3D printing of meat.
TLDR
A temperature-controlled extruder-type 3D printer built with multi-head system is suggested to suit the required conditions for meat safety and rheological requirements and the elemental aspects affecting the printability and post-processing feasibility of 3D printed meat products.About:
This article is published in Meat Science.The article was published on 2019-07-01 and is currently open access. It has received 136 citations till now. The article focuses on the topics: Meat packing industry.read more
Citations
More filters
Journal ArticleDOI
A review of the impact of food design on the mealtimes of people with swallowing disability who require texture-modified food
TL;DR: Overall, the visual appeal, texture, taste, aroma, temperature, mealtime environment and mealtime assistance all impact upon mealtime experiences and should be considered carefully in the design of a person’s mealtime plan and food-related dysphagia interventions to improve their mealtime-related quality of life.
Journal ArticleDOI
Creating a Mind Genomics Wiki for Non-Meat Analogs
TL;DR: The notion of the PVI, personal viewpoint identifier, is introduced to help the researcher uncover these mind-sets, and help communicate effectively with each mind-set about meat analogs or help recruit these individuals to participate in further studies.
Journal ArticleDOI
3D Printing for sustainable food supply chains: modelling the implementation barriers
TL;DR: In this paper , the authors identify and investigate the interdependencies between 3D food printing implementation barriers for sustainable food supply chains, and propose suggestions for overcoming some of the implementation barriers, helping to advance the development of sustainable 3D-food printing-based supply chains.
Journal ArticleDOI
Application of Computational Fluid Dynamics (CFD) Simulation for the Effective Design of Food 3D Printing (A Review)
TL;DR: In this paper, the authors discuss the application of CFD simulation for three core processes associated with 3D printing: flow fields in the nozzle during the extrusion process, die swelling of materials at the die (the exit part of the nozzle); and the residual stress of printed products.
Journal ArticleDOI
Academic Insights and Perspectives in 3D Printing: A Bibliometric Review
TL;DR: In this paper, a bibliometric analysis is applied to evaluate the related publications from 1990 to 2020 based on the Science Citation Index Expanded database and Social Science Citation index database, showing that the United States plays a dominant role in this research field, followed by China and the UK.
References
More filters
Journal ArticleDOI
Evaluation of 3D printing and its potential impact on biotechnology and the chemical sciences.
TL;DR: The history of 3D printing is encompassed, various printing methods are reviewed, current applications are presented, and the future direction and impact this technology will have on laboratory settings as 3D printers become more accessible is offered.
Journal ArticleDOI
3d printing technologies applied for food design: Status and prospects
TL;DR: In this paper, the authors review the use of 3D printing techniques to design food materials and bring a new insight into how essential food material properties behave during application of additive manufacturing techniques.
Journal ArticleDOI
3D printing: printing precision and application in food sector
TL;DR: Wang et al. as mentioned in this paper collected and analyzed the information on how to achieve a precise and accurate food printing, and reviewed the application of 3D printing in several food areas, as well as give some proposals and provide a critical insight into the trends and challenges to 3D food printing.
Journal ArticleDOI
Applicability of protein and fiber-rich food materials in extrusion-based 3D printing
TL;DR: In this article, the applicability of extrusion-based 3D printing technology for food pastes made of protein, starch and fiber-rich materials was assessed, as a starting point in the development of healthy, customized snack products.
Journal ArticleDOI
An Overview of 3D Printing Technologies for Food Fabrication
TL;DR: 3D food printing provides an engineering solution for customized food design and personalized nutrition control, a prototyping tool to facilitate new food product development, and a potential machine to reconfigure a customized food supply chain.