Читать книгу 3D Printing of Foods - C. Anandharamakrishnan - Страница 4

1 Chapter 1Figure 1.1 Schematic representation of subtractive and additive manufacturin...Figure 1.2 Workflow of 3D printing process.Figure 1.3 Prospects of 3D food printing.Figure 1.4 Value chain of 3D food printing. (a) consumer buying 3D printed f...Figure 1.5 Illustration of printing movements in various printer configurati...Figure 1.6 Operation of delta type 3D printer. (a) Illustration of printing ...Figure 1.7 Stepper motor and its controlling mechanism.Figure 1.8 Common STL errors.

2 Chapter 2Figure 2.1 Classification of AM technologies.Figure 2.2 Schematic view of CARK food 3D printer.Figure 2.3 Schematic diagram of typical extrusion‐based 3D printing.Figure 2.4 Different types of extrusion mechanism (a) piston‐based extrusion...Figure 2.5 3D printed samples using dual extrusion of different internal str...Figure 2.6 3D printing of material supply using multi‐head 3D food printer M...Figure 2.7 Hot‐melt extrusion of complex 3D geometry bunny using chocolate....Figure 2.8 3D printed wheat starch hydrogels.Figure 2.9 Schematic diagram of selective laser printing.Figure 2.10 3D printed sugar constructs using sintering process (a) 2D patte...Figure 2.11 Schematic diagram of inkjet printing.Figure 2.12 Schematic diagram of binder jetting.Figure 2.13 Steps involved in 3D bioprinting process.Figure 2.14 Schematic representation of integration of 3D printing with plan...Figure 2.15 Schematic diagram of 3D bioprinting.

3 Chapter 3Figure 3.1 Schematic representation of gelation mechanism of starch granules...Figure 3.2 Schematic representation of sintering process.Figure 3.3 Confocal micrographs of cheese sample showing distribution of fat...Figure 3.4 Multi‐material 3D printed meat (a) Raw and cooked samples, (b) 3D...Figure 3.5 Effect of particle size on 3D printing of fibrous spinach powder ...

4 Chapter 4Figure 4.1 Sensory evaluation of 3D printed rice starch of varied printing c...Figure 4.2 Effect of calcium content on critical shear rate of the model che...Figure 4.3 Steady shear rheology of egg yolk and egg white material supplies...Figure 4.4 Dynamic oscillatory rheology of chicken‐based material supply. (a...Figure 4.5 Temperature sweep plot of model cheese. (a) Storage modulus and l...Figure 4.6 Window of dimensional stability of different material supplies ba...Figure 4.7 Oscillatory stress sweep measurements for different material supp...Figure 4.8 Complex viscosity of chicken‐based material supply.Figure 4.9 Rheological analysis of milk protein composite gel. (a) Thixotrop...Figure 4.10 Comparison of the relative Young's modulus of the 3D printed pec...Figure 4.11 Testing of snap‐ability of 3D printed chocolates. (a) Illustrati...Figure 4.12 Three‐dimensional plot showing the effects of baking temperature...Figure 4.13 Coefficient of friction curve of different samples of 3D printed...Figure 4.14 TGA thermograms of microcapsules of buckwheat based complex coac...Figure 4.15 Two‐dimensional contour plots of 3D printed xanthan/konjac gum m...Figure 4.16 Different categories of 3D printing behaviour of mashed potato b...Figure 4.17 3D printed lemon juice gel. (a) Relationship between extrusion r...Figure 4.18 Optimization of extrusion rate of egg white (EW) and egg yolk (E...Figure 4.19 Flow rate as a function of dispenser pressure of sodium caseinat...Figure 4.20 Effect of printing variables on the printing speeds of 3D printi...Figure 4.21 3D printed constructs of different chocolate formulations (a)–(d...Figure 4.22 3D printed chocolates of different model designs. (a) Hexagonal ...Figure 4.23 Printing performance of yellow flesh peach incorporated buckwhea...Figure 4.24 Relationship between weight and porosity fraction of raw and coo...Figure 4.25 Desirability profile for relative deviation of perimeter of 3D c...Figure 4.26 Schematic representation of operating regime of inkjet printing ...

5 Chapter 5Figure 5.1 Morphology of 3D printed surimi gel with different levels of NaCl...Figure 5.2 Morphology of 3D printed potato starch sample at different condit...Figure 5.3 Pectin‐based model 3D constructs of cube and honeycomb structures...Figure 5.4 3D pore analysis of 3D printed pectin gel. (a) Cross‐sectional im...Figure 5.5 Macro and microstructural analysis of 3D printed pectin gel. (a) ...Figure 5.6 Micro CT images of insect enriched 3D printed snacks.Figure 5.7 Structural properties of insect enriched 3D printed snacks. (a) D...Figure 5.8 Confocal images showing distribution of carrot callus in callus‐b...Figure 5.9 Protein and fat distribution of different formulation of baking d...Figure 5.10 XRD spectra of wheat starch of different wavelength interval. (a...Figure 5.11 XRD spectra of varieties of rice paste with different levels of ...Figure 5.12 SAXS analysis of 3D printed potato starch samples of different h...Figure 5.13 Kratky plots of 3D printed corn starch and rice starch samples. ...Figure 5.14 SAXS of 3D printed corn starch and rice starch samples. (a) Diff...Figure 5.15 NMR spectra of 3D printed lemon juice gel with different concent...Figure 5.16 NMR spectra of milk gels with different total protein contents (...Figure 5.17 FTIR spectra of varieties of rice paste with different levels of...Figure 5.18 DSC thermograms of 3D printing material supply of SPI and SPI mi...Figure 5.19 Printability test used for testing lemon juice gel. (a) Line tes...Figure 5.20 Lattice tests of 3D printed dough obtained by modulating the fil...Figure 5.21 3D printing of cylindrical shaped dough samples with different i...Figure 5.22 Schematic diagram of experimental setup used for analyzing the d...Figure 5.23 Deformation behaviour of different levels of methylcellulose and...Figure 5.24 Experimental setup of a cylindrical rig used for assessing dimen...Figure 5.25 Images representing the deformation of 3D printed cylinders of d...Figure 5.26 Images showing the elevation view of 3D printed triple‐steps of ...Figure 5.27 Methodology used for evaluating printability of WPI/GG inks. (a)...Figure 5.28 Ternary diagram showing the printability of the high oil composi...Figure 5.29 Schematic representation of different levels of printability of ...Figure 5.30 Scheme of flow chart used for decision making of 3D food printin...

6 Chapter 6Figure 6.1 Broad classification of natively printable materials.Figure 6.2 Different concentrations of 3D printed starch samples using hot‐m...Figure 6.3 Effect of material formulations on 3D printing of baking dough....Figure 6.4 Methods employed for fabrication of hydrogels.Figure 6.5 Effect of ozonation pre‐treatment on 3D printability cassava star...Figure 6.6 Images of 3D printed starch‐modified hydrogel of different period...Figure 6.7 Effect of microwave power levels on the quality of 3D printed coo...Figure 6.8 3D printed milk protein gels of different protein contents. (a) 3...

7 Chapter 7Figure 7.1 Schematic flow process of 3D printing of natively non‐printable m...Figure 7.2 Images of 3D printed fish surimi gel using different nozzle heigh...Figure 7.3 Images of 3D printed objects from egg yolk paste at different hea...Figure 7.4 3D printed snacks from fruits and vegetable blend at different pr...

8 Chapter 8Figure 8.1 Driving forces for the emergence of novel sustainable foods.Figure 8.2 Overview of opportunities existing with alternative food ingredie...Figure 8.3 Optimization of mushroom based 3D printed material supply of diff...Figure 8.4 3D printed functional cookie fortified with Arthrospira platensis Figure 8.5 Process optimization of printing variables of size fractions of p...

9 Chapter 9Figure 9.1 Overview of the 3D food printing process.Figure 9.2 Effect of different post‐processing methods on appearance of 3D p...Figure 9.3 3D structures of 3D printed and post‐processed 3D constructs.Figure 9.4 Post‐processed 3D printed snack from composite flour.Figure 9.5 3D printed chicken nugget. (a) 3D printed chicken nugget, and (b)...Figure 9.6 3D printed snacks with different levels of insect enrichment bake...Figure 9.7 Optimized conditions of 3D printed mushroom constructs. (a) 3D mo...Figure 9.8 3D printed buckwheat dough. (a) With different period of microwav...Figure 9.9 3D printed sous‐vide cooked beef sample at varying fat content. (...Figure 9.10 Post‐processing of 3D printed noodles of different formulations ...Figure 9.11 Effect of air‐frying on the 3D printed samples of different infi...Figure 9.12 3D printing of symbiotic incorporated composite flour. (a) 3D pr...Figure 9.13 Post‐processing characteristics of 3D printed beef. (a) Cooking ...Figure 9.14 Cooking loss of 3D printed surimi gels containing different leve...Figure 9.15 Self‐gelation mechanism of synergism of microwave and 3D printin...Figure 9.16 Images of printed products at different microwave powers (No sha...Figure 9.17 Microwave processed 3D printed mushroom‐based dough. (a) Spice‐b...

10 Chapter 10Figure 10.1 Overview of 4D printing process.Figure 10.2 Key requirements of 4D printing of smart materials.Figure 10.3 Concept of SME. (a) shape memory cycle, and (b) analogy of SME....Figure 10.4 Working concept of dual and triple shape memory effect (SME) of ...Figure 10.5 Programming strategies of bending and buckling.Figure 10.6 Images of pH‐triggered colour transition of the 3D constructs of...Figure 10.7 4D printed turmeric‐sago constructs. (a) UV absorbance of differ...Figure 10.8 4D colour transformation of potato/ purple sweet potato puree. (...Figure 10.9 (a) Spontaneous colour transition of the 3D‐printed RCJ‐V‐PS‐Gel...Figure 10.10 Spontaneous colour transformation of different combinations of ...Figure 10.11 Radar chart showing changes in aroma of SPI‐3% carrageenan‐0.5%...Figure 10.12 Dehydration‐triggered shape transition of 4D printed gel. (a) D...Figure 10.13 4D shape transformation of bi‐layered pumpkin/ paper 3D constru...

11 Chapter 11Figure 11.1 Various opportunities exist with 3D printing of foods.Figure 11.2 Cross‐sectional image showing the programmable texture modified ...Figure 11.3 Lemon juice gel 3D printed in different customized shapes. (a) a...Figure 11.4 Customized shapes of 3D constructs from different material suppl...Figure 11.5 3D printing evaluation of litchi into squirrel shape with a hybr...Figure 11.6 Correlation of rheology with the 3D printing of cooked beef past...Figure 11.7 3D printed fresh vegetables for dysphagia patients. (a) 3D print...Figure 11.8 3D printed designs of vegemite and marmite over the toasted brea...Figure 11.9 Illustration of 3D printing as an educational aid. (a) and (b) c...Figure 11.10 Optimization of 3D printing of grape pomace incorporated broken...Figure 11.11 3D printing of grape pomace functional cookies. (a) 3D printed ...Figure 11.12 Prototype of 3D printed food casing developed from agricultural...

12 Chapter 12Figure 12.1 3D printing of ascorbic loaded hydrogel. (a) Method of preparati...Figure 12.2 3D printed sodium caseinate dispersions with loaded olive oil (l...Figure 12.3 Fabrication of 3D printed baked functional cookie. (a) multiscal...Figure 12.4 3D printed cubes of different formulations of pectin‐based bio‐i...Figure 12.5 3D bioprinting of vascular construct. (a) illustration of cross‐...Figure 12.6 Schematic representation of post‐hot‐melt extrusion used for lip...Figure 12.7 Dropwise additive manufacturing of pharmaceutical melt‐based for...Figure 12.8 Inkjet printing of antiviral polycaprolactone (PCX) nanoparticle...Figure 12.9 Concentration of selected aromatic compounds of 3D constructs fr...Figure 12.10 3D printing for partial tablet coating. (a) experimental set‐up...Figure 12.11 Formulations, process parameters, and printed samples of differ...Figure 12.12 Illustration of spray drying process.Figure 12.13 Formation of core‐shell microparticles. (a) Schematic process o...Figure 12.14 Modified three‐fluid nozzle for production of cross‐linked chit...Figure 12.15 Modified spray dryer for aerosol formulations. (a) illustration...Figure 12.16 Images of microencapsulated green tea polyphenols incorporated ...Figure 12.17 Illustration of working principle of spray‐freeze‐drying.Figure 12.18 Effect of temperature on foaming ability and structure of bubbl...Figure 12.19 Schematic diagram of a RW™ drying system.Figure 12.20 Illustration of the hot‐melt extrusion process used for product...

13 Chapter 13Figure 13.1 System and design components of electrohydrodynamic processes. (...Figure 13.2 Improvement of bioavailability of resveratrol through encapsulat...Figure 13.3 Release profile and stability of nanoencapsulated and free polyp...Figure 13.4 Schematic illustration of the two‐phase electrospinning for elec...Figure 13.5 Quality changes in the appearance of strawberries stored at 21 °...Figure 13.6 Retention of resveratrol in resveratrol‐loaded hollow zein (RHZ)...Figure 13.7 Images showing the electrospun fibres from maltodextrin (MD)‐pro...Figure 13.8 Viability of uncoated freeze‐dried and electrospray coating atom...Figure 13.9 Allyl isothiocyanate loaded electrospun zein ultrafine fibres. (...Figure 13.10 Edible coating with resveratrol loaded electrospun zein nanofib...Figure 13.11 Curcumin release profiles from electrospun coatings of gelatin ...Figure 13.12 Gravitational stability of different formulations of prepared e...Figure 13.13 Schematic diagram of integration of electrospinning with 3D pri...Figure 13.14 Schematic diagram of integration of multijet electrospinning wi...Figure 13.15 Schematic diagram of integration of co‐spinning with 3D printin...

14 Chapter 14Figure 14.1 Materials and technology flow in 3D food printing ecosystem.Figure 14.2 Design principles and technologies of Industry 4.0.Figure 14.3 Food supply and distribution chain of 3D printing.Figure 14.4 3D printed tablets with novel anticounterfeit design. (a) Data m...

15 Chapter 15Figure 15.1 Various motives for the development of novel foods from consumer...Figure 15.2 Relationship between the consumer's food choice motives and 3D p...Figure 15.3 Conceptual framework for food ingredient's naturalness evaluatio...Figure 15.4 Conventional approaches used for improving the sensory attribute...Figure 15.5 Conceptual model showing influence of potential food‐related dis...Figure 15.6 Illustration of integration of science‐based cooked foods and 3D...

16 Chapter 16Figure 16.1 Overview of the current status of 3D printing of foods.Figure 16.2 Evolutionary trends of new proteinaceous‐based foods in consider...Figure 16.3 Characteristic features of 3D food printing technology.Figure 16.4 Key steps of the past and the current EU novel food regulations....Figure 16.5 Conceptual framework of food traceability system.Figure 16.6 Drivers for traceability in the food supply chain.