Journal
FOOD RESEARCH INTERNATIONAL
Volume 156, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2022.111120
Keywords
3D printing; Processing characteristics; Post-treatment process
Categories
Funding
- National Natural Science Foundation Program of China [31872902]
- National First-class Discipline Program of Food Science and Technology [JUFSTR20180205]
- Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology [FMZ202003]
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This paper provides a concise critical evaluation of techniques to enhance the characteristics of 3D printed foods and offers guidance for the post-treatment, which is critically important for wider industrial application of this technology.
3D printing technology has a wide range of application in the food industry. Current research has focused on the improving printing accuracy and expanding the range of printing materials, while the feasibility of 3D printing technology in controlling processing characteristics and improving technological aspects have not yet been critically reviewed. This paper provides a concise critical evaluation of techniques to enhance the characteristics of 3D printed foods including their post-processing e.g. drying, frying, baking, cooling, sterilization etc. This paper provides guidance for future research and development in the field of post-treatment of 3D food printed products which is critically important for wider industrial application of this rapidly evolving technology.
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