Fundamentals of 3D Food Printing and Applications - 1st Edition - ISBN: 9780128145647, 9780128145654

Fundamentals of 3D Food Printing and Applications

1st Edition

Editors: Fernanda Godoi Bhesh Bhandari Sangeeta Prakash Min Zhang
eBook ISBN: 9780128145654
Paperback ISBN: 9780128145647
Imprint: Academic Press
Published Date: 15th November 2018
Page Count: 728
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Description

Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nutritional content required by specific diets. This book discusses 3D food printing technologies and their working mechanisms within a broad spectrum of application areas, including, but not limited to, the development of soft foods and confectionary designs. It provides a unique and contemporary guide to help correlate supply materials (edible inks) and the technologies (e.g., extrusion and laser based) used during the construction of computer-aided 3D shapes.

Users will find a great reference that will help food engineers and research leaders in food science understand the characteristics of 3D food printing technologies and edible inks.

Key Features

  • Details existing 3D food printing techniques, with an in-depth discussion on the mechanisms of formation of self-supporting layers
  • Includes the effects of flow behaviour and viscoelastic properties of printing materials
  • Presents strategies to enhance printability, such as the incorporation of hydrocolloids and lubricant enhancers
  • 3D printing features of a range of food materials, including cereal based, insect enriched, fruits and vegetables, chocolate and dairy ingredients
  • Business development for chocolate printing and the prospects of 3D food printing at home for domestic applications
  • Prosumer-driven 3D food printing
  • Safety and labelling of 3D printed food

Readership

Undergraduate and graduate students as well as faculty/researchers in food science/engineering and industry (product development); government researchers and also the public interested in emerging technologies

Table of Contents

1. Introduction to 3D food printing
 
(Definition, mechanism and process-product implications)

Part I: 3D food printing technologies

2. Extrusion-based 3D food printing
- Introduction
- Mechanism of formation of self-supporting layers
- Flow behaviour and viscoelastic properties of the inks
- Controlling surface-tension forces during deposition
- Implications of material’s thermal properties on extrusion-based 3D food printing
- Limitations
- Summary and future directions
- References


3. Laser-based 3D food printing
- Introduction
- Mechanism of formation of self-supporting layers
- Implications of material’s thermal properties on laser-based 3D food printing
- Future trends
- Sources of further information
- References

4. Ink-jet deposition of binder solutions onto powder bed
- Introduction
- Mechanism of formation of self-supporting layers
- Rheological behavior of the binder solution
- Controlling surface-tension forces of the binder solution during droplet jetting
- Implications of material’s thermal properties (binder solution and powder) during printing
- Limitations
- Summary and future directions
- References

Part II: Edible inks – Applications
 
5. Vegetal sourced edible inks
- Introduction
- Suitable 3D food printing technology in vegetal systems
- Rheological behaviour and thermal properties of the ink
- Understanding and controlling binding mechanisms within layer interfaces in vegetal systems
- Storage and post-processing treatment of vegetal-based 3D constructs
- Limitations
- Summary and future directions
- References
 
6. Dairy sourced edible inks
- Introduction
- Suitable 3D food printing technology in dairy systems
- Rheological behaviour and thermal properties of the ink
- Understanding and controlling binding mechanisms within layer interfaces in dairy systems
- Storage and post-processing treatment of dairy-based 3D constructs
- Limitations
- Summary and future directions
- References
 
7. Red meat sourced edible inks
- Introduction
- Suitable 3D food printing technology in meat systems
- Rheological behaviour and thermal properties of the ink
- Understanding and controlling binding mechanisms within layer interfaces in meat systems
- Storage and post-processing treatment of red meat-based 3D constructs
- Limitations
- Summary and future directions
- References

8. Poultry sourced edible inks
- Introduction
- Suitable 3D food printing technology in poultry systems
- Rheological behaviour and thermal properties of the ink
- Understanding and controlling binding mechanisms within layer interfaces in meat systems
- Storage and post-processing treatment of poultry-based 3D constructs
- Limitations
- Summary and future directions
- References

9. Seafood sourced edible inks
- Introduction
- Suitable 3D food printing technology in seafood systems
- Rheological behaviour and thermal properties of the ink
- Understanding and controlling binding mechanisms within layer interfaces in meat systems
- Storage and post-processing treatment of seafood-based 3D constructs
- Limitations
- Summary and future directions
- References


10. Unicellular green algae, nostoc or fungi sourced edible inks
- Introduction
- Suitable 3D food printing technology in unicellular green algae systems
- Rheological behaviour and thermal properties of the ink
- Understanding and controlling binding mechanisms within layer interfaces in meat systems
- Storage and post-processing treatment of unicellular green algae -based 3D constructs
- Limitations
- Summary and future directions
- References

11. Confectionery products
- Introduction
- Suitable 3D food printing technology in confectionery and chocolate-based systems
- Understanding and controlling binding mechanisms within layer interfaces in chocolate-based systems
- Storage and post-processing treatment of chocolate-based 3D constructs
- Limitations
- Summary and future directions
- References


12. Cereal-based products
- Introduction
- Suitable 3D food printing technology in cereal-based systems
- Understanding and controlling binding mechanisms within layer interfaces in cereal-based systems
- Storage and post-processing treatment of cereal-based 3D constructs
- Limitations
- Summary and future directions
- References


13. Confectionary products
- Introduction
- Suitable 3D food printing technology in confectionary-based systems

14. Edible soft gels
- Introduction
- Suitable 3D food printing technology in edible soft gels systems
- Understanding and controlling binding mechanisms within layer interfaces in edible soft gels systems
- Storage and post-processing treatment of edible soft gels 3D constructs
- Limitations
- Summary and future directions
- References

Part III: Properties of printability enhancers
15. Hydrocolloids (carbohydrates and proteins) as additive on 3D food printing
- Introduction
- Rheological optimization of the ink
- Implication of material’s thermal properties during printing
- Limitations
- Summary and future directions
- References
 
16. Lubricant enhancers
- Introduction
- Lubricant properties optimization of the ink
- Implication of material’s thermal properties during printing
- Limitations
- Summary and future directions
- References

17. Crosslinking agents (chemical, physical and enzymatic crosslinking)
- Introduction
- Mechanical and barrier properties optimization of the ink
- Implication of material’s thermal properties during printing
- Limitations
- Summary and future directions
- References

Part IV: Industrial perspective and future development
18. 3D food printing market segmentation
- Introduction
- Targeting potential markets
- Limitations
- Summary and future directions
- References

19. 4D printing technology
- Introduction
- Targeting potential markets
- Post-printing processing of 3D printed foods
- Potential applications
- Summary and future directions
- References

Details

No. of pages:
728
Language:
English
Copyright:
© Academic Press 2019
Published:
Imprint:
Academic Press
eBook ISBN:
9780128145654
Paperback ISBN:
9780128145647

About the Editor

Fernanda Godoi

Dr. Fernanda Condi de Godoi graduated from the State University of Maringá (Brazil) with a degree in chemical engineering. Since she was awarded her PhD in 2013 at the State University of Campinas (Brazil), her research interests lie in the role of biopolymers in a variety of processes, such as metal ion recovery from aqueous systems, and the development of lithium sulphur batteries. Before moving to Belgium, Dr. Godoi held a postdoc position within the School of Agriculture and Food Sciences at The University of Queensland (Australia). Currently, Dr. Godoi works at the Tessenderlo Innovation Center as an R & D expert. Her current research focuses on the functionality of biopolymers applied in food multicomponent systems, including microencapsulation of food ingredients and design of new textures with tailored nutritional content by means of 3D food printing technology.

Affiliations and Expertise

Tessenderlo Innovation Center; R&D Expert - Bio-valorization

Bhesh Bhandari

Professor Bhesh Bhandari has been associated with the University of Queensland for the last 25 years. His research and teaching areas include food materials science, processing, physical and engineering properties of foods and recently 3D printing of foods. Professor Bhandari has published five co-edited books and more than 350 book chapters and research papers. His publications have been cited nearly 14,000 times (2018), and he is recognised as one of the leading researchers in glass transition and encapsulation technologies in the food science discipline. Professor Bhandari was listed as a highly cited researcher in his discipline in 2015 by Thomson Reuters. He has recently patented two significant technologies, a continuous microgel particle formation device for encapsulation of food and pharmaceuticals and a technology to produce ethylene powder by applying materials science approach.

Affiliations and Expertise

Professor, University of Queensland, Australia

Sangeeta Prakash

Dr. Sangeeta Prakash is a lecturer in food technology at the University of Queensland with extensive experience in processing; physical characterisation, including tribological properties; and sensory profiling of various food ingredients and products, including proteins (dairy and plant), hydrocolloids, dairy products (milk, yoghurt, custard, cream cheese and dairy beverages), rice and meat. Her research interest also extends to digestibility of food ingredients in the human gastrointestinal tract. She has authored several research articles that includes a book chapter. Dr. Prakash has commenced several projects in food 3D printing. She was also a guest editor for the Journal of Food Engineering, managing the special issue on the recent development in food 3D printing technology.

Affiliations and Expertise

Lecturer in Food Technology, School of Agriculture and Food Sciences, The University of Queensland, Australia

Min Zhang

Professor Min Zhang has been associated with the School of Food Science and Technology, Jiangnan University, China, for the last 25 years. Professor Zhang is one of the highly cited researchers in China in the food science discipline. He has published two co-edited books in food science and several other books in Chinese. Professor Zhang has several projects on food 3D printing technologies, including some recent publications in reputed journals. Professor Zhang is a well-known professor in food science and engineering research in China.

Affiliations and Expertise

School of Food Science and Technology, Jiangnan University, China

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