Abstract
Purpose
Trends and innovations in the food industry are evolving day by day so do the technologies like 3D food printing. 3D food printing is the process of converting a 3D computer model into a physical object, from edible food materials. The printability of food construct depends upon various aspects of 3D food printing such as printer type, printable inks, and their properties, post-processing, etc. This paper is aimed at comprehensively covering 3D food printing technologies, printable food material, and their properties which are extensively covered, printability assessment techniques, commonly used post-processing methods.
Methods
The 3D printer classification based on configuration and technology of printing is also covered in detail. The different printer control parameters investigated with the usual range of values and their optimized values for multi-layer printing are also elaborated. The post-processing methods for multi-layer food construct shape retention are reported. The significance of the technology, its applications in commercial and domestic segments along with their challenges, is discussed. Future technologies such as insect enriched foods, customized or personalized and fortified foods, space foods, production on demand, and digitalized recipes are an integral part of 3D food printing technology.
Results
This paper provides a comprehensive review of the 3D food printing technologies available as of now in terms of technologies, materials and assessment method.
Conclusion
This review article can be a source of reference for 3D food printing.
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The authors would like to thank the National Institute of Food Technology Entrepreneurship and Management for the support provided.
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S Thangalakshmi drafted the primary manuscript and did extensive literature study. Vinkel Kumar Arora conceptualized the idea and reviewed the manuscript. Prithviraj V contributed to the development of images and reviewed the manuscript.
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Thangalakshmi, S., Arora, V.K. & Prithviraj, V. A Comprehensive Assessment of 3D Food Printing: Technological and Processing Aspects. J. Biosyst. Eng. 46, 286–304 (2021). https://doi.org/10.1007/s42853-021-00106-w
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DOI: https://doi.org/10.1007/s42853-021-00106-w