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 behavior and viscoelastic properties of inks
- Explains the printing behavior of a broad range of edible inks from various sources, such as vegetal, dairy, red-meat, poultry, seafood and unicellular green algae
- Present strategies to enhance printability, such as the incorporation of hydrocolloids and lubricant enhancers
1. Introduction to 3D food printing
Part I: 3D food printing technologies 2. Extrusion-based 3D food printing 3. Laser-based 3D food printing 4. Ink-jet deposition of binder solutions onto powder bed
Part II: Edible inks
Applications 5. Vegetal sourced edible inks 6. Dairy sourced edible inks 7. Red meat sourced edible inks 8. Poultry sourced edible inks 9. Seafood sourced edible inks 10. Unicellular green algae, nostoc or fungi sourced edible inks 11. Confectionery products 12. Cereal-based products 13. Confectionary products 14. Edible soft gels
Part III: Properties of printability enhancers 15. Hydrocolloids (carbohydrates and proteins) as additive on 3D food printing 16. Lubricant enhancers 17. Crosslinking agents (chemical, physical and enzymatic crosslinking)
Part IV: Industrial perspective and future development 18. 3D food printing market segmentation 19. 4D printing technology
Dr Godoi is an early-career researcher within the School of Agriculture and Food Sciences at The University of Queensland (UQ). She has worked with polysaccharide-based matrices since her PhD awarded in June 2013 at State University of Campinas (Brazil). Dr Godoi's research has made substantial contributions to the surface chemistry field highlighting the role of oxygen-containing functional groups, inherent to biopolymers, in a variety of processes, such as, metal ion recovery from aqueous systems and on the development of lithium sulphur batteries. Her current research focus on the functionality of biopolymers applied for food multicomponent systems, including microencapsulation of food ingredients and design of new textures with tailored nutritional content by means of 3D food printing technology.
Bhandari, Bhesh R.
Prof. Bhandari has been associated with the University of Queensland for the last 21 years. His research and teaching areas include food materials science, processing, physical and engineering properties of foods. Prof Bhandari has published two co-edited books and more than 200 book chapters and research papers. His publications have been cited nearly 6000 times (2014) and is recognised as one of the leading researchers in glass transition and encapsulation technologies in food science discipline. He has recently patented two significant technologies, a continuous microgel particle formation device for encapsulation of food and pharmaceauticals and a technology to produce ethylene powder by applying materials science approach.
Dr Prakash is a lecturer in food technology at the University of Queensland with extensive experience in processing, physical characterisation (texture analyser, rheometer and tribometer and mastersizer) and sensory profiling of various food ingredients and products including proteins (dairy and plant), hydrocolloids, dairy products (milk, yoghurt, custard, cream cheese and dairy beverages), rice and meat. Her research interest also extends to digestibility of food ingredients in the human gastro intestinal tract. She has authored several research articles including a book chapter. Dr Prakash has commenced several projects in food 3D printing. She is also a guest editor for Journal of Food Engineering managing the special issue on the recent development on food 3D printing technology.
Professor Min Zhang works at the School of Food Science and Technology, Jiangnan University, China for the last 20 years. Professor Zhang is one of the highly cited researchers in China in food science discipline. He has published two co-edited books in food science and several other books in Chinese. Professor Zhang has several projects on food 3D printing technologies including some recent publications in reputed journals. Professor Zhang is a well-known professor in food science and engineering research in China.