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Fundamentals of 3D Food Printing and Applications.

By: Godoi, Fernanda C.
Contributor(s): Bhandari, Bhesh R | Prakash, Sangeeta | Zhang, Min.
Material type: materialTypeLabelBookPublisher: San Diego : Elsevier Science & Technology, 2018Copyright date: �2019Description: 1 online resource (408 pages).Content type: text Media type: computer Carrier type: online resourceISBN: 9780128145654.Subject(s): Three-dimensional printing | Food processing machinery-Design and construction | Image processing-Digital techniquesGenre/Form: Electronic books.DDC classification: 621.988 Online resources: Click to View
Contents:
Front Cover -- Fundamentals of 3D Food Printing and Applications -- Fundamentals of 3D Food Printing and Applications -- Copyright -- Contents -- 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 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 -- REFERENCES -- 4 - Cereal-Based and Insect-Enriched Printable Food: From Formulation to Postprocessing Treatments. Status and Pers ... -- 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 -- 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 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 -- REFERENCES -- FURTHER READING -- 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 -- 6.3.1.1 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 Manufacturing -- 8.3.3 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.
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Front Cover -- Fundamentals of 3D Food Printing and Applications -- Fundamentals of 3D Food Printing and Applications -- Copyright -- Contents -- 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 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 -- REFERENCES -- 4 - Cereal-Based and Insect-Enriched Printable Food: From Formulation to Postprocessing Treatments. Status and Pers ... -- 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 -- 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 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 -- REFERENCES -- FURTHER READING -- 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 -- 6.3.1.1 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 Manufacturing -- 8.3.3 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.

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