Fernanda C. Godoi – författare
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3 produkter
3 produkter
Häftad, Engelska, 2018
2 363 kr
Skickas inom 10-15 vardagar
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.
Details existing 3D food printing techniques, with an in-depth discussion on the mechanisms of formation of self-supporting layersIncludes the effects of flow behaviour and viscoelastic properties of printing materialsPresents strategies to enhance printability, such as the incorporation of hydrocolloids and lubricant enhancers3D printing features of a range of food materials, including cereal based, insect enriched, fruits and vegetables, chocolate and dairy ingredientsBusiness development for chocolate printing and the prospects of 3D food printing at home for domestic applicationsProsumer-driven 3D food printingSafety and labelling of 3D printed food
E-bok
Engelska, 20183 349 kr
Läs direkt efter köp
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.- 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
Häftad, Engelska, 2027
2 375 kr
Kommande
Fundamentals of 3D Food Printing and Applications, Second Edition offers a broad overview of 3D printing technology applied to food. This new edition outlines emerging 3D food printing technologies and their working mechanisms across a wide range of application areas, including the development of soft foods and confectionary designs. Chapters cover new trends and demands, such as changes in consumer preferences, new regulations, and new applications of 3D printing technology in the food industry. It also explores the use of natural and organic materials as printing materials to address end-user concerns about artificial food.In addition, the book covers the use of automated systems and advanced technologies, such as machine learning and artificial intelligence, to improve efficiency and consistency in 3D food printing. Case studies and best practices from industry professionals who have successfully scaled up their 3D food printing operations are presented throughout. Edited and written by a team of worldwide experts in 3D food printing, this book is the best resource covering the latest developments in 3D printing technology.Provides knowledge about the potential of 3D printing technology to create personalized food products with unique shapes, textures, and flavorsContains an in-depth understanding of 3D printing technology and its potential applications, allowing researchers to explore the technology in food product development and designBrings case studies and best practices from industry professionals and academia who have successfully used printing agents to enable the printing of raw vegetables in 3D food printingExplores ethical considerations in utilizing 4D printing technology for food