3D Printing of Foods. C. Anandharamakrishnan

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3D Printing of Foods - C. Anandharamakrishnan

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https://doi.org/10.1007/s12393‐019‐09199‐8.

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      CHAPTER MENU

      1  2.1 Introduction

      2  2.2 Additive Manufacturing

      3  2.3 3D Food Printing Technologies

      4  2.4 Extrusion‐Based Printing 2.4.1 Working Principle, System Components, and Process Variables 2.4.2 Classification of the Extrusion‐Based 3D Printing System 2.4.2.1 Hot‐Melt Extrusion 2.4.2.2 Cold Extrusion 2.4.2.3 Hydrogel‐Forming Extrusion

      5  2.5 Selective Sintering 2.5.1 Working Principle, System Components, and Process Variables 2.5.2 Classification of Selective Sintering System 2.5.2.1 Selective Laser Sintering 2.5.2.2 Selective Hot Air Sintering and Melting

      6  2.6 Inkjet Printing 2.6.1 Working Principle, System Components, and Process Variables 2.6.2 Classification of Inkjet Printing 2.6.2.1 Drop‐On‐Demand Inkjet Printing 2.6.2.2 Continuous Inkjet Printing

      7  2.7 Binder Jetting 2.7.1 Working Principle,

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