Chander Prakash

Seeram Ramakrishna

Sunpreet Singh

Karupppasamy Subburaj

Kamalpreet Sandhu

With advancement in modern technology human life span in 21st century has significantly improved as compared to past centuries. Indeed, the manufacturing and household wastes have also boosted in the same era, presenting a hazardous condition to the various living beings. However, through smart methodologies, it can be possible to recycle/reuse of the different types of wastes as a feedstock convenient for specialized manufacturing technologies, such as 3D printing. This means that through proper facilities the waste can be used as the raw material for the printing technologies with characteristic at par with the virgin feedstock. Furthermore, producing the feedstock using waste materials will help to reduce the cost of the processing material, productivity and eco-friendliness of this manufacturing technology. This book will cover a boarder aspect of such efforts wherein various applications and state of art solutions will be discussed in a comprehensive way. This book will be much interest for academics, research and entrepreneur who are working in the field materials science, 3D printing, and manufacturing because of its coverage of state of art solution in the field of commercial, industrial and healthcare products.

Sustainability for 3D Printing

This book provides a comprehensive overview of the technical notes, research designs, literature, and 3DP (three-dimensional printing) technology applications for effective food printing. It provides a multidisciplinary coverage of 3D food printing in different food sectors. Recent advancements in manufacturing processes have led food industries to create innovations to stay competitive in the market. 3D food printing incorporates 3DP digital gastronomy strategies to manufacture food products with consistency in shape, color, flavor, texture, and even nutrition. Thus, by controlling the number of materials and the quality of nutrients, food items can be manufactured and handled to fulfill their particular requirements. For food printing, both proprietary structures and self-developed frameworks are used from open sources. Similar frameworks are re-engineered to reformulate administration, content creation, and user interface. For example, three printing medium types, natural printable products, non-printable synthetic food products, and alternative ingredients as well as two recipe forms (i.e., element-based recipes and regular recipes) are used for customized food production. The authors address that open 3D technology for food printing and food processing technology are theoretically correlated with food printing. The book will help industrial designers, nutrition professionals, dieticians, manufacturing enterprises, and young researchers in food technology, material science, and mechanical engineering understand the latest advances in 3DP technology in food industries.

Kamalpreet Sandhu

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