This work of thesis focuses on the application of Fused Deposition Modeling (FDM) for additive manufacturing of food. The aim is to assess the feasibility of this printing process for creating 3D food porous structures. Among the several 3D printing techniques reviewed, FDM is chosen because it has not found application in the food field yet. In this study, maltodextrin has been selected as main ingredient since it is commonly used in food industry and available as powders.
Fused Deposition Modeling of 3D porous structures and their characterisation
Meggiorin, Marco
2018/2019
Abstract
This work of thesis focuses on the application of Fused Deposition Modeling (FDM) for additive manufacturing of food. The aim is to assess the feasibility of this printing process for creating 3D food porous structures. Among the several 3D printing techniques reviewed, FDM is chosen because it has not found application in the food field yet. In this study, maltodextrin has been selected as main ingredient since it is commonly used in food industry and available as powders.File in questo prodotto:
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Utilizza questo identificativo per citare o creare un link a questo documento:
https://hdl.handle.net/20.500.12608/25507