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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Effect of starch molecular structure on precision and texture properties of 3D printed products
TL;DR: In this paper , the influence of starch molecular structure on the precision and textural properties of 3D printed products was evaluated, and it was shown that starch gels with higher content of short amylopectin (AP) chains for 13 < X ≤ 24, the degree of polymerization at peak maximum of amylose (AM) chains (X AM ), and AM chains for 5000 < X ≥ X ≤ 20000 facilitated the rheological properties of starchy gels.
Journal ArticleDOI
Effect of starch molecular structure on precision and texture properties of 3D printed products
TL;DR: In this article, the influence of starch molecular structure on the precision and textural properties of 3D printed products was evaluated and it was shown that starch gels with higher content of short amylopectin (AP) chains for 13
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Insight into the correlations among rheological behaviour, protein molecular structure and 3D printability during the processing of surimi from golden pompano (Trachinotus ovatus).
Liu Yang,Qinxiu Sun,Shucheng Liu,Qinxiu Sun,Shuai Wei,Qiuyu Xia,Pan Yanmo,Hongwu Ji,Hongwu Ji,Chujin Deng,Jiming Hao,Shucheng Liu,Shucheng Liu +12 more
TL;DR: In this paper, the 3D printability of surimi from golden pompano, the rheological properties, protein molecular structure, and 3D printingability of food inks from every step of the surimi processing were measured, and their correlations were analyzed.
Journal ArticleDOI
Insight into the correlations among rheological behaviour, protein molecular structure and 3D printability during the processing of surimi from golden pompano (Trachinotus ovatus)
Qinxiu Sun,Shucheng Liu +1 more
TL;DR: In this paper , the 3D printability of surimi from golden pompano, the rheological properties, protein molecular structure, and 3D printingability of food inks from every step of the surimi processing were measured, and their correlations were analyzed.
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3D food printing: Applications of plant-based materials in extrusion-based food printing.
Mingshuang Wang,Dongnan Li,Dongnan Li,Zhihuan Zang,Xiyun Sun,Hui Tan,Xu Si,Jinlong Tian,Wei Teng,Jiaxin Wang,Qi Liang,Yiwen Bao,Bin Li,Rui Hai Liu,Rui Hai Liu +14 more
TL;DR: In this article, a comprehensive systematic review on the applications of plant-based materials in extrusion-based food printing is presented, which aims to provide a more intuitive overview and guidance for future research on 3D printing of plantbased materials.
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.