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| S. No. | Referenced document | Dough-making technique |
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| 1 | They transformed waste material into the dough as a printable source of 3D printing. Materials obtained from somewhere in vitro cell culture, insects, and meat byproducts/waste, as well as plants, have been proposed as potential sources for long-term 3DP meat alternatives.
In the extrusion process, fibrous meat materials have been deposited via a nozzle to create 3D structures in meat food items. | The instant work deals with nonsegregated waste recycling. |
| 2 | Only meat analogs recycling. | The instant work discloses synthesized dough prepared from nonsegregated waste material as source material for 3D printing. The nonsegregated waste material includes food, plastics, and E-waste. |
| 3 | Waste recycling using meat material into scaffold | The system coverts the nonsegregated waste material into synthesized dough, wherein versatile materials are collected, assessed, and processed to form the dough state to achieve 3D printing.
Making synthesized dough with nonsegregated waste material into 3D printable form with better strength requires appropriate input at various stages.
Complete blending and combining can be accomplished only therein, proper specific proportionate. |
| 4 | By straightforwardly exploiting freeze-dried cells because of both active biocatalysts and fillers, Qian and his colleagues developed a high-performance bioink with significantly increased cell loading density while also supplying favorable rheological properties for AM. Baker’s yeast (Saccharomyces cerevisiae) loading density had been enhanced to 750 g/l cell dry weight as the first bioink prototype (orders of magnitudes higher than that in liquid culture). In the ink, the cells were crammed so closely together that they were almost touching. This study also found that by adding nanocellulose as just a selectable secondary filler, the researchers were able to control ink rheology (such as a critical parameter characterizing the elasticity of polymeric liquids and plateau modulus) as well as cell density (0–8.6109 cells/ml) over a diverse variety for tailored implementations. | Nonsegregated waste material that includes food, plastics, and E-waste was collected and stored inside the chamber.
The chamber dispenses nonsegregated waste material into the UV disinfectant unit via a conveyor; said UV disinfectant unit removes the harmful germs and water content in the nonsegregated waste material to form solid waste.
The disinfected solid waste then enters the shedder which powders the solid waste.
The powdered solid waste is then stored in the storage unit.
The powdered solid waste is mixed with components one by one in the mixer to form the dough. Said components include waste foundry sand 5%, waste stone powder 5%, and binder 30%. The powdered solid waste is mixed with waste foundry sand and mixed well in the mixer to form a first mixture. The waste stone powder is then added to the first mixture and mixed well in the mixer to form a second mixture. Araldite is then added to the second mixture and mixed well in the mixer to form the synthesized dough.
The synthesized dough which is used as a printable source is then sent to the 3D printer which prints the final component as per the requirement.
The 3D printer includes UV lamp units fixed to the printing head on either side which disinfects the dough and as well as dries the dough. Drying the dough leads to the achievement of good binding of materials.
The dough hardness is around 70 Brinell hardness units. |
| 5 | Extruders, which use a threaded conveyor or syringe structure and can also regulate temperature, represent a promising for the 3D printing of meat food items with the desired design, despite the fact that other methods have been still being developed. A nozzle is used to extrude materials in a layer-over-layer fashion to create geometric 3D structures. In addition, semisolid pastes like dough, chocolate, and meat purees are commonly used in extrusion. Dough, chocolate, and puree are among the 3D-printed edibles. | This work discussed not simply printing it, synthesizing dough is novel, and thereby it is getting the print to provide better hardness. It cannot print dough of any nature to gain the required strength. |
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