Journal Article10.1016/J.TIFS.2012.04.006
Food Layered Manufacture: A new process for constructing solid foods
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TL;DR: Additive manufacturing is a digitally-controlled, robotic construction process which builds up complex solid forms layer by layer, applying phase transitions or chemical reactions to fuse layers together as discussed by the authors.However, the construction of predictable structures by FLM requires a first-principles, materials science approach to formulation design.
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Abstract: Additive Manufacturing is a digitally-controlled, robotic construction process which builds up complex solid forms layer by layer, applying phase transitions or chemical reactions to fuse layers together. Examples that utilise food materials (Food Layered Manufacture; FLM) are emerging in the public domain. FLM structuring operations are limited to metering, mixing, deposition and fusion; while materials used in FLM fabrication must have highly-standardised flow and setting properties. Therefore the construction of predictable structures by FLM requires a first-principles, materials science approach to formulation design. FLM is most suited to niche food applications having a strong emphasis on individualised food design or customised manufacturing.
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A General Strategy for Sustainable 3D Printing Based on A Multifunctional Photoinitiator
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TL;DR: A multifunctional photoinitiator enables precise control over light-induced polymerization initiation and material degradation, leading to superior mechanical properties and the ability to print intricate structures.
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TL;DR: In this article, a coaxial extrusion printhead was designed for 3D printing of pectin-based food simulants in which the inner flow is the food-ink and the outer a CaCl2 crosslinking solution.
Prototypes as catalysts for cross-disciplinary collaboration: Viewpoints from applied food research and innovation
Laura Carraresi,Grethe Iren A. Borge,Sara Gaber,Mari Øvrum Gaarder,Stine Alm Hersleth,Øydis Ueland,Paula Varela,Antje Gonera +7 more
- 01 Apr 2024
TL;DR: Prototypes facilitate cross-disciplinary collaboration in applied food research and innovation by serving as "boundary objects" and communication facilitators, bridging gaps between disciplines and fostering knowledge exchange, mutual learning, and transferable research outputs.
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Handbook of Molecular Gastronomy Scientific Foundations, Educational Practices, and Culinary Applications
Roisin Burke,Alan L. Kelly,Christophe Lavelle,Hervé This vo Kientza +3 more
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Abstract: This chapter explores the gastrophysical potential of bovine milk. This specific colloidal structure, defined by casein micelles embedded in water and proteins (whey), can be the basis for unusual applications that are derived from the two physical ways of milk destabilization, i.e., adding rennet or lowering the pH. Both methods yield casein-based particle gels with roughly similar structures but different taste and mouthfeel. Both fundamental principles can be extended to new gastronomic ideas with controlled textures and taste. Finally, we discuss gels made from colostrum, which are quite common in different Nordic and Asian (Indian) cultures.
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