A comparative study between syringe-based and screw-based 3D food printers by computational simulation-Reference-Cited by-同舟云学术

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A comparative study between syringe-based and screw-based 3D food printers by computational simulation

Published:2019-07 Issue: Volume:162 Page:397-404
ISSN:0168-1699
Container-title:Computers and Electronics in Agriculture
language:en
Short-container-title:Computers and Electronics in Agriculture

Author:

Guo Chao-Fan,Zhang Min,Bhandari Bhesh^ORCID

Funder

National Natural Science Foundation Program of China

China State Key Laboratory of Food Science and Technology Innovation Project

National First-class Discipline Program of Food Science and Technology

Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

Publisher

Elsevier BV

Subject

Horticulture,Computer Science Applications,Agronomy and Crop Science,Forestry

Reference22 articles.

1. Investigation on characteristics of 3D printing using Nostoc sphaeroides biomass;An;J. Sci. Food Agric.,2019

2. Design and scaling of wheat dough extrusion by numerical simulation of flow and heat transfer;Dhanasekharan;J. Food Eng.,2003

3. Analysis of the dispersive mixing efficiency in a twin-screw extrusion processing of starch based matrix;Emin;J. Food Eng.,2013

4. 3d printing technologies applied for food design: Status and prospects;Godoi;J. Food Eng.,2016

5. Additive manufacturing and its societal impact: a literature review;Huang;Int. J. Adv. Manuf. Technol.,2013

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