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从字节到咬伤:通过三维食品打印推进食品工业
Allyson N Hamilton1,2, Razieh S Mirmahdi1, Ali Ubeyitogullari1,3
1Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, Arkansas, USA.
Comprehensive reviews in food science and food safety
|January 29, 2024
概括
三维 (3D) 食品打印提供了个性化的营养和可持续性,但需要仔细考虑食品安全,包括机器卫生和微生物风险. 本综述探讨了大规模3D食品生产的挑战和机遇.
科学领域:
- 食品科学与技术 食品科学与技术
- 添加剂制造 添加剂制造 添加剂制造
- 食品安全工程 食品安全工程
背景情况:
- 三维 (3D) 打印,一种增材制造形式,正在各行各业迅速发展,尤其影响食品行业.
- 3D食品打印为个性化营养和增强食品系统可持续性提供了机会.
- 尽管有潜力,但大规模实施3D食品打印需要解决几个关键因素.
研究的目的:
- 在3D食品打印中全面审查食品安全的关键方面.
- 探索与3D打印食品生产,加工和储存相关的微生物风险.
- 识别食品3D打印技术广泛采用的障碍,局限性和机会.
主要方法:
- 关于3D食品打印和食品安全的当前研究的文献综述.
- 在3D打印系统中分析食物传播病原体,机器卫生和清洁性.
- 检查宏观营养素和储存条件对微生物安全的影响.
- 讨论后加工因素 (包装,运输,配送) 和实施障碍.
主要成果:
- 食品安全至关重要,包括特定病原体,设备卫生和清洁性等问题.
- 宏观营养素的组成和储存条件显著影响3D打印食品中的微生物风险.
- 包装和运输等后处理步骤对于保持安全至关重要.
- 实施障碍包括技术限制和需要标准化的安全协议.
结论:
- 食品3D打印对量身定制的营养和可持续的食品生产具有重大前景.
- 解决食品安全问题,从打印到后加工,对于扩大这项技术至关重要.
- 克服实施障碍并制定强有力的安全准则将释放食品3D打印的全部潜力.
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