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- KAWAKAMI Masaru
- Yamagata University Frontier Center for Organic Materials
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- FURUKAWA Hidemitsu
- Grad School of Science and Engineering, Yamagata University
Bibliographic Information
- Other Title
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- 食品3Dプリンタの最新動向
- ショクヒン 3Dプリンタ ノ サイシン ドウコウ
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Abstract
<p>In recent years, food 3D printers have been attracting attention as one of the food technology. In particular, it is expected to be used in combination with the development of next-generation food technology and as a means of solving the food crisis. In this paper, we describe what kind of technology food 3D printers are and how they are classified according to the ingredients they use and how they shape 3D foods. We are developing 3D printing technology for nursing-care foods and here we introduce the development of technology that not only reproduces the shape of the food, but also provides greater value than conventional nursing-care foods by adjusting the hardness to suit the individual, enriching the texture, and expanding the flavor and aroma.</p>
Journal
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- NIHON GAZO GAKKAISHI (Journal of the Imaging Society of Japan)
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NIHON GAZO GAKKAISHI (Journal of the Imaging Society of Japan) 60 (3), 303-307, 2021-06-10
The Imaging Society of Japan
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Keywords
Details 詳細情報について
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- CRID
- 1390288314622636928
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- NII Article ID
- 130008050669
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- NII Book ID
- AA1137305X
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- ISSN
- 18804675
- 13444425
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- NDL BIB ID
- 031565236
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- CiNii Articles
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- Abstract License Flag
- Disallowed