An Overview of 3D Printing Technologies for Food Fabrication
TL;DR: 3D food printing provides an engineering solution for customized food design and personalized nutrition control, a prototyping tool to facilitate new food product development, and a potential machine to reconfigure a customized food supply chain.
Abstract: Different from robotics-based food manufacturing, three-dimensional (3D) food printing integrates 3D printing and digital gastronomy to revolutionize food manufacturing with customized shape, color, flavor, texture, and even nutrition. Hence, food products can be designed and fabricated to meet individual needs through controlling the amount of printing material and nutrition content. The objectives of this study are to collate, analyze, categorize, and summarize published articles and papers pertaining to 3D food printing and its impact on food processing, as well as to provide a critical insight into the direction of its future development. From the available references, both universal platforms and self-developed platforms are utilized for food printing. These platforms could be reconstructed in terms of process reformulation, material processing, and user interface in the near future. Three types of printing materials (i.e., natively printable materials, non-printable traditional food materials, and alternative ingredients) and two types of recipes (i.e., element-based recipe and traditional recipe) have been used for customized food fabrication. The available 3D food printing technologies and food processing technologies potentially applicable to food printing are presented. Essentially, 3D food printing provides an engineering solution for customized food design and personalized nutrition control, a prototyping tool to facilitate new food product development, and a potential machine to reconfigure a customized food supply chain.
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TL;DR: In this paper, a systematic review identified 72 studies conducted in 32 countries involving 85,348 consumers and found that the items used to measure the importance of naturalness can be classified into three categories: 1) the way the food has been grown (food origin), 2) how the food have been produced (what technology and ingredients have been used), and 3) the properties of the final product.
Abstract: Background Consumers’ perceptions of naturalness are important for the acceptance of foods and food technologies. Thus, several studies have examined the significance of naturalness among consumers. Nonetheless, the aspects that are considered essential in perceiving a food item as natural may vary across consumers and different stakeholder groups. Scope and approach This systematic review identified 72 studies conducted in 32 countries involving 85,348 consumers. We aimed to answer the following questions: 1) How has the perceived importance of naturalness for consumers been defined and measured? 2) To what extent is perceived naturalness important to consumers? 3) Are there individual differences regarding the importance given to food naturalness that can be explained by consumers' characteristics? 4) Do consumers’ attitudes toward food naturalness influence their intentions and behavior? Key findings and conclusions The review clearly shows that for the majority of consumers, food naturalness is crucial. This finding could be observed across countries and in the different years when the studies were conducted. Therefore, neglecting the aspect of naturalness in the food industry may be very costly in the end. Our review also reveals differences across studies in how naturalness has been defined and measured. Based on a content analysis of the measurement scales, the items used to measure the importance of naturalness can be classified into three categories: 1) the way the food has been grown (food origin), 2) how the food has been produced (what technology and ingredients have been used), and 3) the properties of the final product.
441 citations
TL;DR: 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.
430 citations
TL;DR: A review of hydrogel-based biomaterial inks and bioinks for 3D printing can be found in this paper, where the authors provide a comprehensive overview and discussion of the tailorability of material, mechanical, physical, chemical and biological properties.
Abstract: 3D printing alias additive manufacturing can transform 3D virtual models created by computer-aided design (CAD) into physical 3D objects in a layer-by-layer manner dispensing with conventional molding or machining. Since the incipiency, significant advancements have been achieved in understanding the process of 3D printing and the relationship of component, structure, property and application of the created objects. Because hydrogels are one of the most feasible classes of ink materials for 3D printing and this field has been rapidly advancing, this Review focuses on hydrogel designs and development of advanced hydrogel-based biomaterial inks and bioinks for 3D printing. It covers 3D printing techniques including laser printing (stereolithography, two-photon polymerization), extrusion printing (3D plotting, direct ink writing), inkjet printing, 3D bioprinting, 4D printing and 4D bioprinting. It provides a comprehensive overview and discussion of the tailorability of material, mechanical, physical, chemical and biological properties of hydrogels to enable advanced hydrogel designs for 3D printing. The range of hydrogel-forming polymers covered encompasses biopolymers, synthetic polymers, polymer blends, nanocomposites, functional polymers, and cell-laden systems. The representative biomedical applications selected demonstrate how hydrogel-based 3D printing is being exploited in tissue engineering, regenerative medicine, cancer research, in vitro disease modeling, high-throughput drug screening, surgical preparation, soft robotics and flexible wearable electronics. Incomparable by thermoplastics, thermosets, ceramics and metals, hydrogel-based 3D printing is playing a pivotal role in the design and creation of advanced functional (bio)systems in a customizable way. An outlook on future directions of hydrogel-based 3D printing is presented.
427 citations
TL;DR: In this article, the applicability of extrusion-based 3D printing technology for food pastes made of protein, starch and fiber-rich materials was assessed, as a starting point in the development of healthy, customized snack products.
355 citations
TL;DR: In this article, the authors investigated the effect of potato starch (10, 12.5, 15, 17.5 and 20 g/100 g) on the rheological properties and mechanical properties of lemon juice gels.
Abstract: The aim of this paper is to develop a new 3D printing food constructs based on lemon juice gel system. We investigated the effect of potato starch (10, 12.5, 15, 17.5 and 20 g/100 g) on the rheological properties and mechanical properties of lemon juice gels. Besides, the influence of printing parameters (nozzle height, nozzle diameter, extrusion rate and nozzle movement speed) on the quality of printed products were also studied. The results show that it is suitable to make the size of the nozzle height the same with that of the nozzle diameter, which could not be regarded as a key factor that affects print quality. An equation is proposed to explain the relationship between extrusion rate, nozzle diameter and nozzle movement speed. In this printing system, the 1 mm nozzle diameter, 24 mm3/s extrusion rate and 30 mm/s nozzle movement speed were found to be the optimal parameters to print 3D constructs matching the target geometry with fine resolution, more smooth surface texture, and fewer point defects with no compressed deformation.
303 citations
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TL;DR: In this article, the societal impact of additive manufacturing from a technical perspective is reviewed, and an abundance of evidences are found to support the promises of additive-manufacturing in the following areas: (1) customized healthcare products to improve population health and quality of life, (2) reduced environmental impact for manufacturing sustainability, and (3) simplified supply chain to increase efficiency and responsiveness in demand fulfillment.
Abstract: Thirty years into its development, additive manufacturing has become a mainstream manufacturing process. Additive manufacturing build up parts by adding materials one layer at a time based on a computerized 3D solid model. It does not require the use of fixtures, cutting tools, coolants, and other auxiliary resources. It allows design optimization and the producing of customized parts on-demand. Its advantages over conventional manufacturing have captivated the imagination of the public, reflected in recent mainstream publications that call additive manufacturing “the third industrial revolution.” This paper reviews the societal impact of additive manufacturing from a technical perspective. Abundance of evidences were found to support the promises of additive manufacturing in the following areas: (1) customized healthcare products to improve population health and quality of life, (2) reduced environmental impact for manufacturing sustainability, and (3) simplified supply chain to increase efficiency and responsiveness in demand fulfillment. In the mean time, the review also identified the need for further research in the areas of life-cycle energy consumption evaluation and potential occupation hazard assessment for additive manufacturing.
1,440 citations
"An Overview of 3D Printing Technolo..." refers background in this paper
...It is a digitally controlled, robotic construction process which can build up complex 3D food products layer by layer (Huang et al. 2013)....
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753 citations
"An Overview of 3D Printing Technolo..." refers background in this paper
...5, each powder layer is distributed evenly across the fabrication platform, and a liquid binder sprays to bind two consecutive powder layers (Sachs et al. 1992)....
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TL;DR: The background about the potential of nanotechnology, an overview of the current and future applications of nan technology relevant to food and bioprocessing industry, and the societal implications for successful implementation are reviewed.
Abstract: Several complex set of engineering and scientific challenges in the food and bioprocessing industries for manufacturing high quality and safe food through efficient and sustainable means can be solved through nanotechnology. Bacteria identification and food quality monitoring using biosensors; intelligent, active, and smart food packaging systems; and nanoencapsulation of bioactive food compounds are few examples of emerging applications of nanotechnology for the food industry. We review the background about the potential of nanotechnology, provide an overview of the current and future applications of nanotechnology relevant to food and bioprocessing industry, and identify the societal implications for successful implementation of nanotechnology.
484 citations
"An Overview of 3D Printing Technolo..." refers background in this paper
...Electrospinning can produce foodmaterials with controlled size and structure, thus generating healthier foods (lower fat and lower salt) with desirable sensory properties and ingredients with improved properties (Neethirajan and Jayas 2011)....
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TL;DR: In this paper, a three-dimensional part comprising eight intersecting planes spaced 0.375 inches apart was constructed using a continuous-jet ink-jet printing technology, which was applied to the production of metal, ceramic, and metal/ceramic composite parts.
394 citations
TL;DR: The main objectives of this review are defining biofabrication, outlining the most essential disciplines critical for emergence of this field, analysis of the evolving arsenal of bioFabrication technologies and their potential practical applications, as well as a discussion of the common challenges being faced by biofabRICation technologies.
Abstract: Biofabrication can be defined as the production of complex living and non-living biological products from raw materials such as living cells, molecules, extracellular matrices, and biomaterials. Cell and developmental biology, biomaterials science, and mechanical engineering are the main disciplines contributing to the emergence of biofabrication technology. The industrial potential of biofabrication technology is far beyond the traditional medically oriented tissue engineering and organ printing and, in the short term, it is essential for developing potentially highly predictive human cell- and tissue-based technologies for drug discovery, drug toxicity, environmental toxicology assays, and complex in vitro models of human development and diseases. In the long term, biofabrication can also contribute to the development of novel biotechnologies for sustainable energy production in the future biofuel industry and dramatically transform traditional animal-based agriculture by inventing 'animal-free' food, leather, and fur products. Thus, the broad spectrum of potential applications and rapidly growing arsenal of biofabrication methods strongly suggests that biofabrication can become a dominant technological platform and new paradigm for 21st century manufacturing. The main objectives of this review are defining biofabrication, outlining the most essential disciplines critical for emergence of this field, analysis of the evolving arsenal of biofabrication technologies and their potential practical applications, as well as a discussion of the common challenges being faced by biofabrication technologies, and the necessary conditions for the development of a global biofabrication research community and commercially successful biofabrication industry.
314 citations
"An Overview of 3D Printing Technolo..." refers methods in this paper
...Currently, selective sintering (Gray 2010), hot melt extrusion/room temperature extrusion (Hao et al. 2010; Cohen et al. 2009), power bed binder jetting (Southerland et al. 2011), and inkjet printing (Mironov et al. 2009) are applied to food-related printing....
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