Progress in 4D/5D/6D printing of foods: Applications and R&D opportunities
Abstract 4D printing is a result of 3D printing of smart materials which respond to diverse
stimuli to produce novel products. 4D printing has been applied successfully to many fields …
stimuli to produce novel products. 4D printing has been applied successfully to many fields …
[HTML][HTML] Shape morphing of foods: Mechanism, strategies, and applications
Background The shape of the food is a crucial factor in its acceptability to consumers, as it
encompasses visual appearance, texture, bulk properties, and packaging requirements …
encompasses visual appearance, texture, bulk properties, and packaging requirements …
Metallic gels for conductive 3D and 4D printing
This paper reports printable metallic gels (pendular suspensions) consisting of an aqueous
suspension of copper particles connected by bridges of liquid eutectic gallium indium alloy …
suspension of copper particles connected by bridges of liquid eutectic gallium indium alloy …
Emerging drying techniques for food safety and quality: A review
The new trends in drying technology seek a promising alternative to synthetic preservatives
to improve the shelf‐life and storage stability of food products. On the other hand, the drying …
to improve the shelf‐life and storage stability of food products. On the other hand, the drying …
Investigation on spontaneous shape change of 4D printed starch-based purees from purple sweet potatoes as induced by microwave dehydration
C He, M Zhang, S Devahastin - ACS applied materials & interfaces, 2020 - ACS Publications
The time evolution of three-dimensional (3D) printed food structures as affected by their
composition and postprinting stimulus is an area of research that has recently received …
composition and postprinting stimulus is an area of research that has recently received …
Freeze-dried snacks obtained from frozen vegetable by-products and apple pomace–Selected properties, energy consumption and carbon footprint
M Karwacka, A Ciurzyńska, S Galus… - Innovative Food Science & …, 2022 - Elsevier
Valorisation of food waste is one of the goals that food industry needs to achieve in terms of
sustainable development. The aim of the research has been to analyse selected properties …
sustainable development. The aim of the research has been to analyse selected properties …
A physics-informed neural network-based surrogate framework to predict moisture concentration and shrinkage of a plant cell during drying
CP Batuwatta-Gamage, CM Rathnayaka… - Journal of Food …, 2022 - Elsevier
This paper presents a Physics-Informed Neural Network-based (PINN-based) surrogate
framework, which can couple time-based moisture concentration and moisture-content …
framework, which can couple time-based moisture concentration and moisture-content …
Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma …
Chrysanthemum (Chrysanthemum morifolium Ramat.) is a seasonal plant with high
medicinal and aesthetic value, and drying is an effective practice to enhance its storability …
medicinal and aesthetic value, and drying is an effective practice to enhance its storability …
Modelling of simultaneous heat and mass transfer considering the spatial distribution of air velocity during intermittent microwave convective drying
Drying is a complex simultaneous heat and mass transfer process where water is migrated
from the sample to the drying air through continuous evaporation. The rate of evaporation …
from the sample to the drying air through continuous evaporation. The rate of evaporation …
A mathematical model for predicting the transport process and quality changes during intermittent microwave convective drying
Intermittent microwave convective drying (IMCD) is an advanced drying method where
volumetric heating of samples drives the drying process. Understanding of the physical …
volumetric heating of samples drives the drying process. Understanding of the physical …