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

Godoi, Fernanda C.; Prakash, Sangeeta; Bhandari, Bhesh R.
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.
June 1, 2016
http://www.sciencedirect.com/science/article/pii/S0260877416300243

Tags

3d printing 3d-food construct additive manufacturing food design material properties printability julia formal design/art education 5. nahrung

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Sustainability and Design - 5. Nahrung - Formal Design/Art Education Sustainability and Design - 5. Nahrung Julia catalog - mediathek catalog - HGK catalog - Handapparate catalog - Sustainability and Design

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AccessDate
2020-01-02T17:48:55Z
DateAdded
2020-01-02T17:48:55Z
DateModified
2020-03-21T13:40:01Z
Key
5L8HC8X9
Language
en
LibraryCatalog
ScienceDirect
ShortTitle
3d printing technologies applied for food design

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