Analysis of factors influencing AM application in food sector using ISM

被引：11

作者：

Palaniappan, Arun ^{[1
]}

Vinodh, S. ^{[1
]}

Ranganathan, Rajesh ^{[2
]}

机构：

[1] Natl Inst Technol Tiruchirappalli, Dept Prod Engn, Tiruchirappalli, India

[2] Coimbatore Inst Technol, Dept Mech Engn, Coimbatore, Tamil Nadu, India

来源：

JOURNAL OF MODELLING IN MANAGEMENT | 2020年 / 15卷 / 03期

关键词：

Additive manufacturing; 3D printing; Food sector; Interpretive structural modelling; MICMAC analysis; Modelling; Manufacturing; 3D; OPTIMIZATION; PERFORMANCE; IMPACT;

D O I：

10.1108/JM2-11-2018-0190

中图分类号：

C93 [管理学];

学科分类号：

12 ; 1201 ; 1202 ; 120202 ;

摘要：

Purpose The purpose of this paper is to report the analysis of factors influencing additive manufacturing (AM) application in the food domain. Design/methodology/approach Based on literature review, 16 factors are being considered in the study. Interpretive structural modelling is used as a modelling approach. The derived structural model indicates the dominant factors. Matriced' impacts croises-multipication applique and classment (cross-impact matrix multiplication applied to classification) (MICMAC) analysis is being done to group the factors. Findings Based on the study, it has been found that raw material usage, the shelf life of food, demand for the food and accuracy are dominant factors. MICMAC analysis indicated that number of driving, dependent and linkage factors are 6, 4 and 4, respectively. Originality/value The development of a model for the analysis of factors influencing AM in the food domain is the original contribution of the authors.

引用

页码：919 / 932

页数：14

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