3d Printing And Its Impact On The Production Of Fully Functional Components Emerging Research And Opportunities
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3D Printing and Its Impact on the Production of Fully Functional Components
"This book explores how the advantages of 3D printing over traditional manufacturing processes could lead to profound changes in the way many things are designed, developed, produced and supported. This book also explores accelerated product-development cycles, new manufacturing strategies, shifting sources of profit, new possibilities in the processes, and disruptive competitors"--
3D Printing and Its Impact on the Production of Fully Functional Components: Emerging Research and Opportunities
Manufacturing processes have undergone significant developments in recent years. With the application of new technology, the productivity of companies has increased tremendously. 3D Printing and Its Impact on the Production of Fully Functional Components: Emerging Research and Opportunities is an innovative source of scholarly research on the advancements of 3D printing technology in modern manufacturing processes. Highlighting critical perspectives on topics such as industrial applications, 3D modeling, and bioprinting, this publication is ideally designed for professionals, academics, engineers, students, and practitioners interested in the latest trends in additive manufacturing.
Fundamentals of 3D Food Printing and Applications
Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nutritional content required by specific diets. This book discusses 3D food printing technologies and their working mechanisms within a broad spectrum of application areas, including, but not limited to, the development of soft foods and confectionary designs. It provides a unique and contemporary guide to help correlate supply materials (edible inks) and the technologies (e.g., extrusion and laser based) used during the construction of computer-aided 3D shapes. Users will find a great reference that will help food engineers and research leaders in food science understand the characteristics of 3D food printing technologies and edible inks. - Details existing 3D food printing techniques, with an in-depth discussion on the mechanisms of formation of self-supporting layers - Includes the effects of flow behaviour and viscoelastic properties of printing materials - Presents strategies to enhance printability, such as the incorporation of hydrocolloids and lubricant enhancers - 3D printing features of a range of food materials, including cereal based, insect enriched, fruits and vegetables, chocolate and dairy ingredients - Business development for chocolate printing and the prospects of 3D food printing at home for domestic applications - Prosumer-driven 3D food printing - Safety and labelling of 3D printed food