3D printing of meat.
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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
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Machine Learning-enabled Optimization of Extrusion-based 3D Printing.
TL;DR: In this article , the authors presented the first integration of ML and 3D printing through an easy-to-use graphical user interface (GUI) for printing parameter optimization, which enables users to simply upload a design (desired to print) to the GUI along with desired printing temperature and pressure.
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Raman spectroscopy for rapid fingerprint analysis of meat quality and security: Principles, progress and prospects.
TL;DR: In this paper , a comprehensive review of Raman spectroscopy-based techniques for detecting and analyzing meat and meat products is presented, and the future development trend and challenges are discussed.
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Artificial Steak: a 3D printable hydrogel composed of egg albumen, pea protein, gellan gum, sodium alginate and rice mill by-products
C. R. Tsai,Yung Kai Lin +1 more
TL;DR: In this article , the combination of egg albumen, pea protein, and gellan gum was optimized to fabricate an artificial steak for specific populations, which has the potential to improve food security and human well-being, reduce animal suffering, and mitigate most of the environmental impacts associated with meat production.
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Internal structure design for improved shape fidelity and crispness of 3D printed pumpkin-based snacks after freeze-drying.
TL;DR: In this paper , the authors used the internal design of 3D food printing (3DFP) technology to obtain freeze-dried pumpkin with controllable crispness and higher shape fidelity.
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Mechanical reinforcement of additive-manufactured constructs using in situ auxiliary heating process
TL;DR: In this article, an efficient strengthening method for the material extrusion (ME) process by introducing bidirectional in situ infrared (IR) heating during the polymer melt deposition in the 3D-printing process is presented.
References
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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.
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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.
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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.
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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.
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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.