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- W4376272258 abstract "In Chapter Unavailable , our colleagues presented the latest advances in the use of electrospinning for the processing of food components, particularly probiotics. As the last chapter of Section III, we will introduce another emerging engineering technique – three-dimensional (3D) printing – in food applications. Research in 3D food printing has grown exponentially in recent years, which has led to increasing industry adoption of the technology for its advantages in minimizing food waste, automating production, and personalizing meals. 3D food printing uses soft ingredients that are automatically deposited using a layer-by-layer build process to form pre-specified edible shapes. However, producing desirable shapes that satisfy consumer expectations for nutrition, texture, and taste remains challenging. In this chapter, we will describe and provide examples in recent research concerning four key design phases for successful 3D food prints: (i) material preparation; (ii) printing parameters; (iii) food mechanics; (iv) consumer validation. The design approach applies to diverse materials used for printing food, including fruits/vegetables, proteins, and desserts. Consideration of printing parameters and food mechanics enables a fine-tuning of food ingredients to achieve successful print outcomes with desirable taste/texture attributes. Continued industry adoption of design for 3D printing has the potential to promote the creation of customizable foods that bypass the one-size-fits-all approach of bulk manufacturing, while delivering healthier and more desirable foods for consumers." @default.
- W4376272258 created "2023-05-13" @default.
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- W4376272258 date "2023-05-08" @default.
- W4376272258 modified "2023-10-01" @default.
- W4376272258 title "Three‐Dimensional Printing in Food Manufacturing and Mechanics" @default.
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- W4376272258 doi "https://doi.org/10.1002/9781119860594.ch15" @default.
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