Valorization of Food Industry Waste Streams Using 3D Food Printing: A Study on Noodles Prepared from Potato Peel Waste

The additive manufacturing technology has been applied to directly construct physical model from 3D model without mold and die. Several industries utilize this technology to manufacture a complicated part such as automobile, aerospace including food industry. The advantage 3D food printing are ability to produce complex food model and ability to design unique pattern. A 3D food printing technique is composed of an extrusion-based printing, binder jetting and inkjet printing. The food materials such as sugar, chocolate, and cheese are used to create designed shape based on layer-by-layer. This paper presents a review of 3D food printing techniques. This review is to categorize, printability, productivity, properties of material and mechanism of 3D food printing techniques, as well as to provide the direction of future development.

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Alternative fuels production and properties characterization using food industry waste to energy conversion

2016 IEEE International Conference on Emerging Technologies and Innovative Business Practices for the Transformation of Societies (EmergiTech) ◽

10.1109/emergitech.2016.7737364 ◽

2016 ◽

Author(s):

Cosmin Marculescu ◽

Florin Alexe ◽

Fanica Bacalum ◽

Sanda Doncea

Keyword(s):

Energy Conversion ◽

Food Industry ◽

Alternative Fuels ◽

Waste To Energy ◽

Industry Waste ◽

Food Industry Waste ◽

Properties Characterization

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Bioenergy Technology and Food Industry Waste Valorization for Integrated Production of Polyhydroxyalkanoates

Bioenergy Research: Advances and Applications ◽

10.1016/b978-0-444-59561-4.00024-3 ◽

2014 ◽

pp. 419-433 ◽

Cited By ~ 3

Author(s):

Vasiliki Kachrimanidou ◽

Nikolaos Kopsahelis ◽

Colin Webb ◽

Apostolis A. Koutinas

Keyword(s):

Food Industry ◽

Waste Valorization ◽

Integrated Production ◽

Industry Waste ◽

Food Industry Waste

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Sustainable Utilization of Food Industry Waste and by-Products for the Production of Prebiotic Isomaltooligosaccharides (IMO)

Biotechnology and Biochemical Engineering ◽

10.1007/978-981-10-1920-3_6 ◽

2016 ◽

pp. 55-64

Author(s):

Anindya Basu ◽

S. G. Prapulla

Keyword(s):

Food Industry ◽

Sustainable Utilization ◽

Industry Waste ◽

Food Industry Waste ◽

By Products

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Emerging Trends in Food Industry Waste Valorization for Bioethanol Production

Clean Energy Production Technologies - Biorefineries: A Step Towards Renewable and Clean Energy ◽

10.1007/978-981-15-9593-6_3 ◽

2020 ◽

pp. 57-92

Author(s):

Manpreet Kaur Mann ◽

Balwinder Singh Sooch

Keyword(s):

Food Industry ◽

Bioethanol Production ◽

Waste Valorization ◽

Industry Waste ◽

Emerging Trends ◽

Food Industry Waste

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How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

Foods ◽

10.3390/foods9040497 ◽

2020 ◽

Vol 9 (4) ◽

pp. 497 ◽

Cited By ~ 3

Author(s):

Azarmidokht Gholamipour-Shirazi ◽

Michael-Alex Kamlow ◽

Ian T. Norton ◽

Tom Mills

Keyword(s):

Additive Manufacturing ◽

Food Industry ◽

Food Product ◽

Great Promise ◽

Advantages And Disadvantages ◽

Nutritional Needs ◽

Full Discussion ◽

Printed Materials ◽

Food Printing ◽

3D Food Printing

Additive manufacturing, which is also known as 3D printing, is an emerging and growing technology. It is providing significant innovations and improvements in many areas such as engineering, production, medicine, and more. 3D food printing is an area of great promise to provide an indulgence or entertaining experience, personalized food product, or specific nutritional needs. This paper reviews the additive manufacturing methods and materials in detail as well as their advantages and disadvantages. After a full discussion of 3D food printing, the reports on edible printed materials are briefly presented and discussed. In the end, the current and future outlook of additive manufacturing in the food industry is shown.

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