3D food printing: main components selection by considering rheological properties
Hao Jiang1,2, Luyao Zheng1, Yanhui Zou1
1a College of Food Science and Engineering, Northwest A&F University , Yangling , Shaanxi , China.
Critical Reviews in Food Science and Nutrition
|October 5, 2018
Summary
3D food printing, or additive manufacturing, enables complex food object creation with customized nutrition. This review examines material properties crucial for extrusion-based 3D food printing performance.
Area of Science:
- Food Science and Technology
- Materials Science
- Manufacturing Engineering
Background:
- 3D printing (additive manufacturing) presents novel processing capabilities for the food industry.
- This technology enables layer-by-layer fabrication of intricate designs, offering significant geometric freedom.
- 3D food printing holds the potential to revolutionize food manufacturing through customized fabrication and nutritional control.
Purpose of the Study:
- To review the characteristics of raw materials and additives for 3D food printing.
- To outline requirements for assessing and enhancing printing performance and self-supporting capabilities.
- To analyze rheological properties essential for extrusion-based 3D food printing.
Main Methods:
- Literature review focusing on materials science and rheology in 3D food printing.
- Analysis of common food printing materials: carbohydrates, fats, proteins, fibers, and functional components.
- Examination of extrusion-based printing principles and material requirements.
Main Results:
- Identified key material characteristics influencing printability and structural integrity.
- Highlighted the importance of rheological properties for successful layer-by-layer deposition.
- Discussed the potential for tailored nutrition and complex food structures.
Conclusions:
- 3D food printing offers innovative solutions for customized food production.
- Material properties, particularly rheology, are critical for optimizing printing performance.
- This technology has the potential to significantly impact future food manufacturing.
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