Impact of macronutrients printability and 3D-printer parameters on 3D-food printing: A review

•Rheological properties and 3D-printer parameters can determine food printability.•Every food matrix needs to be optimized prior to being used for 3D-printing.•Studies regarding 3D-printing protein and lipids enriched matrix are needed. In recent years, 3D-printing has received high attention global...

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Vydáno v:Food chemistry Ročník 287; s. 249 - 257
Hlavní autoři: Pérez, Bianca, Nykvist, Hanna, Brøgger, Anja F., Larsen, Maria Barmar, Falkeborg, Mia Fiilsøe
Médium: Journal Article
Jazyk:angličtina
Vydáno: England Elsevier Ltd 30.07.2019
Témata:
3D-food printing
Chemical Phenomena
Extrusion
Food
Food Handling - methods
gelling agents
Hydrocolloids
industrial applications
Meals
Nutrients
Printing, Three-Dimensional - instrumentation
Rheology
storage modulus
traditional technology
3D-food printing
Extrusion
Hydrocolloids
Rheology
ISSN:0308-8146, 1873-7072, 1873-7072
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Shrnutí:•Rheological properties and 3D-printer parameters can determine food printability.•Every food matrix needs to be optimized prior to being used for 3D-printing.•Studies regarding 3D-printing protein and lipids enriched matrix are needed. In recent years, 3D-printing has received high attention globally in personalized meal production and customized food design for its potential advantages over traditional processing. For a material to be printed it needs to be easily extruded from the nozzle of the printer and it needs to hold its structure after deposition. Additives such as thickening and gelling agents can be used for a food system to achieve suitable structure for printing. Various literature reports have demonstrated that rheological properties such as the storage modulus, yield stress, consistency index and flow behavior index can predict the printability of a material and 3D-printer parameters such as nozzle speed movement and layer height have an impact on the final quality of the printed structure. The present review provides a comprehensive overview of the impact of macronutrients printability and 3D-printer parameters on 3D-food printing, and offers new opportunities to bring 3D-food printing for personalized meal production closer to industry application.
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ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2019.02.090