Comparison of existing 3D food printers
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 p...
| Main Authors: | , , , |
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| Other Authors: | |
| Format: | Conference Paper |
| Language: | English |
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2018
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10356/88868 http://hdl.handle.net/10220/45978 |
| _version_ | 1811693392789241856 |
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| author | Toh, Wei Yan Li, Lin Chua, Chee Kai Wong, Gladys |
| author2 | School of Mechanical and Aerospace Engineering |
| author_facet | School of Mechanical and Aerospace Engineering Toh, Wei Yan Li, Lin Chua, Chee Kai Wong, Gladys |
| author_sort | Toh, Wei Yan |
| collection | NTU |
| description | 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. |
| first_indexed | 2024-10-01T06:50:57Z |
| format | Conference Paper |
| id | ntu-10356/88868 |
| institution | Nanyang Technological University |
| language | English |
| last_indexed | 2024-10-01T06:50:57Z |
| publishDate | 2018 |
| record_format | dspace |
| spelling | ntu-10356/888682020-09-24T20:13:30Z Comparison of existing 3D food printers Toh, Wei Yan Li, Lin Chua, Chee Kai Wong, Gladys School of Mechanical and Aerospace Engineering Proceedings of the 3rd International Conference on Progress in Additive Manufacturing (Pro-AM 2018) Singapore Centre for 3D Printing Additive Manufacturing 3D Food Printers DRNTU::Engineering::Mechanical engineering::Prototyping 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. Published version 2018-09-13T01:25:18Z 2019-12-06T17:12:44Z 2018-09-13T01:25:18Z 2019-12-06T17:12:44Z 2018 Conference Paper Toh, W. Y., Li, L., Chua, C. K., & Wong, G. (2018). Comparison of existing 3D food printers. Proceedings of the 3rd International Conference on Progress in Additive Manufacturing (Pro-AM 2018), 389-394. doi:10.25341/D4S019 https://hdl.handle.net/10356/88868 http://hdl.handle.net/10220/45978 10.25341/D4S019 en © 2018 Nanyang Technological University. Published by Nanyang Technological University, Singapore. 6 p. application/pdf |
| spellingShingle | Additive Manufacturing 3D Food Printers DRNTU::Engineering::Mechanical engineering::Prototyping Toh, Wei Yan Li, Lin Chua, Chee Kai Wong, Gladys Comparison of existing 3D food printers |
| title | Comparison of existing 3D food printers |
| title_full | Comparison of existing 3D food printers |
| title_fullStr | Comparison of existing 3D food printers |
| title_full_unstemmed | Comparison of existing 3D food printers |
| title_short | Comparison of existing 3D food printers |
| title_sort | comparison of existing 3d food printers |
| topic | Additive Manufacturing 3D Food Printers DRNTU::Engineering::Mechanical engineering::Prototyping |
| url | https://hdl.handle.net/10356/88868 http://hdl.handle.net/10220/45978 |
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