Additive manufacturing for the food industry

被引：288

作者：

Lipton, Jeffrey I. ^{[1
]}

Cutler, Meredith ^{[1
]}

Nigi, Franz ^{[1
]}

Cohen, Dan ^{[1
]}

Lipson, Hod ^{[1
]}

机构：

[1] Cornell Univ, Cornell Creat Machines Lab, Ithaca, NY 14853 USA

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2015年 / 43卷 / 01期

关键词：

Printing presses;

D O I：

10.1016/j.tifs.2015.02.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Additive manufacturing of food is a nascent field with great potential but limited application, in search of utility. The key motivators for 3D printing food are customization, on-demand production, and geometric complexity. Food printings maturation can be demonstrated by the reproduction of traditional foods such as pizza using 3D printers. Methods for allowing the production of grain and protein based products which are shape stable throughout the cooking process allow for increase shape fidelity. Data driven recipes allow for customized flavor and nutrition, and printing processes allow for the production of unique textures and meso-scale porosity. Together these advances represent important steps to developing novel utility in 3D food printing.

引用

页码：114 / 123

页数：10

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