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3D Printing - Evaluating Particle Emissions of a 3D Printing Pen
Published on: October 9, 2020
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3D printing of meat.
Arianna Dick1, Bhesh Bhandari1, Sangeeta Prakash1
1School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia.
Meat Science
|March 18, 2019
Summary
Three-dimensional printing (3DP) offers innovative meat processing by enabling customized nutrition and textures. This technology can create tailored meat products for individuals with specific dietary needs, improving food manufacturing.
Area of Science:
- Food Science and Technology
- Bioprinting
- Materials Science
Background:
- Three-dimensional printing (3DP) is an emerging food manufacturing technology.
- It allows for the creation of novel food products with enhanced nutritional and sensory qualities.
- 3DP offers potential for customized food design.
Purpose of the Study:
- To review the applications of 3DP in meat processing.
- To analyze factors influencing the printability and post-processing of 3D printed meat.
- To explore the potential for creating specialized meat products.
Main Methods:
- Literature review of 3DP applications in food and meat processing.
- Analysis of material properties affecting meat printability.
- Discussion of post-processing techniques for 3D printed meat.
Main Results:
- 3DP can design meat products with specific nutritional profiles and textures.
- Printability is influenced by ingredient composition and rheological properties.
- Multi-material printing can address individual dietary needs, like chewing difficulties.
- A temperature-controlled, multi-head extruder printer is proposed for meat safety and optimal rheology.
Conclusions:
- 3DP technology holds significant promise for the future of meat processing.
- Customization of nutritional content and physical structure is achievable.
- Addressing safety and rheological requirements is crucial for successful implementation.
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