3D food printing: Controlling characteristics and improving technological effect during food processing

[Display omitted] •Advantages of 3D food printing are briefly introduced.•Methods of controlling food materials’ characteristics were summarized.•Researches of post-processing to improve products quality were analyzed.•Researches related to sterilization based on 3D printing is discussed. 3D printin...

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Vydané v:Food research international Ročník 156; s. 111120
Hlavní autori: Demei, Kong, Zhang, Min, Phuhongsung, Pattarapon, Mujumdar, Arun S.
Médium: Journal Article
Jazyk:English
Vydavateľské údaje: Canada Elsevier Ltd 01.06.2022
Predmet:
3D printing
Desiccation
Food
Food Handling - methods
Food Industry
food research
industrial applications
Post-treatment process
Printing, Three-Dimensional
Processing characteristics
research and development
three-dimensional printing
Processing characteristics
3D printing
Post-treatment process
ISSN:0963-9969, 1873-7145, 1873-7145
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Shrnutí:[Display omitted] •Advantages of 3D food printing are briefly introduced.•Methods of controlling food materials’ characteristics were summarized.•Researches of post-processing to improve products quality were analyzed.•Researches related to sterilization based on 3D printing is discussed. 3D printing technology has a wide range of application in the food industry. Current research has focused on the improving printing accuracy and expanding the range of printing materials, while the feasibility of 3D printing technology in controlling processing characteristics and improving technological aspects have not yet been critically reviewed. This paper provides a concise critical evaluation of techniques to enhance the characteristics of 3D printed foods including their post-processing e.g. drying, frying, baking, cooling, sterilization etc. This paper provides guidance for future research and development in the field of post-treatment of 3D food printed products which is critically important for wider industrial application of this rapidly evolving technology.
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ObjectType-Feature-2
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ISSN:0963-9969
1873-7145
1873-7145
DOI:10.1016/j.foodres.2022.111120