3d printing technologies applied for food design: Status and prospects

被引：605

作者：

Godoi, Fernanda C. ^{[1
]}

Prakash, Sangeeta ^{[1
]}

Bhandari, Bhesh R. ^{[1
]}

机构：

[1] Univ Queensland, Sch Agr & Food Sci, Hartley Teakle Bldg,Room C405, Brisbane, Qld 4072, Australia

来源：

JOURNAL OF FOOD ENGINEERING | 2016年 / 179卷

关键词：

3D printing; Additive manufacturing; Food design; Material properties; Printability; 3D-food construct; GLASS-TRANSITION; RELEVANCE; BEHAVIOR; LASER;

D O I：

10.1016/j.jfoodeng.2016.01.025

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The use of 3-Dimensional (3D) printing, also known as additive manufacturing (AM), technology in food sector has a great potential to fabricate 3D constructs with complex geometries, elaborated textures and tailored nutritional contents. For this reason, 3D technology is driving major innovations in food industry. Here, we review the use of 3D printing techniques to design food materials. Our discussions bring a new insight into how essential food material properties behave during application of 3D printing techniques. We suggest that the rational design of 3D food constructs relies on three key factors: (1) printability, (2) applicability and (3) post-processing. Especial emphasis is devoted to how the advantages/limitations of 3D printing techniques affect the end-use properties of the printed food constructs. (C) 2016 Published by Elsevier Ltd.

引用

页码：44 / 54

页数：11

共 51 条

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