Digitalized Nutrition Control
11.2.3 Delivery of Specific Foods with Unique Functionality
11.2.4 Food Model Prototyping
11.2.5 Sustainable Approach for Conversion of Waste into Wealth
11.2.6 Food Packaging Designs
11.3 Future Outlook of 3D Food Printing. 11.3.1 Healthy Dietary Practice
11.3.2 Complementing Existing Food Processing Practices
11.3.3 Kitchens with Food 3D Printers?
11.4 Conclusion
References
12 Integrating Encapsulation Technique with 3D Food Printing. CHAPTER MENU
12.1 Introduction
12.2 Integration of 3D Printing and Encapsulation
12.2.1 Encapsulation Followed by 3D Printing
12.2.2 Simultaneous Encapsulation and 3D Printing
12.3 Structure Modified Delivery Systems
12.3.1 Micro and Nano Emulsions
12.3.2 Lipid‐Based Delivery Systems
12.3.3 Solid Lipid Nanoparticles
12.3.4 Nanoliposomes
12.3.5 Nanostructured Lipid Carriers
12.4 Techniques and Methods for Micro and Nanoencapsulation
12.4.1 Polymer‐Lipid Based Encapsulation Techniques. 12.4.1.1 Nanoprecipitation
12.4.1.2 Emulsification‐Solvent Evaporation
12.4.1.3 Inclusion Complexation
12.4.1.4 Coacervation
12.4.1.5 Supercritical Fluid Technique
12.4.1.6 Fluid Bed Coating
12.4.2 Drying Techniques for Micro and Nanoencapsulation
12.4.2.1 Spray Drying
12.4.2.2 Freeze‐Drying
12.4.2.3 Spray‐Freeze‐Drying
12.4.2.4 Conductive‐Hydro Drying
12.5 Future Outlook and Prospects of Synergistic Approaches
12.6 Barriers and Research Constraints
12.7 Conclusion
References
13 Integrating Electrohydrodynamic Processes with Food 3D Printing. CHAPTER MENU
13.1 Introduction
13.2 Encapsulation Techniques Involving Electrohydrodynamic Process
13.2.1 System Components and Process Parameters
13.2.2 Encapsulation via Electrospraying
13.2.3 Encapsulation via Electrospinning
13.3 Applications in the Food Industry. 13.3.1 Encapsulation of Bioactives and Probiotics
13.3.2 Enzyme Immobilization
13.3.3 Functional Food Packages
13.3.4 Food Coatings
13.4 Integrating 3D Printing with Electrospraying/ Electrospinning
13.5 Future Perspectives and Challenges
13.6 Conclusion
References
14 Globalization of Printed Foods and Consumer Perception to 3D Printed Foods. CHAPTER MENU
14.1 Introduction
14.2 Circular Economy in Food Printing
14.3 Globalization of Food 3D Printing Technology
14.4 New Horizons of 3D Food Printing
14.4.1 Strategic Market Foresight
14.4.2 Strategic Shifts and Economic Paradigms
14.4.3 Decentralization and Localization of Production
14.4.4 Role of Industry 4.0
14.5 3D Food Printing – A Classic Disruptive Technology
14.5.1 Food Choice and Consumer Behaviour
14.5.2 On Production Patterns
14.5.3 Sustainability and Value Addition
14.5.4 Anti‐Counterfeiting and Food Authentication
14.6 Technological Barriers and Challenges
14.7 Conclusion
References
15 Food Industry Market Trends and Consumer Preferences. CHAPTER MENU
15.1 Introduction
15.2 Food Service Market: Consumption to Prosumption
15.3 Food Decisions and Consumer Attitude
15.3.1 Food Neophobia vs Food Neophilia
15.3.2 Food Choice Motives
15.3.3 Sensorial and Sustainable Claims
15.4 Approaches and Methods to Assess Consumer Perception
15.4.1 Theoretical Approaches. 15.4.1.1 Quantitative Methods
15.4.1.2 Means‐end Chain Theory
15.4.1.3 Social Science Models
15.4.1.4 Economic Models
15.4.2 Experimental Approaches. 15.4.2.1 Surveys
15.4.2.2 Conjoint Analysis and Choice‐Based Conjoint Analysis
15.4.2.3 Heuristics
15.5 Consumer's Acceptance of Novel Foods
15.5.1 Genetically Modified Foods and 3D Printing
15.5.2 Food Irradiation and 3D Printing
15.5.3 Nanotechnology and 3D Printing
15.5.4 Stem Cell Technology and 3D Printing. 15.5.4.1 In‐Vitro Cultured Meat and 3D Printing
15.5.5 Miscellaneous Technologies. 15.5.5.1 Alternative Proteins and 3D Printing
15.5.5.2 Meat Analogues and 3D Printing
15.5.6 Presumption and Outcomes of Novel Food Technologies
15.6 Intervention Tools for Enhancing Consumer Knowledge
15.6.1 Business Schemes and Public Policies
15.6.2 Social Media and Communication
15.6.3 Academia and Scientific Events
15.6.4 Internet and e‐commerce
15.7 Trends, Advancements, and Future Directions
15.8 Conclusion
References
16 Safety, Challenges, and Research Needs. CHAPTER MENU
16.1 Introduction
16.2 Implications of Food Printing
16.3 Applicability and Storability
16.4 Food Safety Considerations
16.4.1 Process and Product Safety. 16.4.1.1 Nature of Raw Materials
16.4.1.2 Processing and Design Factors
16.4.1.3 Finished Product Safety
16.4.1.4 Working Premises and Personnel Safety
16.4.2 Acceptance of 3D Printed Foods
16.4.2.1 Food Poisoning, Food Allergy, and Cross‐Contamination
16.4.2.2 Long‐Term Health Effects and Illness
16.5 Legal Framework and Regulations
16.5.1 Packed 3D Printed Foods for Mass Population
16.5.2 Unpacked 3D Printed Foods at Restaurants and Domestic Kitchen
16.6 Challenges and Research Needs
16.7 Conclusion
References
Index. a
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