List Of Contributors
. -- Preface
. -- 1 - An Introduction To The Principles Of 3D Food Printing
. -- 1.1 Introduction
. -- 1.2 3D Printing Techniques
. -- 1.2.1 Inkjet Printing
. -- 1.2.1.1 Applicability Of Inkjet Printing
. -- 1.2.2 Extrusion-Based 3D Printing
. -- 1.2.2.1 Melting Extrusion
. -- 1.2.2.2 Gel-Forming Extrusion
. -- 1.2.3 Assessment Of Printing Quality
. -- 1.2.3.1 Shape Fidelity
. -- 1.2.3.2 Mechanical Properties Of The 3D Printed Construct
. -- 1.3 Heating Mode: Powder Layer Binding
. -- 1.4 Summary And Future Directions
. -- References
. -- 2 - 3D Food Printing Technologies And Factors Affecting Printing Precision
. -- 2.1 Introduction
. -- 2.2 3D Food Printing Technologies And Factors Affecting Printing Precision
. -- 2.2.1 Extrusion-Based Printing
. -- 2.2.1.1 Melting Extrusion-Based Printing
. -- 2.2.1.1.1 Mechanism Of Formation Of Self-Supporting Layers
. -- 2.2.1.1.2 Effect Of Printing Parameters On Printing Behaviour
. -- 2.2.1.1.3 Implications Of Materials’ Thermal Properties On Melting Extrusion-Based Printing
. -- 2.2.1.1.4 Application Of Melting Extrusion-Based Printing In Food Creation
. -- 2.2.1.2 Soft Materials Extrusion-Based Printing
. -- 2.2.1.2.1 Mechanism Of Formation Of Self-Supporting Layers
. -- 2.2.1.2.2 Effect Of Printing Parameters On Printing Behaviour
. -- 2.2.1.2.3 Effect Of Materials’ Properties Of Soft Materials On Printing Behaviour
. -- 2.2.1.3 Pre- And Posttreatment Methods
. -- 2.2.1.4 Application Of Soft Materials Extrusion-Based Printing In Food Creation
. -- 2.2.2 Selective Laser Sintering
. -- 2.2.2.1 Effect Of Printing Parameters On Printing Behaviour
. -- 2.2.2.2 Implications Of Materials’ Properties On Laser-Based Printing
. -- 2.2.2.3 Application Of Laser-Based Printing In Food Creation
. -- 2.2.3 Binder Jetting
. -- 2.2.3.1 Effect Of Printing Parameters On Printing Behaviour
. -- 2.2.3.2 Implications Of Materials’ Properties On Binder Jetting
. -- 2.2.3.3 Application Of Binder Jetting In Food Creation
. -- 2.2.4 Inkjet Printing
. -- 2.2.4.1 Effect Of Printing Parameters On Printing Behaviour
. -- 2.2.4.2 Implications Of Materials’ Properties On Binder Jetting 2.2.4.3 Application Of Inkjet Printing Food Creation 2.3 Summary And Future Directions References 3 - Critical Variables In 3D Food Printing 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 Effe 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 References 4 - Cereal-Based And Insect-Enriched Printable Food: From Formulation To Postprocessing Treatments. 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 Edi 4.7.1 Nutritional Properties Of Edible Insects 4.7.2 Current Research In 3D Printing For Obtaining Insect-Enriched Products 4.8 Conclusions References 5 - 3D Printed Food From Fruits And Vegetables 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 Pr 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 References Further Reading 6 - 3D Printing Chocolate: Properties Of Formulations For Extrusion, Sintering, Binding And Ink Jett
. -- 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 6.3.1.1 Moulding 6.3.1.2 Enrobing 6.3.1.3 Panning 6.3.1.4 One Shot 6.3.2 Specialty Chocolate Products 6.3.2.1 Ice Cream Chocolate 6.3.2.2 Heat Resistance 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 References 7 - Potential Applications Of Dairy Products, Ingredients And Formulations In 3D Printing 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 References Further Reading 8 - Material, Process And Business Development For 3D Chocolate Printing 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 8.2.3.1 Food Supply Chain Business Model 8.2.3.2 Traditional Chocolate Production And Management Model 8.2.3.3 Manufacturer-Led And Retailer-Led Chocolate Production Model 8.2.3.4 Conclusion On Computational Simulation Of Business Model 8.3 Development Of Chocolate 3D Printing Technology 8.3.1 Chocolate Features 8.3.1.1 The State And Texture Of Chocolate 8.3.1.2 Chocolate Viscosity And Flow Properties 8.3.1.3 Chocolate Crystallisation And Tempering 8.3.2 Chocolate Additive Layer Manufacturing8.3.3 Experimental 8.3.4 Results And Discussion 8.3.4.1 Rheological Behaviour Of Chocolate 8.3.4.2 Optimisation Of Nozzle Height 8.3.4.3 Optimisation Of Nozzle Aperture Size 8.3.4.4 Optimisation Of The Extrusion Rate And Nozzle Moving Speed 8.3.4.5 Extrusion Optimisation For Multilayer Components 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 8.4.1.1 Extruded Layer Thickness Optimisation Calculation 8.4.1.2 Extruded Layer Thickness Optimisation Experiment 8.4.1.3 Compression Layer Thickness Optimisation Data Comparison 8.4.2 Layer Scanning Speed Optimisation Based On Perimeter Change Rate 8.4.2.1 Speed Optimisation Calculation 8.4.2.2 Speed Optimisation Experiment 8.4.2.3 Scan Speed Optimisation Data Comparison 8.4.3 Conclusions 8.5 Extension Of Chocolate 3D Printing Application Technology 8.5.1 Healthcare Products And Chocolate 3D Printing 8.5.1.1 Healthcare Products And Chocolate Medical Value 8.5.1.2 The Combination Of Chocolate And Health Products 8.5.2 Feasibility Experiment Of Adding Healthcare Products 8.5.2.1 The Addition Of Vitamin C 8.5.2.1.1 The Experiment Of Addition Of Vitamin C 8.5.2.1.2 The Results Analysis Of Addition Of Vitamin C 8.5.2.2 Lutein Addition 8.5.2.2.1 Lutein Addition Experiment 8.5.2.2.2 Analysis Of Lutein Test Results 8.5.2.3 The Addition Of Cranberry Extract 8.5.2.3.1 Cranberry Addition Experiment 8.5.2.3.2 Analysis Of Cranberry Addition Experiment Result 8.5.2.4 Verification Of Collapse 8.5.2.4.1 Formula 1 8.5.2.4.2 Formula 2 8.5.2.4.3 Formula 3 8.5.2.4.4 Conclusion 8.5.2.5 The Addition Of Methyl Cellulose 8.5.2.5.1 Methyl Cellulose 8.5.2.5.2 Methyl Cellulose Addition Experiment 8.5.2.5.3 Conclusions 8.6 Summary And Outlook References Further Reading 9 - Creation Of Food Structures Through Binder Jetting 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 9.6.1.1 Powder Deposition 9.6.1.2 Material Jetting 9.6.2 Combining Powder And Ink During Print 9.7 Postprocessing 9.8 Application And Outlook For Food Materials References 10 - 3D Food Printing Technology At Home, Domestic Application 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 10.2.2.1 Hobbyist 10.2.2.2 Industrial Purposes 10.2.2.3 Specialty Stores 10.2.2.4 Research And Education 10.2.2.5 Educational Use 10.2.2.6 Medical Care And Nursing 10.2.2.7 Domestic Purpose 10.2.2.8 Collectivities 10.2.2.9 Permanent And Pop-Up Restaurants 10.2.2.10 Space Missions 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 10.4.5.1 Personalised Nutrition 10.4.5.2 Nutritional Management Through 3Dfp 10.4.5.3 Vegetarian And Vegan 10.4.5.4 Allergies And Intolerances 10.4.5.5 Toddlers And Children 10.4.5.6 Elders And Clinical Nutrition 10.5 Limitations, General Considerations And Conclusions References 11 - Prosumer-Driven 3D Food Printing: Role Of Digital Platforms In Future 3D Food Printing Systems 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 11.6 Conclusions References 12 - Safety And Labelling Of 3D Printed Food 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 12.2.2.1 Solving The Food Scarcity Problem 12.2.2.2 Eliminating Malnutrition 12.2.2.3 Reducing Climate Change 12.2.2.4 Eliminating No-Longer-Necessary Businesses 12.2.2.5 Solving The Problem Of Supplying ‘Food On The Go’ 12.3 3D Printed Food's Safety And Labelling Issues 12.3.1 Safety Issues 12.3.1.1 Short Term: Food Poisoning 12.3.1.2 Scenario 1: Food Allergy 12.3.1.3 Scenario 2: Batches Of Ingredients Containing Contaminations 12.3.1.4 Long Term: Changes To The Human Body 12.3.2 Labelling Issues 12.3.2.1 Scenario 1: Food Printing The Majority Of The Package Food To Sell To The Mass Population 12.3.2.2 Scenario 2: Food Printing a Small Portion Of The Package Food To Sell To The Mass Populatio 12.3.2.3 Scenario 3: Food Printing In Front Of The Customers Before Selling 12.3.2.4 Scenario 4: Food Printing a Meal At Home 12.4 Conclusion References 13 - Future Outlook Of 3D Food Printing 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? References