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3D Printing in Food Technology
ByPrasad S. Mahajan(143655)
M-tech(Machine Design) Ist year, National Institute Of Technology Warangal
Rapid Manufacturing (3D printing)
• 3D printing allows the layer-wise building of a structure directly
• from a 3D computer drawing using computer-controlled additive
• fabrication techniques without human intervention.
Why print food?Personalized food & well being
Design freedom & new foods
Alternative ingredients
Flexible, decentralized production
Convenience
Social experience
Where print food?Large food companies(centralized)
Food service industry (centralized or local)
Retailers(centralized or local)
Small food companies(local)
Home (local)
CHALLENGES FACING BY 3D PRINITING TECHNOLOGY:
Materials inflexibility
Prohibitive cost
Proprietary restrictions
MATERIALS CHALLENGES
• Molecular Gastronomy gives a great number of options for processing foods so that it can be used for food printing applications.
• It takes help of hydrocollids• Molecular Gastronomy blends physics and chemistry
to transform the tastes and textures of food• Hydrocolloids are polysaccharides of high molecular
weight extracted from plants and algae or produced by microbial synthesis used in thickening, gelling, emulsifying, stabilization and coating.
FAB@HOME MODEL 1 AND 2 (3D PRINTER)
• Project by student@ cornell university• Developed low cost 3D printer• Can print objects using range of materials• One of the open source platform
NASA FUNDS A PROJECT FOR CUSTOMIZED NUTRITIOUS FOOD FOR ASTRONAUTS USING
3D PRINTER• Contractor's company, Systems & Materials
Research Corporation (SMRC), just received $125,000 grant from NASA
• create food from basic powdered ingredients• 15plus years of shelf life• What food? Pizza. "Because it can be printed in distinct
layers, so it only requires the print head to extrude one substance at a time”
Future in 3D printers
• Only consuming food that our body has a positive reaction to like 13.2% fat cheeseburger with 2.7 grams of potassium and 3.6 grams of calcium, coupled with a hint of almond and banana flavoring, on a sesame seed bun with exactly 47 sesame seeds on it.
• Diet terminology will replaced with new terminology as we determine, on a molecular level on the molecular level there is no such thing as vegetarian and non vegetarian molecules‐
• So, in the future, will you be asking your spouse to go to the store and pick up a new pasta and pizza cartridge so you can print dinner tonight?