Lamps, Gear and Drivers

Current Status in the Utilization of Biobased Polymers for 3D Printing Process: A Systematic Review of the Materials, Processes, and Challenges

“…Conventional industrial food manufacturing purposes to develop domestic food in an economic large-scale production that guarantees the constant product quality and features expected by end-users from former consumption. On the other hand, 3D printing allows the fabrication of innovative food structures with acceptable sensory attributes and offers end-users customized foods and innovative sensory properties. − ,,,, …”

“…The customized and personalized printed products content customer prospects of diverse lifestyles obtaining tailored features of texture, color, sensory properties, and nutrition. In the wider outlook, to fabricate customized printed products, digital gastronomy and 3D printing methods are necessary to minimize human involvement. ,,, Despite fabricating 3D objects with complex shapes and exclusive mechanical properties, the sensory properties could also be improved through additive manufacturing. Moreover, it is likely to develop custom-designed personalized constructs containing a great number of components with antioxidant activity with acceptable sensory sensations …”

“…The application of whole wheat for 3D printing is more and more popular. ,,, Whole wheat flour is a blend of wheat bran and flour at adaptable mixed amounts to attain a preferred nutritional value and taste, leading to different functionality. The Netherlands Organisation for Applied Scientific Research (TNO) and an Italian Pasta Company (Barilla) were shown improvement of printed pasta with durum wheat semolina and water. ,, Natural Machines Co. also extruded fresh food ingredients through the Foodini printer to fabricate 3D printed foods . The extruded components can be applied to image decoration and surface filling. , Zhang et al printed dough with various amounts of water, flour types, and casein content upon the FDM technique.…”

“…There is increased attention to fabricate robust smart objects aimed at a variety of pharmaceutical, food, and bioengineering sectors. Three-dimensional (3D) printing is a revolutionary and cutting-edge additive manufacturing method for the fabrication of complex architectures with unique structures and diverse properties. − The 3D printing process with using CAD software, generating an STL (stereolithography, entitled after Charles Hull’s SLA method) file format that offers for the design of virtual constructs and the control of the nozzle and stage of 3D printer. − The 3D printing technique is commonly more cost-efficient and faster than traditional formative techniques. Developments in the 3D printing process enable manufacturing companies to enlarge from design the 3D printed prototypes to the quick manufacturing of end-products.…”

“…This technique is extensively utilized in pharmaceutical, bioengineering, and food applications because of numerous benefits, including the production of small batches of medicines with customized designs, simplifying the supply chain, and widening of the available product. ,,, The production of 3D printed medicines and printed functional organs may finally result in the theory of personalized medicines and the reconstructing of an entire organ becoming a reality. Although additive manufacturing is extremely favorable to improve the patient-centered dosage forms, some challenges, such as printability, resolution, cost of the techniques, etc., must be addressed before application for personalized medicine.…”