Жанры
Авторы
Контакты
О сайте
Книжные новинки
Популярные книги
Найти
Главная
Авторы
C. Anandharamakrishnan
3D Printing of Foods
Читать книгу 3D Printing of Foods - C. Anandharamakrishnan - Страница 1
Оглавление
Предыдущая
Следующая
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
...
76
Оглавление
Купить и скачать книгу
Вернуться на страницу книги 3D Printing of Foods
Оглавление
Страница 1
Table of Contents
List of Tables
List of Illustrations
Guide
Pages
3D Printing of Foods
Страница 8
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
{buyButton}
Подняться наверх
