期刊
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
卷 18, 期 4, 页码 1052-1069出版社
WILEY
DOI: 10.1111/1541-4337.12443
关键词
3D food printing; model; model building; numerical technique; slicing
资金
- NationalNaturalScience Foundation Program of China [3187101297]
- China State Key Laboratory of Food Science and Technology Innovation Project [SKLF-ZZA-201706]
- National First-class Discipline Program of Food Science and Technology [JUFSTR20180205]
- Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology [FMZ201803]
Three-dimensional (3D) printing has been successfully applied to food processing, and widely appreciated by food science researchers. Recently, a lot of researches and review works have been done focusing on the ink's properties, printer design, and printing parameters. However, few articles specifically describe 3D models and slicing methods used in food printing. This work introduced the requirements for 3D printing models in some specific areas, discussed the critical parameter settings in the model slicing processes, and discussed the possible use of numerical techniques in the model building and printing of food 3D printing. The objective of this review is to increase researchers' focus on 3D printing models and slices in order to optimize the printing process and to provide some useful information for future research.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据