Infodoc : Sciences, Techniques et Culture

Chapter 1 - An Introduction to the Principles of 3D Food Printing
Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash, Min Zhang
1.1 Introduction
1.2 3D Printing Techniques
1.2.1 Inkjet Printing
1.2.2 Extrusion-Based 3D Printing
1.2.3 Assessment of Printing Quality
1.3 Heating Mode: Powder Layer Binding
1.4 Summary and Future Directions
Chapter 2 - 3D Food Printing Technologies and Factors Affecting Printing Precision
[...]

Chapter 1 - An Introduction to the Principles of 3D Food Printing
Fernanda C. Godoi, Bhesh R. Bhandari, Sangeeta Prakash, Min Zhang
1.1 Introduction
1.2 3D Printing Techniques
1.2.1 Inkjet Printing
1.2.2 Extrusion-Based 3D Printing
1.2.3 Assessment of Printing Quality
1.3 Heating Mode: Powder Layer Binding
1.4 Summary and Future Directions
Chapter 2 - 3D Food Printing Technologies and Factors Affecting Printing Precision
Zhenbin Liu and Min Zha
2.1 Introduction
2.2 3D Food Printing Technologies and Factors Affecting Printing Precision
2.2.1 Extrusion-Based Printing
2.2.2 Selective Laser Sintering
2.2.3 Binder Jetting
2.2.4 Inkjet Printing
2.3 Summary and Future Directions
Chapter 3 - Critical Variables in 3D Food Printing
Antonio Derossi, Rossella Caporizzi, Ilde Ricci, Carla Severini
3.1 3D Printing Technology Applied to the Food Sector
3.2 Structural Configuration of 3D Printers
3.2.1 Stepper Motors Drive the Movements of a 3D Printer in Four Axes: Basic Features and Their Effects
3.3 Computer-Aided Design Systems to Create 3D Virtual Models of Food
3.4 Process Planning of 3D Food Printing
3.4.1 Basic Principles of the Slicing Software to Prepare 3D Food Printing
3.4.2 Printing Variables and Their Effects on the Quality of 3D Edible Objects
3.5 The Firmware of the 3D Printer: Basic Principles and Settings That Affect the Printing Quality
3.6 G-Code: The Language To Drive Printers and To Optimise Printing Quality
3.7 Conclusions
Chapter 4 - Cereal-Based and Insect-Enriched Printable Food: From Formulation to Postprocessing Treatments Status and Perspectives
Rossella Caporizzi, Antonio Derossi and Carla Severini
4.1 Introduction
4.2 3D Printing Technologies for Cereal-Based Formulations
4.3 Factors Affecting the Printability of a Dough
4.3.1 Effect of Ingredients and Nutritional Compounds in the 3D Printing Process
4.3.2 The Use of Binding Agents to Improve the Printability of Dough
4.4 Postprocessing Technologies
4.5 Textural Properties of 3D-Printed Cereal-Based Products
4.6 Printing Variables Affecting the Quality of Cereal-Based Products
4.7 Innovative Food Formulations in 3D Printing: The Case of Cereal-Based Products Enriched With Edible Insects
4.7.1 Nutritional Properties of Edible Insects
4.7.2 Current Research in 3D Printing for Obtaining Insect-Enriched Products
4.8 Conclusions
Chapter 5 - 3D Printed Food From Fruits and Vegetables
Ilde Ricci, Antonio Derossi and Carla Severini
5.1 Introduction
5.2 Potential Application of 3D Printing Technology for Vegetable-Based Products
5.2.1 Potential Nutritional and Healthy Properties of 3D Printed Fruit and Vegetables Used for 3D Printing
5.3 Processing Steps for Fruit and Vegetable Printing
5.3.1 Selection of Raw Fruits and Vegetables and Designing of Personalised Food Formulas
5.3.2 Processing Steps for Preparing Fruits and Vegetables for 3D Printing
5.4 Settings of Conditions for Fruit and Vegetable 3D Printing
5.5 Methods to Improve the Shelf-Life of Vegetable 3D Printed Foods
5.6 The Use of Fruit and Vegetable Waste for 3D Food Printing as Future Perspectives
5.7 Conclusion
Chapter 6 - 3D Printing Chocolate: Properties of Formulations for Extrusion, Sintering, Binding and Ink Jetting
6.1 Introduction
6.2 Properties of Chocolate
6.2.1 Chocolate Structure
6.2.2 Chocolate Rheology
6.3 Chocolate Formulations
6.3.1 Common Chocolate Products
6.3.2 Specialty Chocolate Products
6.4 3D Printing Platform
6.5 3D Printing Chocolate: Extrusion
6.5.1 Process Optimisation
6.6 3D Printing Chocolate: Sintering and Binding
6.7 3D Printing Chocolate: Inkjet
6.8 Future Trends
Matthew Lanaro, Mathilde R. Desselle and Maria A. Woodruff
Chapter 7 - Potential Applications of Dairy Products, Ingredients and Formulations in 3D Printing
Megan M. Ross, Alan L. Kelly and Shane V. Crowley
7.1 Introduction
7.2 Overview of Relevant 3D Printing Technologies
7.3 Structure-Forming Mechanisms Involving Milk Components
7.3.1 Milk Proteins
7.3.2 Milk Fat
7.3.3 Lactose
7.4 Studies of Printable Dairy Structures
7.5 Analytical Tools for 3D-Printed Dairy Applications
7.6 Case Study: 3D Printing of Processed Cheese
7.7 Research Needs, Challenges and Opportunities
7.7.1 Safety and Acceptance
7.7.2 Research Challenges
7.7.3 Industrial Advantages and Disadvantages
Chapter 8 - Material, Process and Business Development for 3D Chocolate Printing
Liang Hao, Yan Li, Ping Gong, Weil Xiong
8.1 Introduction
8.2 Commercial Feasibility Study
8.2.1 Chocolate Background
8.2.2 Chocolate Status Quo
8.2.3 Research on the 3D Chocolate Printing Business Model
8.3 Development of Chocolate 3D Printing Technology
8.3.1 Chocolate Features
8.3.2 Chocolate Additive Layer Manufacturing
8.3.3 Experimental
8.3.4 Results and Discussion
8.3.5 Conclusions
8.4 Optimisation of Chocolate 3D Printing Technology
8.4.1 Adaptive Extrusion Layer Thickness Optimisation Based on Area Change Rate
8.4.2 Layer Scanning Speed Optimisation Based on Perimeter Change Rate
8.4.3 Conclusions
8.5 Extension of Chocolate 3D Printing Application Technology
8.5.1 Healthcare Products and Chocolate 3D Printing
8.5.2 Feasibility Experiment of Adding Healthcare Products
8.6 Summary and Outlook
Chapter 9 - Creation of Food Structures Through Binder Jetting
Sonia Holland, Tim Foster and Chris Tuck
9.1 Introduction to Binder Jetting
9.2 Powder Characteristics and Interlayer Cohesion
9.3 Powder Binding Mechanisms
9.4 Suggested Analysis
9.5 Formulating a Functional Printing Ink
9.5.1 Ink Jetting Theory
9.5.2 Viscosity Considerations for Ink Jetting
9.5.3 The Effects of Additives to Enhance Viscosity
9.5.4 Surface Tension and Density
9.6 Controls and Considerations During and Postprinting
9.6.1 Printer Settings
9.6.2 Combining Powder and Ink During Print
9.7 Postprocessing
9.8 Application and Outlook for Food Materials
Chapter 10 - 3D Food Printing Technology at Home, Domestic Application
Estefanía Rubio and Sònia Hurtado
10.1 Global Scope
10.2 3D Food Printing Technology
10.2.1 How Does 3D Food Printing Work?
10.2.2 3D Food Printers
10.3 Food Preparations for Extruder-Based 3D Food Printing
10.3.1 Food Preparation Examples Related to Print Purpose
10.3.2 Rheological Limitations and Technical Considerations
10.3.3 3D Printer Device-Related Technical Considerations
10.4 3D Food Printing at Home
10.4.1 A 3D Food Printer Conceived as a ‘Mini Food Factory’
10.4.2 Versatility: Everyday Cooking and Fine Cuisine, at Home and Hospitality
10.4.3 Traditional Recipes and Adapted Formulations
10.4.4 Reduce, Reuse, Recycle. Environment Friendly and a Potential Contributor to Circular Economy
10.4.5 Domestic Applications with Dietetic Purposes
10.5 Limitations, General Considerations and Conclusions
Chapter 11 - Prosumer-Driven 3D Food Printing: Role of Digital Platforms in Future 3D Food Printing Systems
Siddharth Jayaprakash, Iñigo Flores Ituarte and Jouni Partanen
11.1 Introduction
11.2 What Is Prosumption?
11.3 Evolution of Prosumption
11.4 Current State of 3D Food Printing
11.4.1 Market Segmentation
11.4.2 3D Food Printing Ecosystem and Associated Value Chains
11.4.3 Ingredient Portfolio
11.4.4 Machine Concepts
11.5 Food Prosumption With 3D Food Printing
11.5.1 Change Drivers
11.5.2 Future of Food
11.5.3 Digital Platform for 3D Food Printing
11.5.4 Futuristic Application Areas
11.5.5 Example Use Cases
11.5.6 The Impact
Chapter 12 - Safety and Labelling of 3D Printed Food
Jasper L. Tran
12.1 Introduction
12.2 3D Printed Food’s Possibilities and Implications
12.2.1 3D Printed Food’s Endless Possibilities
12.2.2 Implications of 3D Printed Food
12.3 3D Printed Food’s Safety and Labelling Issues
12.3.1 Safety Issues
12.3.2 Labelling Issues
12.4 Conclusion
Chapter 13 - Future Outlook of 3D Food Printing
Sangeeta Prakash, Bhesh R. Bhandari, Fernanda C. Godoi, Min Zhang
13.1 Introduction
13.2 Future of 3D Printing
13.2.1 Constructs with Varying Microstructure Leading to Novel Food Textures
13.2.2 Improved Texture-Modified Food for People with Swallowing and Chewing Difficulties
13.2.3 Increased Fruit and Vegetable Intake Among Children
13.2.4 Healthy Foods With Reduced Fat, Sugar and Salt
13.2.5 Preventing Wastage of Perishables and Sustainability
13.3 What to Expect in the Next 5 Years?