Author:
Strauss Bernhard,Kleinsorge Britta,Lotfian Pantea
Abstract
3D printing, also called additive manufacturing, represents a range of technologies that create 3D objects through a layer-by-layer deposition process using digital image files. 3D printing evolved over the past four decades from a prototyping tool to a manufacturing method in its own right in a number of industries and several additive manufacturing processes have matured into robust production technologies for highly customised and bespoke products when produced in small numbers. However, 3D printing technologies at their current stage of evolution are usually not considered commercially viable for mass production applications.
Reference100 articles.
1. Agunbiade, A. O., Song, L., Agunbiade, O. J., Ofoedu, C. E., Chacha, J. S., Duguma, H. T., Hossaini, S. M., Rasaq, W. A., Shorstkii, I., Osuji, C. M., Owuamanam, C. I., Okpala, C. O. R., Korzeniowska, M., & Guine, R. P. F. (2022). Potentials of 3D extrusion?based printing in resolving food processing challenges: A perspective review. Journal of Food Process Engineering, 45(4). https://doi.org/10.1111/jfpe.13996
2. ASTM International. (2022). ASTM ISO/ASTM52900-21 Additive manufacturing - General principles - Fundamentals and vocabulary. Autonomous Manufacturing. (2020). How 3D Printing Transforms the Food and Beverage Industry.
3. Azzollini, D., Derossi, A., Fogliano, V., Lakemond, C. M. M., & Severini, C. (2018). Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect riched snacks. Innovative Food Science & Emerging Technologies, 45, 344-353. https://doi.org/10.1016/j.ifset.2017.11.017
4. Baiano, A. (2022). 3D Printed Foods: A Comprehensive Review on Technologies, Nutritional Value, Safety, Consumer Attitude, Regulatory Framework, and Economic and Sustainability Issues. Food Reviews International, 38(5), 986-1016. https://doi.org/10.1080/87559129.2020.1762091
5. Bedoya, M. G., Montoya, D. R., Tabilo-Munizaga, G., Pérez-Won, M., & Lemus-Mondaca, R. (2022). Promising perspectives on novel protein food sources combining artificial intelligence and 3D food printing for food industry. Trends in Food Science & Technology, 128, 38-52. https://doi.org/10.1016/j.tifs.2022.05.013
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献