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 behaviour and viscoelastic properties of printing materials - Presents strategies to enhance printability, such as the incorporation of hydrocolloids and lubricant enhancers - 3D printing features of a range of food materials, including cereal based, insect enriched, fruits and vegetables, chocolate and dairy ingredients - Business development for chocolate printing and the prospects of 3D food printing at home for domestic applications - Prosumer-driven 3D food printing - Safety and labelling of 3D printed food

Additive Manufacturing and 3D Printing Technology: Principles and Applications consists of the construction and working details of all modern additive manufacturing and 3D-printing technology processes and machines, while also including the fundamentals, for a well-rounded educational experience. The book is written to help the reader understand the fundamentals of the systems. This book provides a selection of additive manufacturing techniques suitable for near-term application with enough technical background to understand the domain, its applicability, and to consider variations to suit technical and organizational constraints. It highlights new innovative 3D-printing systems, presents a view of 4D printing, and promotes a vision of additive manufacturing and applications toward modern manufacturing engineering practices. With the block diagrams, self-explanatory figures, chapter exercises, and photographs of lab-developed prototypes, along with case studies, this new textbook will be useful to students studying courses in Mechanical, Production, Design, Mechatronics, and Electrical Engineering.

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.

This book gives a comprehensive overview of the rapidly evolving field of three-dimensional (3D) printing, and its increasing applications in the biomedical domain. 3D printing has distinct advantages like improved quality, cost-effectiveness, and higher efficiency compared to traditional manufacturing processes. Besides these advantages, current challenges and opportunities regarding choice of material, design, and efficiency are addressed in the book. Individual chapters also focus on select areas of applications such as surgical guides, tissue regeneration, artificial scaffolds and implants, and drug delivery and release. This book will be a valuable source of information for researchers and professionals interested in the expanding biomedical applications of 3D printing.

4D Printing: Fundamentals and Applications explores both autonomic and non-autonomic systems with different stimulus such as temperature, current, moisture, light and sound. In addition, the fifth dimensional aspect using more than one stimulus is outlined for additive manufacturing processes. The book presents both an introduction to the basic understanding of hybrid processes and explores the physics behind the process (in the form of derivation and numerical problems). For the field engineer, applicable codes and standards for each hybrid process are provided. Lastly, case studies are included in each section to provide the reader with a model to explore future research directions. - Begins with the fundamentals of the hybrid additive manufacturing process - Presents a discussion of the physics behind smart material functioning in hybrid additive manufacturing - Includes real world case studies on 4D and 5D printing, as well as a look at future research dimensions

3D Bioprinting: Fundamentals, Principles and Applications provides the latest information on the fundamentals, principles, physics, and applications of 3D bioprinting. It contains descriptions of the various bioprinting processes and technologies used in additive biomanufacturing of tissue constructs, tissues, and organs using living cells. The increasing availability and decreasing costs of 3D printing technologies are driving its use to meet medical needs, and this book provides an overview of these technologies and their integration. Each chapter discusses current limitations on the relevant technology, giving future perspectives. Professor Ozbolat has pulled together expertise from the fields of bioprinting, tissue engineering, tissue fabrication, and 3D printing in his inclusive table of contents. Topics covered include raw materials, processes, machine technology, products, applications, and limitations. The information in this book will help bioengineers, tissue and manufacturing engineers, and medical doctors understand the features of each bioprinting process, as well as bioink and bioprinter types. In addition, the book presents tactics that can be used to select the appropriate process for a given application, such as tissue engineering and regenerative medicine, transplantation, clinics, or pharmaceutics. - Describes all aspects of the bioprinting process, from bioink processing through design for bioprinting, bioprinting techniques, bioprinter technologies, organ printing, applications, and future trends - Provides a detailed description of each bioprinting technique with an in-depth understanding of its process modeling, underlying physics and characteristics, suitable bioink and cell types printed, and major accomplishments achieved thus far - Explains organ printing technology in detail with a step-by-step roadmap for the 3D bioprinting of organs from isolating stem cells to the post-transplantation of organs - Presents tactics that can be used to select the appropriate process for a given application, such as tissue engineering and regenerative medicine, transplantation, clinics, or pharmaceutics

Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.

A thorough introduction to 3D laser microfabrication technology, leading readers from the fundamentals and theory to its various potent applications, such as the generation of tiny objects or three-dimensional structures within the bulk of transparent materials. The book also presents new theoretical material on dielectric breakdown, allowing a better understanding of the differences between optical damage on surfaces and inside the bulk, as well as a look into the future. Chemists, physicists, materials scientists and engineers will find this a valuable source of interdisciplinary knowledge in the field of laser optics and nanotechnology.

3D Printing of Foods “p>Explore the fascinating realm of 3D food printing and its applications In 3D Printing of Foods, a team of distinguished researchers delivers a comprehensive and eye-opening exploration of the rapidly developing field of 3D food printing. In the book, the authors offer readers an examination of “food printability,” the foundation of 3D food printing. They discuss the enormous research gap in the subject that remains to be addressed and envisage a robust discipline in which food processing techniques, combined with 3D food printing, gives rise to a range of synergistic applications. In addition to treatments of safety challenges and research requirements, the book tackles food industry market trends and consumer preferences, as well as the globalization of printed foods and consumer perception of 3D printed foods. 3D Printing of Foods also explores the integration of electrohydrodynamic processes and encapsulation with 3D food printing. Readers will also find: Thorough introductions to 3D printing technology, 3D printing approaches, and food components and their printability In-depth examinations of the factors affecting the printability of foods, printability and techniques, and natively printable foods Practical discussions of pre-processing of non-printable foods and alternative ingredients used in food printing Comprehensive explorations of 4D printing technology and the applications of 3D food printing technology Perfect for 3D printing professionals and enthusiasts, as well as food scientists, 3D Printing of Foods is an indispensable resource for anyone interested in a one-stop resource addressing this cutting-edge technology with nearly limitless potential.

Resource added for the Prototype and Design program 106142.