COMPARISON OF EXISTING 3D FOOD PRINTERS

被引:2
|
作者
Toh, Wei Yan [1 ]
Li, Lin [1 ]
Chua, Chee Kai [1 ]
Wong, Gladys [2 ]
机构
[1] Nanyang Technol Univ, Singapore Ctr 3D Printing, 50 Nanyang Ave, S-639798 Singapore, Singapore
[2] Khoo Teck Puat Hosp, Nutr & Dietet Dept, 90 Yishun Cent, Singapore 768828, Singapore
关键词
Additive Manufacturing; 3D Food Printers; 3D Printing; Food Wastage;
D O I
10.25341/D4S019
中图分类号
R318 [生物医学工程];
学科分类号
0831 ;
摘要
3D food printing is a new area of research and development, where there have been several-kinds of 3D food printers developed and used. However, most of these 3D printers are yet mature to be able to overcome the restrictions encountered. Therefore, this paper provides a review on existing 3D food printers by comparing their advantages, limitations as well as future looks up.
引用
收藏
页码:389 / 394
页数:6
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