3D Printing of Food Products for Sustainability : Innovation, Design and Applications.

Format:

Book

Author/Creator:

Mustansar Hussain, Chaudhery.

Contributor:

Mustansar Hussain, Chaudhery; Ekren, Banu Yetkin

Language:

English

Physical Description:

1 online resource (466 pages)

Edition:

1st ed.

Place of Publication:

Chantilly : Elsevier Science & Technology, 2026.

Summary:

3D Printing of Food Products for Sustainability: Innovation, Design and Applications provides a comprehensive overview of the latest developments in 3D printing technology as applied to food production, with a focus on sustainability.

Contents:

Front Cover

3D Printing of Food Products for Sustainability

3D Printing of Food Products for Sustainability: Innovation, Design and Applications

Copyright

Dedication

Contents

Contributors

Preface

Acknowledgments

One - Foundations of 3D printing for food products

One - Introduction to 3D printing for food products

1.1 INTRODUCTION TO 3D PRINTING FOR FOOD PRODUCTS

1.1.1 History and evolution of 3D food printing

1.1.2 Types of 3D printers used in food production

1.1.2.1 SELECTIVE LASER SINTERING (SLS)

1.1.2.2 SELECTIVE HOT AIR SINTERING (SHAS)

1.1.2.3 LIQUID BINDING

1.1.2.4 INK-JET PRINTING

1.1.2.5 EXTRUSION METHOD

1.1.2.6 BIO-PRINTING (CELL PRINTING)

1.1.3 Applications of 3D printing in food products

1.1.3.1 CONFECTIONARY PRODUCTS

1.1.3.2 ANIMAL DERIVED PRODUCTS

1.1.3.3 SNACKS

1.1.3.4 MILITARY AND SPACE FOOD

1.1.4 Edible printing materials used in 3D food printing

1.1.4.1 NATIVE PRINTABLE FOOD MATERIALS

1.1.4.2 NONNATIVE PRINTABLE TRADITIONAL FOOD MATERIALS

1.1.4.3 ALTERNATIVE NOVEL INGREDIENTS

1.1.4.4 PROPERTIES OF EDIBLE PRINTING MATERIALS

1.1.4.5 SUSTAINABILITY ASPECTS OF MATERIAL SOURCING

1.1.5 Benefits, challenges and limitations

1.1.5.1 POTENTIAL BENEFITS OF 3D FOOD PRINTING

1.1.5.2 CHALLENGES OF 3D FOOD PRINTING

1.1.5.3 REGULATORY AND SAFETY CONSIDERATIONS

1.1.6 Future perspectives and directions

1.1.6.1 TECHNOLOGICAL INNOVATIONS ON THE HORIZON

1.1.6.2 IMPACT ON THE FOOD INDUSTRY

1.1.6.3 FUTURE NEEDS

1.2 CONCLUSION

DECLARATION OF AI AND AI-ASSISTED TECHNOLOGIES IN THE WRITING PROCESS

AI DISCLOSURE

REFERENCES

Two - Materials science for 3D food printing

2.1 INTRODUCTION

2.2 3D PRINTING TECHNOLOGIES FOR FOOD

2.2.1 Major techniques

2.2.1.1 EXTRUSION-BASED PRINTING

2.2.1.2 INKJET AND BINDER JETTING.

2.2.1.3 SELECTIVE LASER SINTERING

2.2.2 Suitability of material

2.3 PRINTABILITY

2.3.1 Rheology

2.3.2 Thermal properties

2.3.3 Mechanical behavior and structural fidelity

2.3.4 Postprocessing

2.4 FOOD-GRADE MATERIALS

2.4.1 Carbohydrates

2.4.2 Proteins

2.4.3 Fats and emulsions

2.4.4 Hydrocolloids

2.4.5 Bioinks for cultured meat and organoid scaffolds

2.5 MATERIAL DESIGN AND FORMULATION STRATEGIES

2.5.1 Blending

2.5.2 Fluids content, emulsification, and binders

2.5.3 Incorporation of functional ingredients

2.6 GEL-BASED AND 4D PRINTING

2.6.1 Starch, protein, and pickering emulsions

2.6.2 Stimuli-responsive materials

2.7 CHALLENGES AND FUTURE DIRECTIONS

2.8 CONCLUSION

Three - Technological overview of 3D printers for food products

3.1 INTRODUCTION

3.1.1 Background of the 3D food printing (3DFP)

3.1.2 3DFP in modern food

3.1.3 Objectives

3.1.4 Structure

3.2 LITERATURE REVIEW

3.2.1 Evolution of 3DPT

3.2.2 History of 3DFP

3.2.3 Latest trends in 3DFP

3.2.4 Applications of 3DFP in the food sector

3.2.5 Key findings

3.3 3D FOOD PRINTING TECHNOLOGY

3.3.1 Overview of 3DP methods used in food production

3.3.2 Additive manufacturing techniques for food products

3.3.3 Essential components of 3D food printers

3.3.4 Ingredients and materials properties for 3DFP

3.3.5 Processing and printing parameters

3.3.6 Postprocessing and finishing methods

3.4 POTENTIAL AND CHALLENGES OF 3DFP

3.4.1 Innovation in food design and customization

3.4.2 Role of 3DP in sustainable food

3.4.3 Health and nutritional benefits of 3D-printed foods

3.4.4 Technical challenges in 3DFP

3.4.5 Regulatory issues

3.4.6 Shelf life and food safety considerations

3.4.7 Ingredient limitations and materials constraints.

3.4.8 Consumer perception and public acceptance

3.5 DISCUSSION

3.5.1 Comparative analysis

3.5.2 Economical and commercial feasibility

3.5.3 Impact of 3DP on food supply chains

3.5.4 Ethical and environmental concerns

3.5.5 Future prospects and technologies advancements

3.6 RESEARCH GAPS IN 3DFP

3.6.1 Identification of knowledge gaps in 3DFP

3.6.2 Limitation in current research technologies

3.6.3 Need for standardization in 3DFP

3.6.4 Future research areas

3.7 CONCLUSION

3.7.1 Findings

3.7.2 Contribution

3.7.3 Practical implications

3.7.4 Future research directions

ACKNOWLEDGMENT

Two - Methodologies and processes used in 3D printing of food products

Four - Evaluation of changes in rheological and spectral characteristics of food inks during extrusion 3D printing

4.1 INTRODUCTION

4.2 RHEOLOGY AND SPECTRA PROPERTIES OF THE FOOD INK TO PRINT 3D

4.2.1 Rheology characterization of the food ink before and after printing

4.2.2 Spectra characterization of food inks

4.3 PATTERN RECOGNITION AND ASSOCIATION OF VARIABLES BY MULTIVARIATE ANALYSIS

4.3.1 Analysis of the rheological data

4.3.2 Analysis of spectra data

4.3.3 Combined rheological and spectral data analysis

4.4 CONCLUSIONS

Five - 3D scanning, digital modelling, and software algorithms for food design in 3D printing of food products

5.1 INTRODUCTION

5.2 3D PRINTERS AS AM

5.3 3DP PROCESSES

5.4 3D BIOPRINTING

5.5 ADVANTAGES OF 3DP FOOD PRODUCTS

5.6 DISADVANTAGES OF 3DP FOOD PRODUCTS

5.7 FOOD DESIGN IN 3DP

5.8 3D FOOD INK PRINTER

5.9 MATERIAL-BASED TEXTURE

5.10 DIGITAL MODELS

5.11 CAD-BASED MODEL

5.12 SCANNING-BASED MODEL

5.13 FOOD MODELS FOR 3DP

5.14 TEXTURE

5.15 COLOR

5.16 SENSORY DESIGN

5.17 3DS

5.18 ANALYZE THE SURFACE.

5.19 FOOD DESIGN 3D PRINTER ALGORITHM

5.20 CONCLUSIONS

Six - Printable food in future: Material structure and property of 3D food ink

6.1 INTRODUCTION

6.2 MAIN MATRICES OF FOOD 3D PRINTING MATERIALS

6.2.1 Protein-based materials

6.2.2 Starch-based materials

6.2.3 Non-starch polysaccharide-based materials

6.2.4 Lipid-based materials

6.3 MIXED MATRICES OF FOOD 3D PRINTING MATERIALS

6.3.1 Emulsion gel materials

6.3.2 Multi gel systems

6.3.2.1 BAKERY DOUGH/COOKIES

6.3.2.2 MEAT/SURIMI SYSTEMS

6.3.2.3 CULTURED MEAT SCAFFOLDS

6.4 NUTRIENT-RICH OR FUNCTIONAL MATERIALS

6.4.1 Vitamin enhancement

6.4.2 Other nutrition composites

6.5 CONCLUSION

Three - Sustainable innovations in food production through 3D printing

Seven - Utilizing 3D printing for customized nutrition and sustainability in institutional food services

7.1 INTRODUCTION

7.1.1 3D food printing

7.2 INGREDIENTS PREPARATION

7.2.1 3D Printer

7.2.2 Design and printing

7.2.3 Innovative culinary creations

7.2.4 Sustainability

7.3 CHALLENGES

7.3.1 Scalability

7.3.2 Customized nutrition in 3D food printing

7.3.3 Nutrition enhancement

7.3.4 3D food printing and dietary fortification

7.3.5 Personalized meal planning

7.3.6 Medical Nutrition Therapy

7.3.7 3D printing in institutional food services

7.3.8 Advantages of 3D printing in institutional food services

7.4 APPLICATIONS IN DIFFERENT INSTITUTIONS

7.5 TECHNOLOGICAL ADVANCEMENTS

7.5.1 Consumer experience

7.6 CHALLENGES AND FUTURE DIRECTIONS

7.7 CONCLUSION

Eight - 3D Printing's impact on sustainable food supply chain management

8.1 INTRODUCTION

8.2 METHODOLOGY AND DATA COLLECTION

8.3 OVERVIEW OF 3D PRINTING IN THE FOOD INDUSTRY

8.3.1 Extrusion-based printing.

8.3.2 Powder-based printing

8.3.3 Inkjet printing

8.3.4 Key 3D food printing applications

8.3.5 3D printing in the broader food supply chain

8.4 3D-PRINTED FOOD SUPPLY CHAIN STRATEGIES

8.4.1 Decentralized manufacturing

8.4.1.1 ON-DEMAND PRODUCTION

8.4.1.2 MASS CUSTOMIZATION

8.4.1.3 IN-HOUSE PRODUCTION

8.4.2 Diffusion of 3D printing in the food supply chain (IDT analysis)

8.4.2.1 INNOVATION CHARACTERISTICS OF FOOD 3D PRINTING

8.4.2.2 ADOPTION STAGES IN THE FOOD INDUSTRY

8.5 SUSTAINABILITY IMPLICATIONS OF 3D FOOD PRINTING

8.5.1 Economic sustainability

8.5.1.1 ECONOMIC SUSTAINABILITY

8.5.1.2 ENVIRONMENTAL SUSTAINABILITY

8.5.1.3 SOCIAL SUSTAINABILITY

8.6 STRATEGIC RECOMMENDATIONS

8.6.1 For industry stakeholders (food manufacturers, restaurants, and entrepreneurs)

8.6.1.1 ADOPT PILOT PROGRAMS AND GRADUAL SCALING

8.6.1.2 INVEST IN CONTINUOUS R&amp

D AND COLLABORATION

8.6.1.3 STREAMLINE SUPPLY CHAIN INTEGRATION

8.6.2 For educators and workforce developers (culinary schools, universities, training programs)

8.6.2.1 CREATE INTERDISCIPLINARY CURRICULA

8.6.2.2 ESTABLISH COMPETENCY STANDARDS AND CERTIFICATION

8.6.3 For policymakers

8.6.3.1 DEVELOP CLEAR AND SUPPORTIVE REGULATORY FRAMEWORK

8.6.3.2 ENCOURAGE PUBLIC-PRIVATE PARTNERSHIPS AND ACCESSIBLE FUNDING

8.6.3.3 PROMOTE CONSUMER EDUCATION AND AWARENESS

8.7 CONCLUSION

Nine - Advancing 3D printing in food systems for a sustainable circular economy and waste management

9.1 INTRODUCTION

9.2 TRANSFORMATION OF WASTE PRODUCTS BY 3D PRINTING

9.2.1 Cocoa, coffee by-products and herbs

9.2.2 Fruit and vegetable waste/agro-waste

9.2.3 Legume, cereal by-products - upcycling, biomass

9.2.4 Insects

9.2.5 Seafood waste

9.2.6 Algae

9.2.7 Fungi

9.2.8 Dairy wastes.

9.3 CONCLUSION AND FUTURE OUTLOOK.

Notes:

Description based on publisher supplied metadata and other sources.

ISBN:

0-443-33917-1

0-443-33916-3

9780443339172

OCLC:

1581080994