期刊
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
卷 62, 期 17, 页码 4752-4768出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2021.1878103
关键词
3D printing; food; printability; food safety; ink; macronutrients
资金
- National Institute of Food and Agriculture, U.S. Department of Agriculture
- Center for Agriculture, Food and the Environment
- Food Science department at University of Massachusetts Amherst [MAS00567]
3D printing technology has great potential in the food industry, but there are still challenges to be overcome. Key factors for successfully 3D printing food, such as material properties and printing parameters, need to be understood and controlled in order to achieve the desired quality and functionality.
3D printing has numerous applications in the food industry that may enhance diversity, quality, healthiness, and sustainability. This innovative additive manufacturing technology has the ability to specifically tailor food properties for individuals. Nevertheless, several challenges still need to be overcome before 3D printing can be utilized more widely in the food industry. This article focuses on the development and characterization of food inks suitable for 3D printing of foods. Specifically, the main factors impacting successfully printed foods are highlighted, including material properties and printing parameters. The creation of a 3D printed food with the appropriate quality and functional attributes requires understanding and control of these factors. Food ink printability is an especially important factor that depends on their composition, structure, and physicochemical properties. Previous studies do not sufficiently describe the precise design and operation of 3D printers in sufficient detail, which makes comparing results challenging. Additionally, important physicochemical characteristics utilized in traditional food are not consistently reported in 3D inks, such as moisture content, water activity, and microbial contamination, which limits the practical application of the results. For this reason, we highlight important factors impacting 3D ink formulation and performance, then provide suggestions for standardizing and optimizing 3D printed foods.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据