Improvement of jelly 3D printing using ultrasound treatment and calcium chloride

Jeong, Ha Eun; Lee, Chang Joo; Min, Sea Cheol

doi:10.1007/s10068-024-01517-z

Food Sci Biotechnol

2024

DOI: 10.1007/s10068-024-01517-z

|View full text |Cite

Improvement of jelly 3D printing using ultrasound treatment and calcium chloride

Ha Eun Jeong,

Chang Joo Lee,

Sea Cheol Min

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

(1 citation statement)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Jeong et al (2024) used ultrasonic treatment to improve 3D jelly printing, which enhanced the elasticity and shear moduli of a modulated formulation Chen et al (2022). utilized microwave and ultrasound technologies for pretreating printing ink for 4D printing of mixtures of discarded parts of shiitake mushroom with purple potato puree, aiming to produce a food fortified with vitamin D 2 .…”

mentioning

confidence: 99%

Innovation waves: Analysis and modeling of patents on ultrasound applications in food processing

Andrade,

Nascimento,

de Jesus Assis

et al. 2024

J Food Process Engineering

View full text Add to dashboard Cite

Ultrasonication is an innovative green technology with various applications in the food industry. Notably, patent analysis from a technological perspective is essential for monitoring market trends and identifying the technological stage through life cycle modeling. Thus, this study aimed to conduct an investigation using patent documents on the application of ultrasound in the food sector. The Espacenet® database was used with the keywords “Food Processing,” “Ultrasound,” and “Ultrasonication,” along with the code A23. A total of 140 documents were evaluated, with China being the main applicant country. Fruits and vegetables and bioactive compounds were the key technological sectors. Food preservation and extraction processes emerged as the primary applications. The involvement of ultrasound technology in the food industry is entering the maturity stage, as demonstrated by the function adjusted to the BiDoseResp model. This result implies further technological and market development in the food industry in the coming years.Practical applicationsThis review addressed the evolution and the current scenario of ultrasound applications in food processing through patent documents deposited between 1979 and 2022, which are rich technological information sources. This approach identified the main technological sectors of food and applications in which ultrasound is most used, as well as the main institutions, inventors, and patent‐filing countries. The major challenges, impacts of the COVID‐19 pandemic, and market trends were also discussed. Through mathematical modeling of patent mapping, it was detected that ultrasonication is integrated into the food sector while maintaining a highly competitive impact. This development indicates a future with significant advancements in the development of ultrasound in the food industry, with increasing participation of emerging countries in technological monopolies and a trend of associating ultrasound with non‐thermal emerging technologies in patented inventions. Food waste, food printing, and food for people with swallowing difficulties are potential areas for further development.

show abstract

mentioning

confidence: 99%

Innovation waves: Analysis and modeling of patents on ultrasound applications in food processing

Andrade,

Nascimento,

de Jesus Assis

et al. 2024

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Improvement of jelly 3D printing using ultrasound treatment and calcium chloride

Cited by 1 publication

References 33 publications

Innovation waves: Analysis and modeling of patents on ultrasound applications in food processing

Innovation waves: Analysis and modeling of patents on ultrasound applications in food processing

Contact Info

Product

Resources

About