Читать книгу 3D Printing of Foods - C. Anandharamakrishnan - Страница 35

1  2.1 Introduction

2  2.2 Additive Manufacturing

3  2.3 3D Food Printing Technologies

4  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

5  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

6  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

7  2.7 Binder Jetting 2.7.1 Working Principle, System Components, and Process Variables 2.7.2 Classification of Binder Jetting

8  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

9  2.9 Future Prospects and Challenges

10  2.10 Conclusion