商品描述
In 3D food printing, an object is built layer by layer from a 3D computer design without the use of molds or assembly steps. Food Additive Manufacturing provides up-to-date, comprehensive, and novel information about 3D food printing, featuring both research and industry perspectives. It discusses the fundamentals of food additive manufacturing, including material characteristics, formulations, slicing/modeling, and precise/efficient printing. It also explains different food additive manufacturing processes, including pretreatment, post-treatment, and intelligent detection during the printing process. It shows how 3D printing can be used for personalized nutrition, visually appetizing foods, and customized food textures. With highly detailed assessments of industry technologies and capabilities, this book will suit any professional seeking to advance their understanding of 3D printing processes and their application to the food industry.
Key Features:
- Provides creative information in 3D/4D/5D food printing
- Presents novel ideas and applications for 3D-printed food products
- Provides practical examples for such applications as easy-to-swallow and digestible foods
商品描述(中文翻譯)
在 3D 食品列印中，物件是根據 3D 電腦設計逐層建構而成，不需要使用模具或進行組裝步驟。《Food Additive Manufacturing》提供有關 3D 食品列印的最新、完整且創新的資訊，兼具研究與產業觀點。本書探討食品積層製造（food additive manufacturing）的基礎，包括材料特性、配方、切片／建模，以及精準且高效率的列印技術。書中也說明不同的食品積層製造流程，包括列印前處理、列印後處理，以及列印過程中的智慧偵測。此外，本書展示 3D 列印如何應用於個人化營養、視覺上更具食慾的食品，以及客製化食品質地。透過對產業技術與能力的詳細評估，本書適合所有希望深入了解 3D 列印流程及其在食品產業中應用的專業人士。
主要特色：
• 提供 3D／4D／5D 食品列印的創新資訊
• 介紹 3D 列印食品的創新理念與應用
• 提供易於吞嚥及消化食品等應用的實務案例
作者簡介
Min Zhang is a senior professor at Jiangnan University and currently the director of the International Joint Laboratory (Jiangsu Province) in the field of intelligent processing and quality monitoring of fresh foods. He has been engaged in research and teaching of fresh food processing and preservation for over 25 years, and he has supervised more than 240 graduated Master & PhD students (including 64 PhD students) and over ten postdoctors from 1997. In recent years, his special attention has been paid to Emerging and Novel Food Technologies, including Food Additive Manufacturing. The new technologies and products developed by his group jointly with leading food companies have been authorized by more than 260 invention patents in China and over ten developed countries. He has authored more than 790 papers in international peer-reviewed journals as corresponding author, and he was selected for the list of "Chinese Highly Cited Scholars" by Elsevier (2014-present) and the list of "Highly Cited Scientists" by Clarivate (2021-2022). His research achievements won several important awards including the China National Scientific and Technological Progress Award in 2012, the Arun S. Mujumdar Medal in 2015, and the commemorative medal for the 70th anniversary of the founding of the People's Republic of China in 2019.
Zhenbin Liu is an associate professor in the School of Food Science and Technology at Shaanxi University of Science and Technology. His research focuses on fresh food preservation and processing, material properties, and product development of dysphagia diets. He has published more than 40 peer-reviewed papers with seven ESI highly cited papers. He was consecutively awarded the honor of "World's Top 2% Scientists" for 3 years (2022-2024) by the standardized citation indicators, Elsevier BV. His research achievements have earned him the honorary titles of "Provincial Outstanding Young Talent of Shaanxi Province", as well as the "First Prize for Scientific and Technological Progress" awarded by the China General Chamber of Commerce.
Zhongxiang Fang is a professor at the School of Agriculture, Food and Ecosystem Science, The University of Melbourne, Australia. His research focuses on the impact of processing and preservation technologies on food quality and safety, metabolism and microencapsulation of food bioactive compounds, food active packaging, and emerging food processing technologies, including food 3D printing and plant-protein-based meat analogs. He has guided ten Ph.D. students to completion, published more than 270 peer-reviewed papers, and registered nine patents. He was listed as one of the World's Top 2% Scientists from 2021-2024 by the standardized citation indicators, Elsevier BV. He was an assessor of research grants for France, Kazakhstan, Poland, Switzerland, the United Arab Emirates, the European Science Foundation, and the International Science Foundation. He was the awardee of the 2022 Australian Institute of Food Science and Technology Jack Kefford Award and the 2023 Bruce Chandler Award, and the 2024 Outstanding Drying Book Award at the 23rd International Drying Conference.
Baoguo Xu is an associate professor at Jiangsu University, specializing in food 3D/4D printing and food physical processing technologies. He has published over 100 academic papers, including 90+ SCI-indexed articles featuring eight ESI highly cited papers and one hot paper, with total citations exceeding 7,500 and an H-index of 45. His innovations have resulted in 20+ authorized/applied invention patents, including two PCT-authorized patents. Notably, he has been consecutively recognized on the "World's Top 2% Scientists" list (2023-2025). His research achievements have earned him prestigious awards including the 2023 Anhui Provincial Science and Technology Second Prize, the 2024 China Light Industry Federation Science and Technology Second Prize, and the 2024 Drying Technology Young Scientist Award.
作者簡介(中文翻譯)
Min Zhang 是 Jiangnan University 的資深教授，目前擔任 International Joint Laboratory（Jiangsu Province）主任，該實驗室專注於新鮮食品的智慧化加工與品質監測。他從事新鮮食品加工與保藏的研究及教學工作逾 25 年，自 1997 年起已指導超過 240 名碩士與博士研究生（其中包括 64 名博士生），以及十多名博士後研究人員。近年來，他特別關注新興與新型食品技術，包括食品增材製造（Food Additive Manufacturing）。他所帶領的團隊與領先食品企業共同開發的新技術與產品，已在中國及十多個已開發國家取得超過 260 項發明專利授權。他以通訊作者身分在國際同儕審查期刊發表論文超過 790 篇，並於 2014 年至今入選 Elsevier 的「中國高被引學者」名單，以及於 2021 至 2022 年入選 Clarivate 的「高被引科學家」名單。他的研究成果曾獲多項重要獎項，包括 2012 年 China National Scientific and Technological Progress Award、2015 年 Arun S. Mujumdar Medal，以及 2019 年中華人民共和國成立 70 週年紀念章。
Zhenbin Liu 是 Shaanxi University of Science and Technology 食品科學與技術學院的副教授。他的研究主要聚焦於新鮮食品保藏與加工、材料特性，以及吞嚥障礙飲食的產品開發。他已發表超過 40 篇同儕審查論文，其中 7 篇為 ESI 高被引論文。根據 Elsevier BV 的標準化引用指標，他連續 3 年（2022 至 2024 年）獲選為「全球前 2% 頂尖科學家」。他的研究成果為他贏得「Shaanxi Province 省級優秀青年人才」等榮譽稱號，以及由 China General Chamber of Commerce 頒發的「科學技術進步一等獎」。
Zhongxiang Fang 是澳洲 The University of Melbourne 農業、食品與生態系統科學學院的教授。他的研究主要聚焦於加工與保藏技術對食品品質與安全的影響、食品生物活性化合物的代謝與微膠囊化、食品活性包裝，以及新興食品加工技術，包括食品 3D 列印與植物蛋白肉類替代品。他已指導 10 名博士生完成學業，發表超過 270 篇同儕審查論文，並註冊 9 項專利。根據 Elsevier BV 的標準化引用指標，他於 2021 至 2024 年入選「全球前 2% 頂尖科學家」。他曾擔任 France、Kazakhstan、Poland、Switzerland、United Arab Emirates、European Science Foundation 及 International Science Foundation 的研究計畫評審。他曾獲得 2022 年 Australian Institute of Food Science and Technology Jack Kefford Award、2023 年 Bruce Chandler Award，以及 2024 年第 23 屆 International Drying Conference 的 Outstanding Drying Book Award。
Baoguo Xu 是 Jiangsu University 的副教授，專長為食品 3D/4D 列印與食品物理加工技術。他已發表超過 100 篇學術論文，其中包括 90 多篇收錄於 SCI 的文章，並包含 8 篇 ESI 高被引論文及 1 篇熱點論文；論文總引用次數超過 7,500 次，H-index 為 45。他的創新成果已取得或申請超過 20 項發明專利，其中包括 2 項 PCT 授權專利。值得一提的是，他連續入選「全球前 2% 頂尖科學家」名單（2023 至 2025 年）。他的研究成果曾獲多項重要獎項，包括 2023 年 Anhui Provincial Science and Technology Second Prize、2024 年 China Light Industry Federation Science and Technology Second Prize，以及 2024 年 Drying Technology Young Scientist Award。
