Journal
JOURNAL OF FOOD ENGINEERING
Volume 179, Issue -, Pages 44-54Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2016.01.025
Keywords
3D printing; Additive manufacturing; Food design; Material properties; Printability; 3D-food construct
Categories
Funding
- Meat and Livestock Australia (MLA) [V.RMH.0034]
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The use of 3-Dimensional (3D) printing, also known as additive manufacturing (AM), technology in food sector has a great potential to fabricate 3D constructs with complex geometries, elaborated textures and tailored nutritional contents. For this reason, 3D technology is driving major innovations in food industry. Here, we review the use of 3D printing techniques to design food materials. Our discussions bring a new insight into how essential food material properties behave during application of 3D printing techniques. We suggest that the rational design of 3D food constructs relies on three key factors: (1) printability, (2) applicability and (3) post-processing. Especial emphasis is devoted to how the advantages/limitations of 3D printing techniques affect the end-use properties of the printed food constructs. (C) 2016 Published by Elsevier Ltd.
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