Читать книгу 3D Printing of Foods - C. Anandharamakrishnan - Страница 2
Table of Contents
Оглавление1 Cover
4 Preface
5 1 Introduction to 3D Printing Technology 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 1.5 Prospects of 3D Food Printing 1.6 Design Considerations of 3D Printer 1.7 Software Requirements and Hardware Integration 1.8 Designing, Digital Imaging, and Modelling 1.9 Food Printing Platforms 1.10 Comparison Between Food 3D Printing and Robotic Food Manufacturing 1.11 Conclusion References
6 2 3D Printing Approaches 2.1 Introduction 2.2 Additive Manufacturing 2.3 3D Food Printing Technologies 2.4 Extrusion‐Based Printing 2.5 Selective Sintering 2.6 Inkjet Printing 2.7 Binder Jetting 2.8 Bio‐Printing 2.9 Future Prospects and Challenges 2.10 Conclusion References
7 3 Food Components and Their Role in Printability 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 3.5 Classification of Foods Based on Their Printability 3.6 Conclusion References
8 4 Factors Affecting the Printability of Foods 4.1 Introduction 4.2 Factors That Affect Extrusion 3D Printing 4.3 Intrinsic Properties 4.4 Extrinsic Properties 4.5 Factors Affecting Other 3D Printing Technologies 4.6 Conclusion References
9 5 Printability and Techniques 5.1 Introduction 5.2 Printability and Material Characteristics 5.3 Material Characterization Techniques 5.4 Assessment of Printability 5.5 Printability Evaluation of 3D Printed Constructs 5.6 Conclusion References
10 6 Natively Printable Foods 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 6.5 Insights and Scope for Commercialization 6.6 Concluding Remarks References
11 7 Pre‐Processing of Non‐Printable Foods 7.1 Introduction 7.2 Natively Non‐Printable Materials 7.3 Pre‐Processing and Formulations for 3D Printing 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
12 8 Alternative Ingredients Used in Food Printing 8.1 Introduction 8.2 Alternative Food Sources and the Sustainability Perspective 8.3 Rationale of Alternative Material Supplies 8.4 Innovative Food Sources 8.5 3D Printing of Alternative Ingredients 8.6 Future Trends and Perspectives 8.7 Challenges and Limitations 8.8 Conclusion References
13 9 Post‐Processing of 3D Printed Foods 9.1 Introduction 9.2 Material Supply Requirements for Food 3D Printing 9.3 Post‐Processing Methods 9.4 Novel Post‐Processing Methods 9.5 Assessment of Post‐Processing Characteristics 9.6 Sensorial Characterization 9.7 Requisites, Challenges, and Future Trends 9.8 Conclusion References
14 10 4D Printing Technology 10.1 Introduction 10.2 4D Printing: Concept and Functionality 10.3 Smart Materials for 4D Printing 10.4 Mechanism of Shape Memory Polymers 10.5 Shape Memory Effect in 4D Printing 10.6 Stimuli‐Responsive Systems 10.7 Programming Strategies 10.8 Spontaneous Transformation in Foods 10.9 Recent Advancements in 4D Food Printing 10.10 Future Trends and Challenges 10.11 Conclusion References
15 11 Applications of Food 3D Printing Technology 11.1 Introduction 11.2 Applications of 3D Food Printing 11.3 Future Outlook of 3D Food Printing 11.4 Conclusion References
16 12 Integrating Encapsulation Technique with 3D Food Printing 12.1 Introduction 12.2 Integration of 3D Printing and Encapsulation 12.3 Structure Modified Delivery Systems 12.4 Techniques and Methods for Micro and Nanoencapsulation 12.5 Future Outlook and Prospects of Synergistic Approaches 12.6 Barriers and Research Constraints 12.7 Conclusion References
17 13 Integrating Electrohydrodynamic Processes with Food 3D Printing 13.1 Introduction 13.2 Encapsulation Techniques Involving Electrohydrodynamic Process 13.3 Applications in the Food Industry 13.4 Integrating 3D Printing with Electrospraying/ Electrospinning 13.5 Future Perspectives and Challenges 13.6 Conclusion References
18 14 Globalization of Printed Foods and Consumer Perception to 3D Printed Foods 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 14.5 3D Food Printing – A Classic Disruptive Technology 14.6 Technological Barriers and Challenges 14.7 Conclusion References
19 15 Food Industry Market Trends and Consumer Preferences 15.1 Introduction 15.2 Food Service Market: Consumption to Prosumption 15.3 Food Decisions and Consumer Attitude 15.4 Approaches and Methods to Assess Consumer Perception 15.5 Consumer's Acceptance of Novel Foods 15.6 Intervention Tools for Enhancing Consumer Knowledge 15.7 Trends, Advancements, and Future Directions 15.8 Conclusion References
20 16 Safety, Challenges, and Research Needs 16.1 Introduction 16.2 Implications of Food Printing 16.3 Applicability and Storability 16.4 Food Safety Considerations 16.5 Legal Framework and Regulations 16.6 Challenges and Research Needs 16.7 Conclusion References
21 Index
