3D Printing of Foods. C. Anandharamakrishnan

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3D Printing of Foods - C. Anandharamakrishnan

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paid Threeding Logo of threeding. Cveta‐Maria Partaleva, Stan Partalev, and Tony Marketplace Both free and paid
Scanning mode Scan range Scanning principle Description Commercial scanners
Non‐contact Short range Laser triangulation‐based 3D technology Projects a laser light source onto the surface of the object and determine the amount of deformed light reflected from the surface Sense 3D scanner
Structured light‐based 3D technology Uses trigonometric triangulation of the structured light (white/blue). It measures the deformed light pattern from the surface of object based on digital light processing (DLP) technique EinScan, EinScan Pro 2X
Long range Pulse‐based laser Based on laser beam’s time of flight. The projected laser light is collected by sensor and time of travel between emission and reception provides surface details Lidar 3D scanner
Phase shift laser In addition to pulse‐based scanner, these systems modulate power of the laser thereby it allows comparison of the phase of the laser emitted and returned to the sensor Lidar 3D scanner
Contact Medium range Coordinate measuring machine (CMM) Involves measuring the degree of deformation of a probe by scanning several coordinate points on object’s surface Altera SL bridge CMM
Arm‐based 3D scanners Similar to CMM with additional provisions attachable 3D scanner unit for collecting large amount of points Hexagon’s ROMER Absolute Arm scanner
Optically tracked 3D scanners It uses a set of cameras to capture and track the location of scan in working space Hexagon’s Leica Absolute Scanner and Creaform’s Metrascan 3D scanner

Schematic illustration of common STL errors.

      The food printing platform consists of a well‐coordinated XYZ axis system, a dispensing system, and a microprocessor control unit connecting the computer with the printer. The emergence of food printing not only leads to industrial level printing but also makes the possibility of using 3D printers at domestic kitchens. Thus, food 3D printers would become a common kitchen appliance that allows the users to define their own recipes by either downloading the digital recipe files from an online source or creating a new user‐defined digital recipe. Food 3D printing will be a technological cutting edge that helps the users to manipulate the number of ingredients as well as to monitor the calorie intake. Food printing recipes follow two different platforms namely universal, and user‐defined platforms.

      Universal platforms are the existing open‐source printing systems adapted for food applications from allied sectors such as polymer printing. The use of this type of available printing platform for food applications shortens the processing time and saves energy (Sun et al. 2015a). Most of the food printing systems available in the literature were based on universal platforms. Researchers had used these platforms for the printing of food matrices like protein pastes and cake dough and studied the effect of hydrocolloids in textural modification of different food systems (Lipton et al. 2010). A desktop 3D printer, MakerBot was adapted for food printing by modifying the existing extruder head to be suitable for food printing (Millen 2012). Although universal platforms save time and cost, these platforms were not suitable for printing a wide range of food materials since food is

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