3D printing: printing precision and application in food sector
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TLDR
Wang et al. as mentioned in this paper collected and analyzed the information on how to achieve a precise and accurate food printing, and reviewed the application of 3D printing in several food areas, as well as give some proposals and provide a critical insight into the trends and challenges to 3D food printing.Abstract:
Background Three dimensional (3D) food printing is being widely investigated in food sector recent years due to its multiple advantages such as customized food designs, personalized nutrition, simplifying supply chain, and broadening of the available food material. Scope and approach Currently, 3D printing is being applied in food areas such as military and space food, elderly food, sweets food. An accurate and precise printing is critical to a successful and smooth printing. In this paper, we collect and analyze the information on how to achieve a precise and accurate food printing, and review the application of 3D printing in several food areas, as well as give some proposals and provide a critical insight into the trends and challenges to 3D food printing. Key findings and conclusions To realize an accurate and precise printing, three main aspects should be investigated considerably: material properties, process parameters, and post-processing methods. We emphasize that the factors below should be given special attention to achieve a successful printing: rheological properties, binding mechanisms, thermodynamic properties, pre-treatment and post-processing methods. In addition, there are three challenges on 3D food printing: 1) printing precision and accuracy 2) process productivity and 3) production of colorful, multi-flavor, multi-structure products. A broad application of this technique is expected once these challenges are addressed.read more
Citations
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Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability
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Model-based design and validation of food texture of 3D printed pectin-based food simulants
Valérie Vancauwenberghe,Mulugeta Admasu Delele,Jeroen Vanbiervliet,Wondwosen Abebe Aregawi,Pieter Verboven,Jeroen Lammertyn,Bart Nicolai +6 more
TL;DR: In this article, analytical and finite element models were used to predict the texture properties of printed honeycomb structures, and a good fit of the analytical model to the measured Young's modulus was obtained by using the actual porosity of the printed structures, while the validated finite element model provides a means to design more complex structures.
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Texture Modification of 3D Printed Air-Fried Potato Snack by Varying Its Internal Structure with the Potential to Reduce Oil Content
TL;DR: In this article, an air-fried 3D printed potato snack was developed to potentially provide consumer an alternative choice of potato snack with reduced oil, where one cylindrical shape was firstly printed with variable internal structures, followed by air-frying post-printing.
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A comparative study between syringe-based and screw-based 3D food printers by computational simulation
TL;DR: Comparison of screw and syringe-based extrusion-based food 3D printing methods in fluid flow characteristics and printing profile by computational simulation model and printing experiment suggested that the screw-based 3D food printer had a complex fluid characteristic, and some backflows were found at the gap between walls and the screw flights in the extrusion tube.
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Synergistic effect of microwave 3D print and transglutaminase on the self-gelation of surimi during printing
Zhao Zilong,Qian Wang,Bowen Yan,Gao Wenhua,Xidong Jiao,Jianlian Huang,Jianxin Zhao,Hao Zhang,Wei Chen,Daming Fan +9 more
TL;DR: In this paper, the synergistic effect of microwave 3D print (MW3DP) and transglutaminase (TGase) on the self-gelation process of surimi from fluid to solid gel state during 3D printing is investigated.
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