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Modeling and Simulation of 3D Food Printing Systems-Scope, Advances, and Challenges

FOODS (2023)

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Article Engineering, Chemical

Improving 3D food printing performance using computer vision and feedforward nozzle motion control

Yizhou Ma et al.

Summary: 3D food printing is a promising technology for personalized food production. However, the varying rheological properties of food materials pose challenges to reliable extrusion-based printing. In this study, a computer vision-based method was developed to measure the extrusion rate and width of food materials in real-time, enabling accurate control of nozzle motion for a pneumatic 3D food printer. The method significantly improved extrusion line accuracy and prevented under-extrusion of various food materials.

JOURNAL OF FOOD ENGINEERING (2023)

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Article Agriculture, Multidisciplinary

Effect of 3D printing conditions and post-printing fermentation on pearl millet fortified idli

Vijayakumar Raja et al.

Summary: This study investigates the impact of material supply composition on fermentation process and 3D printing outcomes by adding pearl millet flour in indigenous rice-black gram batter. The results show that the addition of millet flour accelerates fermentation and different infill levels significantly affect the shape change after fermentation. The study provides insights into printing fermented foods through food-to-food fortification and textural modification using 3D printing.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2023)

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Article Food Science & Technology

Correlating process parameters and print accuracy of 3D-printable heat acid coagulated milk semisolids and polyol matrix: Implications for testing methods

Mohammed A. Bareen et al.

Summary: The primary additive manufacturing technique for high-viscosity food composites is extrusion-based. Understanding the impact of process parameters is crucial for achieving desired characteristics of printed constructs. This study investigates the effectiveness of using heat-acid coagulated milk semisolids and polyol matrix as 3D printable food ink. The study focuses on material properties, rheological characterization, and particle size distribution analysis.

FOOD RESEARCH INTERNATIONAL (2023)

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Article Food Science & Technology

Texture modulation of starch-based closed-cell foams using 3D printing: Deformation behavior beyond the elastic regime

Ahmed Raouf Fahmy et al.

Summary: 3-dimensional printing is a novel processing method that can be used for designing and manipulating food textures. This study focused on the deformation behavior of 3D printed closed-cell starch-based foams and controlled the foam's deformation behavior by adjusting the distribution of bubbles. The results showed that stress relaxation depends solely on cell wall properties, while different stress-strain regimes rely on bubble size and distribution. Precisely controlling the large deformation behavior of foods using 3D printing is challenging due to the superposition of structural and geometrical dependencies.

JOURNAL OF TEXTURE STUDIES (2023)

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Article Engineering, Chemical

A novel approach to produce ready-to-eat sweetmeats with variable textures using 3D printing

Mohammed A. Bareen et al.

Summary: This work utilizes finite element analysis (FEA) simulation and rheological characterization of the 3D printing (3DP) material to predict the texture attributes of 3D printed constructs. The study highlights the significant impact of crucial printing variables on the quality attributes and explores the potential use of 3D printing in food manufacturing.

JOURNAL OF FOOD ENGINEERING (2023)

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Article Food Science & Technology

The Effect of Nozzle Temperature on the Low-Temperature Printing Performance of Low-Viscosity Food Ink

Qiang Tong et al.

Summary: This paper investigates the influence of nozzle temperature on printing performance of low-temperature food printing technology. The results indicate that the ink's deposition structure changed from granular to flow at temperatures above 21°C.

FOODS (2023)

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Article Engineering, Chemical

Rheological & 3D printing properties of potato starch composite gels

Ying Cui et al.

Summary: Adding different amounts of sodium alginate and xanthan gum in 3D printing of food products affects the geometric accuracy and shape retention of the products. The optimal formula is 2.5% sodium alginate and 2.5% xanthan gum. A mathematical model of the 3D printing process was established.

JOURNAL OF FOOD ENGINEERING (2022)

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Article Engineering, Chemical

Application of Computational Fluid Dynamics (CFD) in the Deposition Process and Printability Assessment of 3D Printing Using Rice Paste

Timilehin Martins Oyinloye et al.

Summary: Computational fluid dynamics (CFD) was used to investigate the deposition and printability of rice paste for 3D printing. The study found that a rice to water ratio of 100:80, ambient temperature of 47±5℃, and a nozzle diameter of 0.8 mm resulted in optimal printing conditions.

PROCESSES (2022)

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Article Engineering, Biomedical

3D printed MCT oleogel as a co-delivery carrier for curcumin and resveratrol

M. Kavimughil et al.

Summary: Designing a suitable matrix to protect sensitive bioactive compounds is crucial in the development of nutraceuticals. In this study, emulsion templated medium-chain triglycerides oleogel was used as a co-delivery carrier for personalized nutrition through 3D printing. The results showed that the oleogel protected the bioactives under oral and gastric conditions, allowing for targeted delivery in the intestine.

BIOMATERIALS (2022)

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Article Mechanics

An anisotropic elasto-viscoplastic-damage model for Selective Laser Sintered food

N. Jonkers et al.

Summary: This study presents a constitutive model capable of describing the anisotropic mechanical properties of Selective Laser Sintered food, experimentally characterized through compression testing in two principal orientations. The model allows for quantitative predictions of the mechanical response of printed food, serving as a valuable tool for assessing texture properties of food with Selective Laser Sintering.

ENGINEERING FRACTURE MECHANICS (2022)

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Article Chemistry, Applied

LF-NMR as a tool for predicting the 3D printability of surimi-starch systems

Yang Liu et al.

Summary: The study found that LF-NMR parameters could accurately predict the 3D printability of the surimi-starch systems, with high correlation coefficients and good predictive performance.

FOOD CHEMISTRY (2022)

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Article Food Science & Technology

Investigation of flow field, die swelling, and residual stress in 3D printing of surimi paste using the finite element method

Timilehin Martins Oyinloye et al.

Summary: This research used the finite element method to analyze the flow behavior in 3D printing of surimi pastes and studied the residual stress using additive layer manufacturing simulation. The study found that surimi paste with 82% moisture was suitable for 3D printing and a decrease in nozzle diameter led to increased die swell. The finite element simulation also revealed that nozzle diameter influenced fluid properties and the printed sample's residual stress and deformation.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)

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Article Engineering, Chemical

Hardness targeted design and modulation of food textures in the elastic-regime using 3D printing of closed-cell foams in point lattice systems

Ahmed Raouf Fahmy et al.

Summary: Recently, 3D printing has been used in the structuring and modulation of food textures to produce cellular structures with specific textural properties. This study presents a method for 3D printing structures with pre-defined hardness using parameter fitting and finite element simulations. The material's mechanical properties were actively modulated using on-board layer-based heating. The results showed that the hardness was independent of the foam configuration and the distance between closed-cell bubbles. The obtained hardness design formula showed comparable results to the simulations and 3D printed structures.

JOURNAL OF FOOD ENGINEERING (2022)

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Article Instruments & Instrumentation

4D printed shape memory sandwich structures: experimental analysis and numerical modeling

A. Serjouei et al.

Summary: Additive manufacturing enables the fabrication of smart sandwich structures with shape memory functionality through four-dimensional (4D) printing, allowing deformed structures to recover their original shape by simple heating. Experimental and simulation studies identify wall thickness, layer height, and nozzle temperature as critical parameters affecting compressive load and energy absorption rate. These findings are expected to guide the design and fabrication of 4D printed sandwich structures for energy absorption applications.

SMART MATERIALS AND STRUCTURES (2022)

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Review Food Science & Technology

Formulated food inks for extrusion-based 3D printing of personalized foods: a mini review

Yizhou Ma et al.

Summary: 3D food printing is an emerging technology that uses digital designs to create personalized food with customized appearance. Altering the sensory properties of printed food can potentially lead to changes in eating behavior among consumers and achieve personalized nutrition. However, longitudinal consumer insights and reliable printers are necessary for further advancements in 3D printing of personalized foods.

CURRENT OPINION IN FOOD SCIENCE (2022)

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Article Food Science & Technology

Investigation on simultaneous change of deformation, color and aroma of 4D printed starch-based pastes from fruit and vegetable as induced by microwave

Chaofan Guo et al.

Summary: A new 4D printing method utilizing microwave irradiation to induce directed deformation and achieve rapid deformation, combined with color and flavor changing microcapsules for synchronous 4D printing, is proposed.

FOOD RESEARCH INTERNATIONAL (2022)

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Article Food Science & Technology

Promising perspectives on novel protein food sources combining artificial intelligence and 3D food printing for food industry

Manuela Gallon Bedoya et al.

Summary: This review explores the new technological trends based on AI and 3D-FP applied to the food industry, focusing on finding novel protein sources and developing high protein content food products. The review provides an overview of promising research developments in current and novel protein food industry applications combining AI and 3D-FP technologies.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

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Article Food Science & Technology

Suitability of low-field nuclear magnetic resonance (LF-NMR) combining with back propagation artificial neural network (BP-ANN) to predict printability of polysaccharide hydrogels 3D printing

Chaofan Guo et al.

Summary: The water state of polysaccharide hydrogel is closely related to its rheological properties, affecting its printability in 3D printing. As concentration increases, the hydrogel changes from fluid to stable shape to low fluidity, impacting its ability to be printed accurately. The BP-ANN model based on LF-NMR signals shows promise in quickly predicting the printability of polysaccharide hydrogels.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Engineering, Chemical

Stability of 3D printing using a mixture of pea protein and alginate: Precision and application of additive layer manufacturing simulation approach for stress distribution

Timilehin Martins Oyinloye et al.

Summary: The study analyzed the blend ratios of alginate and pea protein solutions and found that increasing pea protein concentration enhances the thermal, rheological, and textural properties of the material, which affect the extrusion behavior during 3D printing. The optimal printing conditions for complex geometries were investigated through ALM simulation based on the identified 3D printing material mixture ratio.

JOURNAL OF FOOD ENGINEERING (2021)

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Review Food Science & Technology

Formulation engineering of food systems for 3D-printing applications-A review

P. Wilms et al.

Summary: This review presents a qualitative toolbox for food extrusion which provides guidelines for formulation and engineering design, with practical examples of extrusion and 3D-printing for food and non-food systems. The toolbox assists in identifying specific material and process parameters that can be changed to optimize the 3D-printing process.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Food Science & Technology

Predicting the extrudability of complex food materials during 3D printing based on image analysis and gray-box data-driven modelling

Yizhou Ma et al.

Summary: This study utilizes image analysis and model prediction to enhance the accuracy and efficiency of extrusion-based food printing by quantifying and predicting extrudability of complex food materials.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

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Review Materials Science, Multidisciplinary

Applications of four-dimensional printing in emerging directions: Review and prospects

Jinjian Huang et al.

Summary: Four-dimensional (4D) printing technology extends the capabilities of three-dimensional (3D) printing by enabling dynamic changes in shape over time. The technology has seen initial progress in various industrial fields, and ongoing research and breakthroughs point to a wide range of potential applications in the future.

JOURNAL OF MATERIALS SCIENCE & TECHNOLOGY (2021)

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Article Engineering, Chemical

Comparative analysis of 3D printability and rheological properties of surimi gels via LF-NMR and dielectric characteristics

Hui-zhi Chen et al.

Summary: This study evaluated the rheological properties of surimi gels using LF-NMR and dielectric characteristics, finding that LF-NMR has great potential in predicting the rheological properties and estimating the printability of surimi gels with high accuracy and robustness.

JOURNAL OF FOOD ENGINEERING (2021)

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Article Food Science & Technology

Investigation on rice flour and jaggery paste as food material for extrusion-based 3D printing

S. Thangalakshmi et al.

Summary: A novel 3D printable food construct containing rice flour, jaggery, and water was investigated for extrusion-based 3D food printing. The best printable combinations were determined based on shape retention, with further analysis on rheological and textural properties. Using jaggery as a healthy alternative to sugar was found to be feasible, with mathematical models proposed for the properties of the construct. The research highlights the possibility of using traditional food materials without additives for 3D printing.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Chemistry, Physical

Extrusion-Based 3D Printing of Ceramic Pastes: Mathematical Modeling and In Situ Shaping Retention Approach

Fuwen Hu et al.

Summary: Extrusion-based 3D printing of ceramics is a preferred method due to its ease of use and high material utilization, but lacks a clear explanation for 3D printability. This research introduces a new shaping retention method based on mathematical modeling, which improves forming accuracy and surface quality beyond traditional craftsmanship limits.

MATERIALS (2021)

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Article Engineering, Chemical

Food 3D printing: Effect of heat transfer on print stability of chocolate

Pietro Rando et al.

Summary: Food 3D Printing is a novel technology that involves manufacturing edible objects with customized shape and structure. The study focuses on the interplay between the rheological and thermal properties of chocolate products, and printing conditions, in order to predict the stability of 3D printed structures. The research proposes a stability criterion based on the local yield stress to explain the stability or collapse of the 3D printed structures.

JOURNAL OF FOOD ENGINEERING (2021)

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Article Construction & Building Technology

From analytical methods to numerical simulations: A process engineering toolbox for 3D concrete printing

A. Perrot et al.

Summary: This paper compiles selected predictive analytical and numerical tools for modeling and understanding mechanisms during extrusion-based 3D printing of cementitious materials. Basic analytical methods are provided for initial analysis, while advanced numerical tools can accurately simulate the printing process and help optimize rheological response. Further developments are still needed to fully capture the physical mechanisms involved.

CEMENT & CONCRETE COMPOSITES (2021)

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Article Engineering, Chemical

Effect of post-processing treatments on the quality of three-dimensional printed rice starch constructs

Radhika Theagarajan et al.

Summary: This study evaluated the impact of various post-processing techniques on the quality of 3D printed rice starch constructs, with deep-frying showing the best characteristics. Deep-fried constructs exhibited the least cooking loss, increased hardness, and better shape stability. The findings provide insights into the most suitable post-processing technique for rice-based 3D-printed products.

JOURNAL OF FOOD PROCESS ENGINEERING (2021)

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Article Materials Science, Multidisciplinary

Physics-informed machine learning and mechanistic modeling of additive manufacturing to reduce defects

Y. Du et al.

Summary: This study demonstrates a method combining physics-informed machine learning, mechanistic modeling, and experimental data to reduce common defects in additive manufacturing. By analyzing experimental data and using a physics-informed machine learning approach, a quantitative formalism for predicting defects in real-time is provided, helping to address issues in additive manufacturing processes.

APPLIED MATERIALS TODAY (2021)

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Article Engineering, Chemical

Experimental characterization and modeling of the mechanical behavior of brittle 3D printed food

N. Jonkers et al.

JOURNAL OF FOOD ENGINEERING (2020)

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Article Engineering, Chemical

Assessing the dynamic extrusion-based 3D printing process for power-law fluid using numerical simulation

Qiannan Liu et al.

JOURNAL OF FOOD ENGINEERING (2020)

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Article Food Science & Technology

Customized Shapes for Chicken Meat-Based Products: Feasibility Study on 3D-Printed Nuggets

Anila Wilson et al.

FOOD AND BIOPROCESS TECHNOLOGY (2020)

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Article Engineering, Chemical

3D extrusion-based printability evaluation of selected cereal grains by computational fluid dynamic simulation

Chaofan Guo et al.

JOURNAL OF FOOD ENGINEERING (2020)

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Article Food Science & Technology

Designing Mechanical Properties of 3D Printed Cookies through Computer Aided Engineering

Agnese Piovesan et al.

FOODS (2020)

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Article Engineering, Mechanical

Modeling and optimization of fused deposition modeling (FDM) process through printing PLA implants using adaptive neuro-fuzzy inference system (ANFIS) model and whale optimization algorithm

Tarun Sai et al.

JOURNAL OF THE BRAZILIAN SOCIETY OF MECHANICAL SCIENCES AND ENGINEERING (2020)

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Article Food Science & Technology

Improving 3D printing process of lemon juice gel based on fluid flow numerical simulation

Fanli Yang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Review Food Science & Technology

Model Building and Slicing in Food 3D Printing Processes: A Review

Chaofan Guo et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)

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Article Agriculture, Multidisciplinary

A comparative study between syringe-based and screw-based 3D food printers by computational simulation

Chao-Fan Guo et al.

COMPUTERS AND ELECTRONICS IN AGRICULTURE (2019)

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Review Food Science & Technology

Applications of 3D Printing in Food Processing

N. Nachal et al.

FOOD ENGINEERING REVIEWS (2019)

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Article Mechanics

Elastic properties of 3D printed fibre-reinforced structures

Haider Al Abadi et al.

COMPOSITE STRUCTURES (2018)

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Article Mechanics

An extended analytic model for the elastic properties of platelet-staggered composites and its application to 3D printed structures

Youngsoo Kim et al.

COMPOSITE STRUCTURES (2018)

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Article Engineering, Multidisciplinary

Dynamic thermomechanical modeling and simulation of the design of rapid free-form 3D printing processes with evolutionary machine learning

T. I. Zohdi

COMPUTER METHODS IN APPLIED MECHANICS AND ENGINEERING (2018)

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Article Engineering, Chemical

Optimization of piston type extrusion (PTE) techniques for 3D printed food

Namsoo Peter Kim et al.

JOURNAL OF FOOD ENGINEERING (2018)

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Article Engineering, Chemical

Model-based design and validation of food texture of 3D printed pectin-based food simulants

Valerie Vancauwenberghe et al.

JOURNAL OF FOOD ENGINEERING (2018)

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Article Engineering, Biomedical

Influence of crosslinking on the mechanical behavior of 3D printed alginate scaffolds: Experimental and numerical approaches

Saman Naghieh et al.

JOURNAL OF THE MECHANICAL BEHAVIOR OF BIOMEDICAL MATERIALS (2018)

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Article Mechanics

Smoothed particle hydrodynamics (SPH) modeling of fiber orientation in a 3D printing process

Erwan Bertevas et al.

PHYSICS OF FLUIDS (2018)

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Article Engineering, Biomedical

Simulations of 3D bioprinting: predicting bioprintability of nanofibrillar inks

Johan Gohl et al.

BIOFABRICATION (2018)

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Article Engineering, Chemical

Mathematical modeling of flow behavior and cell structure formation during extrusion of starchy melts

Pavan Harshit Manepalli et al.

JOURNAL OF FOOD ENGINEERING (2017)

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Proceedings Paper Engineering, Electrical & Electronic

Simulation of 3D food printing extrusion and deposition

Masato Makino et al.

NANOSENSORS, BIOSENSORS, INFO-TECH SENSORS AND 3D SYSTEMS 2017 (2017)

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Review Engineering, Chemical

Between the Poles of Data-Driven and Mechanistic Modeling for Process Operation

Doerte Solle et al.

CHEMIE INGENIEUR TECHNIK (2017)

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Article Engineering, Chemical

Experimental analysis and numerical simulation of pasta dough extrusion process

Fabrizio Sarghini et al.

JOURNAL OF FOOD ENGINEERING (2016)

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Article Materials Science, Multidisciplinary

3D printed, bio-inspired prototypes and analytical models for structured suture interfaces with geometrically-tuned deformation and failure behavior

Erica Lin et al.

JOURNAL OF THE MECHANICS AND PHYSICS OF SOLIDS (2014)

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Article Engineering, Chemical

Analytical model for variable moisture diffusivity estimation and drying simulation of shrinkable food products

I. I. Ruiz-Lopez et al.

JOURNAL OF FOOD ENGINEERING (2012)

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Review Food Science & Technology

Improving food processing using modern optimization methods

JR Banga et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2003)

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Article Engineering, Chemical

A new approach to modeling and control of a food extrusion process using artificial neural network and an expert system

O Popescu et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2001)

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Article Energy & Fuels

3D printed food package casings from sugarcane bagasse: a waste valorization study

Sundus Nida et al.

Summary: The study found that SCB has good printability, biodegradability, and water sorption capacity when used for developing customized three-dimensional food package casings. The SCB package casings showed good degradation in soil and water sorption capacity above 50% relative humidity. Additionally, a storage test for cake showed an increase in moisture content for the packaging and a decrease in moisture content for the cake.

BIOMASS CONVERSION AND BIOREFINERY

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