3D Printing of Foods. C. Anandharamakrishnan

3D Printing of Foods - C. Anandharamakrishnan


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Although extrusion‐based 3D printing has a great scope and applicability for printing foods, the printing of delicate complex shapes is very challenging. The extrusion‐based 3D constructs are more prone to structural collapse and deformation that requires additional support for stable product geometry which must be removed after 3D printing process (Liu and Zhang 2019). In case of polymer printing, the removal of additional support structures is easy, however, for food applications it greatly affects the final resolution of the printed 3D construct. Hence, more studies on material properties and post‐stability behaviour are required for deeper understanding of the food printing technologies.

Schematic illustration of different types of extrusion mechanism (a) piston-based extrusion system, (b) syringe-based extrusion system, and (c) screw-based extrusion system. Schematic illustration of 3D printed samples using dual extrusion of different internal structures (a) triangle, (b) square, (c) circle, and (d) hexagon.

      Source: From Liu et al. (2018b), Figure 02 [p. 019] / With permission of Elsevier. DOI‐https://doi.org/10.1016/j.lwt.2018.06.014.

Schematic illustration of 3D printing of material supply using multi-head 3D food printer MultiCARK™ (unpublished).

      2.4.2.1 Hot‐Melt Extrusion


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