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基于挤出的食品添加剂制造原料的预处理技术:进展和前景

Shu Ma¹, Satoru Tsuchikawa², Tetsuya Inagaki²

¹College of Food Science and Engineering, Northwest A & F University, Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Yangling, China.

Comprehensive reviews in food science and food safety

|November 23, 2025

概括

食品材料的预处理是扩大增材制造 (AM) 应用的关键. 提高原料特性可以提高3D打印食品的质量和商业可行性.

科学领域:

食品科学食品科学食品科学
材料科学材料科学材料科学
工程工程师工程师工程师

背景情况:

有限的可打印食品材料阻碍了食品工业中广泛的增材制造 (AM).
食品材料的预处理对于增强AM所需的特性至关重要.
目前3D打印成品食品的稀缺性需要在原料制备方面进行创新.

研究的目的:

审查有关AM的食品材料制备技术的现有文献.
为了突出食品预处理技术的进步,用于添加剂制造.
确定食品3D打印领域的挑战和未来研究方向.

主要方法:

对AM的食品原料制备的综合文献综述.
分析创新的预处理技术:物理,酶和化学方法.
检查影响印刷材料性质的潜在机制.

主要成果:

食品AM需要具备特定的气质和机械性能的材料才能成功打印.
各种预处理方法可以修改食品材料以满足AM要求.
物理,酶和化学处理的进步为原料增强提供了解决方案.

结论:

预处理技术对于将AM纳入食品工业至关重要.
开发先进的技术对于3D打印食品的商业化至关重要.
未来的研究应该专注于通过改进的食品AM原料来满足不断变化的市场需求.

关键词:

物理预处理物理预处理蛋白质蛋白质是一种蛋白质蛋白质.这是一种粉,粉.技术技术的技术技术的技术.

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