Fundamentals of 3D Food Printing and Applications

Fundamentals of 3D Food Printing and Applications
Author: Fernanda C. Godoi,Bhesh R. Bhandari,Sangeeta Prakash,Min Zhang
Publsiher: Academic Press
Total Pages: 406
Release: 2018-11-02
ISBN 10: 012814565X
ISBN 13: 9780128145654
Language: EN, FR, DE, ES & NL

Fundamentals of 3D Food Printing and Applications Book Review:

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

3D Printer User Guide

3D Printer User Guide
Author: Keith J Prout
Publsiher: Independently Published
Total Pages: 118
Release: 2020-12-18
ISBN 10: 1928374650XXX
ISBN 13: 9798583503667
Language: EN, FR, DE, ES & NL

3D Printer User Guide Book Review:

What if I tell you that it is possible to make your food, in your kitchen, without paying the chef across the street a dime for it? Will you believe me? Oh, the best part, you don't have to know how to cook to make your food! Will you also believe me if I also tell you that you can produce the broken piece of your board game and other broken things in your home or office without paying for them?Ahhh, who am I that you should believe? You don't have to believe me, but you can google about these and see how 3D printing is changing the world. Maybe you think you need about $1000 or need to know about engineering design to get started. Well, I tell you, you might be wrong. You don't need to have your 3D printer; neither do you need to have any engineering design knowledge to enjoy the benefits of 3D printing. All you need is to buy this book and find out how to go about that. If, however, you've got yourself an excellent 3D printer or you want to buy a friendly cheap 3D printer to fully benefit from this trend of additive manufacturing, this guide is also for you. This guide is going to teach you about 3D printing: -What it is -The history of 3D printing -How it works -How it is better than traditional manufacturing -The different technological processes of 3D printing -Why you need a 3D printer -How to choose a machine (If you haven't got one) -3D printing software tools and build materials -Benefits and applications of 3D printing -Slicer settings to ensure smooth printing, and -How to maintain your machine. You can't get it all in one place like it is done in this book. Order for a copy, read, practice and don't be left behind by technology. P.S.: All you have to do to make your own food is a 3D digital design of the food, a food material - flour maybe - and a good 3D printer. When you buy this book you get the full gist on how to make that happen.

Essentials and Applications of Food Engineering

Essentials and Applications of Food Engineering
Author: C. Anandharamakrishnan,S. Padma Ishwarya
Publsiher: CRC Press
Total Pages: 778
Release: 2019-03-15
ISBN 10: 0429772386
ISBN 13: 9780429772382
Language: EN, FR, DE, ES & NL

Essentials and Applications of Food Engineering Book Review:

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.

Printing on Polymers

Printing on Polymers
Author: Joanna Izdebska,Sabu Thomas
Publsiher: William Andrew
Total Pages: 444
Release: 2015-09-24
ISBN 10: 0323375006
ISBN 13: 9780323375009
Language: EN, FR, DE, ES & NL

Printing on Polymers Book Review:

Printing on Polymers: Fundamentals and Applications is the first authoritative reference covering the most important developments in the field of printing on polymers, their composites, nanocomposites, and gels. The book examines the current state-of-the-art and new challenges in the formulation of inks, surface activation of polymer surfaces, and various methods of printing. The book equips engineers and materials scientists with the tools required to select the correct method, assess the quality of the result, reduce costs, and keep up-to-date with regulations and environmental concerns. Choosing the correct way of decorating a particular polymer is an important part of the production process. Although printing on polymeric substrates can have desired positive effects, there can be problems associated with various decorating techniques. Physical, chemical, and thermal interactions can cause problems, such as cracking, peeling, or dulling. Safety, environmental sustainability, and cost are also significant factors which need to be considered. With contributions from leading researchers from industry, academia, and private research institutions, this book serves as a one-stop reference for this field—from print ink manufacture to polymer surface modification and characterization; and from printing methods to applications and end-of-life issues. Enables engineers to select the correct decoration method for each material and application, assess print quality, and reduce costs Increases familiarity with the terminology, tests, processes, techniques, and regulations of printing on plastic, which reduces the risk of adverse reactions, such as cracking, peeling, or dulling of the print Addresses the issues of environmental impact and cost when printing on polymeric substrates Features contributions from leading researchers from industry, academia, and private research institutions

Food Formulation

Food Formulation
Author: Shivani Pathania,Brijesh K. Tiwari
Publsiher: John Wiley & Sons
Total Pages: 336
Release: 2021-03-15
ISBN 10: 1119614740
ISBN 13: 9781119614746
Language: EN, FR, DE, ES & NL

Food Formulation Book Review:

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.

Handbook of Research on Food Processing and Preservation Technologies

Handbook of Research on Food Processing and Preservation Technologies
Author: Preeti Birwal,Megh R. Goyal,Monika Sharma
Publsiher: CRC Press
Total Pages: 350
Release: 2021-11-25
ISBN 10: 1000404927
ISBN 13: 9781000404920
Language: EN, FR, DE, ES & NL

Handbook of Research on Food Processing and Preservation Technologies Book Review:

The Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of other applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques of the multi-volume set reports on a number of applications of computer-aided techniques for quality evaluation and to secure food quality. The chapter authors present emerging nonthermal approaches for food processing and preservation including a detailed discussion on color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, food labeling as marketing and quality assurance tool, detection of pesticides, mathematical simulation of moisture sorption in food products, numerical methods and modeling techniques, concept of phase change materials, and dielectric properties of animal source foods. Other volumes in the set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance Along with the other volumes, Handbook of Research on Food Processing and Preservation Technologies provides an abundance of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.

Depth Map and 3D Imaging Applications Algorithms and Technologies

Depth Map and 3D Imaging Applications  Algorithms and Technologies
Author: Malik, Aamir Saeed
Publsiher: IGI Global
Total Pages: 648
Release: 2011-11-30
ISBN 10: 161350327X
ISBN 13: 9781613503270
Language: EN, FR, DE, ES & NL

Depth Map and 3D Imaging Applications Algorithms and Technologies Book Review:

Over the last decade, significant progress has been made in 3D imaging research. As a result, 3D imaging methods and techniques are being employed for various applications, including 3D television, intelligent robotics, medical imaging, and stereovision. Depth Map and 3D Imaging Applications: Algorithms and Technologies present various 3D algorithms developed in the recent years and to investigate the application of 3D methods in various domains. Containing five sections, this book offers perspectives on 3D imaging algorithms, 3D shape recovery, stereoscopic vision and autostereoscopic vision, 3D vision for robotic applications, and 3D imaging applications. This book is an important resource for professionals, scientists, researchers, academics, and software engineers in image/video processing and computer vision.

Conventional and Advanced Food Processing Technologies

Conventional and Advanced Food Processing Technologies
Author: Suvendu Bhattacharya
Publsiher: John Wiley & Sons
Total Pages: 744
Release: 2014-11-17
ISBN 10: 111840632X
ISBN 13: 9781118406328
Language: EN, FR, DE, ES & NL

Conventional and Advanced Food Processing Technologies Book Review:

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Foundations of 3D Computer Graphics

Foundations of 3D Computer Graphics
Author: Steven J. Gortler
Publsiher: MIT Press
Total Pages: 273
Release: 2012-07-13
ISBN 10: 0262017350
ISBN 13: 9780262017350
Language: EN, FR, DE, ES & NL

Foundations of 3D Computer Graphics Book Review:

This book explains the fundamental concepts of 3D computer graphics. It introduces the basic algorithmic technology needed to produce 3D computer graphics, and covers such topics as understanding and manipulating 3D geometric transformations, camera transformations, the image-rendering process, and materials and texture mapping.

Proceedings of the 1st International Conference on Water Energy Food and Sustainability ICoWEFS 2021

Proceedings of the 1st International Conference on Water Energy Food and Sustainability  ICoWEFS 2021
Author: João Rafael da Costa Sanches Galvão,Paulo Sérgio Duque de Brito,Filipe dos Santos Neves,Flávio Gabriel da Silva Craveiro,Henrique de Amorim Almeida,Joel Oliveira Correia Vasco,Luís Miguel Pires Neves,Ricardo de Jesus Gomes,Sandra de Jesus Martins Mourato,Vânia Sofia Santos Ribeiro
Publsiher: Springer Nature
Total Pages: 947
Release: 2021-05-08
ISBN 10: 3030753158
ISBN 13: 9783030753153
Language: EN, FR, DE, ES & NL

Proceedings of the 1st International Conference on Water Energy Food and Sustainability ICoWEFS 2021 Book Review:

This book presents the proceedings of the 1st International Conference on Water Energy Food and Sustainability – ICoWEFS 2021, a major forum to foster innovation and exchange knowledge in the water-energy-food nexus, embracing the Sustainable Development Goals (SDGs) of the United Nations, bringing together leading academics, researchers and industrial experts. It contains the work of authors from 33 countries.

Fused Deposition Modeling

Fused Deposition Modeling
Author: Fredrick Madaraka Mwema,Esther Titilayo Akinlabi
Publsiher: Springer Nature
Total Pages: 68
Release: 2020-05-29
ISBN 10: 3030482596
ISBN 13: 9783030482596
Language: EN, FR, DE, ES & NL

Fused Deposition Modeling Book Review:

In this book, fused deposition modeling (FDM) is described with focus on product quality control and enhancement. The book begins by introducing the basics of FDM and its associated process parameters. Then, strategies for quality control and enhancement are described using case studies of both original results by the authors and from published literature. Resolution and print orientation, multi-objective optimizations and surface engineering are identified and discussed as the strategies for enhancing the quality of FDM products in this book.

Composite Materials

Composite Materials
Author: It Meng Low,Yu Dong
Publsiher: Elsevier
Total Pages: 688
Release: 2021-06-18
ISBN 10: 0128208791
ISBN 13: 9780128208793
Language: EN, FR, DE, ES & NL

Composite Materials Book Review:

Composite materials have been well developed to meet the challenges of high-performing material properties targeting engineering and structural applications. The ability of composite materials to absorb stresses and dissipate strain energy is vastly superior to that of other materials such as polymers and ceramics, and thus they offer engineers many mechanical, thermal, chemical and damage-tolerance advantages with limited drawbacks such as brittleness. Composite Materials: Manufacturing, Properties and Applications presents a comprehensive review of current status and future directions, latest technologies and innovative work, challenges and opportunities for composite materials. The chapters present latest advances and comprehensive coverage of material types, design, fabrication, modelling, properties and applications from conventional composite materials to advanced composites such as nanocomposites, self-healing and smart composites. The book targets researchers in the field of advanced composite materials and ceramics, students of materials science and engineering at the postgraduate level, as well as material engineers and scientists working in industrial R& D sectors for composite material manufacturing. Comprehensive coverage of material types, design, fabrication, modelling, properties and applications from conventional composite materials to advanced composites such as nanocomposites, self-healing and smart composites Features latest advances in terms of mechanical properties and other material parameters which are essential for designers and engineers in the composite and composite reinforcement manufacturing industry, as well as all those with an academic research interest in the subject Offers a good platform for end users to refer to the latest technologies and topics fitting into specific applications and specific methods to tackle manufacturing or material processing issues in relation to different types of composite materials

Bleak

Bleak
Author: Lynn Messina
Publsiher: Diversion Books
Total Pages: 350
Release: 2012-06-26
ISBN 10: 1938120191
ISBN 13: 9781938120190
Language: EN, FR, DE, ES & NL

Bleak Book Review:

A smart, funny take on the Charles Dickens classic BLEAK HOUSE—for anyone who’s ever held on to a dream just a little too long. New York writer Ricki Carstone knows the odds of Hollywood actually turning her debut novel, Jarndyce and Jarndyce, into a movie are slim. But Moxie Bernard, the most famous teen on the planet, has signed on to star in the option. Plus, the producer is throwing her a super fabulous party in Hollywood (with Moxie!) to celebrate the relaunch of her book with a younger, sexier cover. Maybe it will happen after all. Quitting her dead-end paralegal job to move out to Los Angeles and keep an eye on the project, Ricki meets a handsome out-of-work actor who encourages her to try her hand at screenwriting, and an experienced screenwriter who is willing to help her for a fee, which only starts out small. And then there's her cute neighbor Simon, who thinks her new friends are just taking advantage of her. Will Ricki ever see her name in lights and make it big in Hollywood?

3D Printing and Additive Manufacturing Technologies

3D Printing and Additive Manufacturing Technologies
Author: L. Jyothish Kumar,Pulak M. Pandey,David Ian Wimpenny
Publsiher: Springer
Total Pages: 311
Release: 2018-08-02
ISBN 10: 9811303053
ISBN 13: 9789811303050
Language: EN, FR, DE, ES & NL

3D Printing and Additive Manufacturing Technologies Book Review:

This book presents a selection of papers on advanced technologies for 3D printing and additive manufacturing, and demonstrates how these technologies have changed the face of direct, digital technologies for the rapid production of models, prototypes and patterns. Because of their wide range of applications, 3D printing and additive manufacturing technologies have sparked a powerful new industrial revolution in the field of manufacturing. The evolution of 3D printing and additive manufacturing technologies has changed design, engineering and manufacturing processes across such diverse industries as consumer products, aerospace, medical devices and automotive engineering. This book will help designers, R&D personnel, and practicing engineers grasp the latest developments in the field of 3D Printing and Additive Manufacturing.

3D Printing in Medicine

3D Printing in Medicine
Author: Frank J. Rybicki,Gerald T. Grant
Publsiher: Springer
Total Pages: 138
Release: 2017-09-27
ISBN 10: 3319619241
ISBN 13: 9783319619248
Language: EN, FR, DE, ES & NL

3D Printing in Medicine Book Review:

This book describes the fundamentals of three-dimensional (3D) printing, addresses the practical aspects of establishing a 3D printing service in a medical facility, and explains the enormous potential value of rendering images as 3D printed models capable of providing tactile feedback and tangible information on both anatomic and pathologic states. Individual chapters also focus on selected areas of applications for 3D printing, including musculoskeletal, craniomaxillofacial, cardiovascular, and neurosurgery applications. Challenges and opportunities related to training, materials and equipment, and guidelines are addressed, and the overall costs of a 3D printing lab and the balancing of these costs against clinical benefits are discussed. Radiologists, surgeons, and other physicians will find this book to be a rich source of information on the practicalities and expanding medical applications of 3D printing.

Extrusion Cooking

Extrusion Cooking
Author: Girish M. Ganjyal
Publsiher: Elsevier
Total Pages: 564
Release: 2020-07-25
ISBN 10: 012815361X
ISBN 13: 9780128153611
Language: EN, FR, DE, ES & NL

Extrusion Cooking Book Review:

Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in extrusion, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for food industry professionals and students. Covers the engineering, chemistry, nutrition, and food safety aspects of extrusion cooking Presents both the fundamental and applied aspects of extrusion processing Details the extrusion of whole-grain, high-fiber, and high-protein foods Covers both expanded and texturized products Outlines extrusion processing of different ingredients Addresses new technologies that have expanded the extruder capabilities Analyzes new developments in the area of modeling of extrusion processing

Building the Future of Food Safety Technology

Building the Future of Food Safety Technology
Author: Darin Detwiler
Publsiher: Academic Press
Total Pages: 308
Release: 2020-06-16
ISBN 10: 0128189533
ISBN 13: 9780128189535
Language: EN, FR, DE, ES & NL

Building the Future of Food Safety Technology Book Review:

Building the Future of Food Safety Technology: Blockchain and Beyond focuses on evaluating, developing, testing and predicting Blockchain’s impact on the food industry, the types of regulatory compliance needed, and other topics important pertaining to consumers. Blockchain is a technology that can be used to record transactions from multiple entities across a complex network. A record on a blockchain cannot be altered retroactively without the alteration of all preceding blocks and the consensus of the network. Blockchain is often associated with cryptocurrency, but it is being looked at more and more as a solution to food-supply problems. Presents the latest information on Blockchain’s impact in the food industry Bridges food technology and food safety Provides guidance and expert insights on the food supply chain

Blank Recipe Book My Journal of Recipes

Blank Recipe Book  My Journal of Recipes
Author: Strawberry Patch Cookbooks
Publsiher: Unknown
Total Pages: 100
Release: 2017-03-22
ISBN 10: 9781544747774
ISBN 13: 1544747772
Language: EN, FR, DE, ES & NL

Blank Recipe Book My Journal of Recipes Book Review:

This beautiful blank recipe book includes 100 pages for you to jot down all of your favorite recipes. The interior contains sections for the recipe name, ingredients, directions, cooking time and preparation time. This book helps you stay organized by helping you keep track of all your favorite recipes. Use this book, instead of clipping from magazines or writing recipes on sticky notes or online pin board sites. Keep track of all your *BEST* recipes easily in this one book. This lovely book makes a great gift for family and friends. Please Click on the "Look Inside" feature to view the interior of this book. We also make this book with several different covers. Feel free to browse through our listings and find a cover that meets your style preferences. EXTRA Large Size (8 X 11) More Room to Write with soft Paperback Cover

Challenges and Opportunities of Circular Economy in Agri Food Sector

Challenges and Opportunities of Circular Economy in Agri Food Sector
Author: Rahul S Mor
Publsiher: Springer Nature
Total Pages: 135
Release: 2021
ISBN 10: 9811637911
ISBN 13: 9789811637919
Language: EN, FR, DE, ES & NL

Challenges and Opportunities of Circular Economy in Agri Food Sector Book Review:

Looking at edible insects from a food safety perspective

Looking at edible insects from a food safety perspective
Author: Food and Agriculture Organization of the United Nations
Publsiher: Food & Agriculture Org.
Total Pages: 108
Release: 2021-04-09
ISBN 10: 9251341966
ISBN 13: 9789251341964
Language: EN, FR, DE, ES & NL

Looking at edible insects from a food safety perspective Book Review:

While insect consumption by humans or entomophagy has been traditionally practiced in various countries over generations and represents a common dietary component of various animal species (birds, fish, mammals), farming of insects for human food and animal feed is relatively recent. Production of this ‘mini-livestock’ brings with it several potential benefits and challenges. The objective of this document is to provide the reader with an overview of the various food safety issues that could be associated with edible insects. The intended audiences of this publication are food safety professionals, policymakers, researchers, insect producers as well as consumers. The regulatory frameworks that govern production, trade and consumption of insects in various regions are discussed. The document ends with elucidating some other major challenges, such as consumer acceptance and scaling up production, that the edible insect industry would need to overcome to have a more global reach.