A Review of 3D Food Printing Technology

The additive manufacturing technology has been applied to directly construct physical model from 3D model without mold and die. Several industries utilize this technology to manufacture a complicated part such as automobile, aerospace including food industry. The advantage 3D food printing are ability to produce complex food model and ability to design unique pattern. A 3D food printing technique is composed of an extrusion-based printing, binder jetting and inkjet printing. The food materials such as sugar, chocolate, and cheese are used to create designed shape based on layer-by-layer. This paper presents a review of 3D food printing techniques. This review is to categorize, printability, productivity, properties of material and mechanism of 3D food printing techniques, as well as to provide the direction of future development.

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How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

Foods ◽

10.3390/foods9040497 ◽

2020 ◽

Vol 9 (4) ◽

pp. 497 ◽

Cited By ~ 3

Author(s):

Azarmidokht Gholamipour-Shirazi ◽

Michael-Alex Kamlow ◽

Ian T. Norton ◽

Tom Mills

Keyword(s):

Additive Manufacturing ◽

Food Industry ◽

Food Product ◽

Great Promise ◽

Advantages And Disadvantages ◽

Nutritional Needs ◽

Full Discussion ◽

Printed Materials ◽

Food Printing ◽

3D Food Printing

Additive manufacturing, which is also known as 3D printing, is an emerging and growing technology. It is providing significant innovations and improvements in many areas such as engineering, production, medicine, and more. 3D food printing is an area of great promise to provide an indulgence or entertaining experience, personalized food product, or specific nutritional needs. This paper reviews the additive manufacturing methods and materials in detail as well as their advantages and disadvantages. After a full discussion of 3D food printing, the reports on edible printed materials are briefly presented and discussed. In the end, the current and future outlook of additive manufacturing in the food industry is shown.

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Impact of Industrial Revolutions on Food Machinery - An Overview

Journal of Food Research ◽

10.5539/jfr.v9n5p42 ◽

2020 ◽

Vol 9 (5) ◽

pp. 42

Author(s):

Afam I. O. Jideani ◽

Awelani P. Mutshinyani ◽

Ntsako P. Maluleke ◽

Zwivhuya P. Mafukata ◽

Mkateko V. Sithole ◽

...

Keyword(s):

Autonomous Vehicles ◽

Food Industry ◽

Industrial Revolution ◽

Food Manufacturing ◽

Fourth Industrial Revolution ◽

Scientific Equipment ◽

Food Printing ◽

The Internet Of Things ◽

Industrial Revolutions ◽

3D Food Printing

The industrial revolutions occurring at specific periods impacted differently on food industry machinery, including analytical and innovative scientific equipment, and had significant effects on food manufacturing. The fourth industrial revolution (4IR) unlike the other industrial revolutions (1IR, 2IR, and 3IR) has a faster significant impact and niches on artificial intelligence (AI), machine learning (ML), blockchain, robotics, the internet of things (IoT), digitalization, big data, autonomous vehicles, additive manufacturing, nanotechnology, biotechnology, and 3D food printing technologies. Going forward would require more mechatronic engineers as process technicians, particularly in paperless processes and automation of the digital rich future.

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Chitosan and Whey Protein Bio-Inks for 3D and 4D Printing Applications with Particular Focus on Food Industry

Molecules ◽

10.3390/molecules27010173 ◽

2021 ◽

Vol 27 (1) ◽

pp. 173

Author(s):

Wei Yang ◽

Anqianyi Tu ◽

Yuchen Ma ◽

Zhanming Li ◽

Jie Xu ◽

...

Keyword(s):

Drug Delivery ◽

Additive Manufacturing ◽

Whey Protein ◽

Biomedical Applications ◽

Food Industry ◽

Value Added ◽

Systemic Review ◽

4D Printing ◽

Food Printing ◽

3D Food Printing

The application of chitosan (CS) and whey protein (WP) alone or in combination in 3D/4D printing has been well considered in previous studies. Although several excellent reviews on additive manufacturing discussed the properties and biomedical applications of CS and WP, there is a lack of a systemic review about CS and WP bio-inks for 3D/4D printing applications. Easily modified bio-ink with optimal printability is a key for additive manufacturing. CS, WP, and WP–CS complex hydrogel possess great potential in making bio-ink that can be broadly used for future 3D/4D printing, because CS is a functional polysaccharide with good biodegradability, biocompatibility, non-immunogenicity, and non-carcinogenicity, while CS–WP complex hydrogel has better printability and drug-delivery effectivity than WP hydrogel. The review summarizes the current advances of bio-ink preparation employing CS and/or WP to satisfy the requirements of 3D/4D printing and post-treatment of materials. The applications of CS/WP bio-ink mainly focus on 3D food printing with a few applications in cosmetics. The review also highlights the trends of CS/WP bio-inks as potential candidates in 4D printing. Some promising strategies for developing novel bio-inks based on CS and/or WP are introduced, aiming to provide new insights into the value-added development and commercial CS and WP utilization.

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Altering Production Patterns in the Food Industry: 3D Food Printing

Food Tech Transitions ◽

10.1007/978-3-030-21059-5_6 ◽

2019 ◽

pp. 97-110

Author(s):

Ioannis Skartsaris ◽

Cinzia Piatti

Keyword(s):

Food Industry ◽

Food Printing ◽

3D Food Printing

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Food Texture Design by 3D Printing: A Review

Foods ◽

10.3390/foods10020320 ◽

2021 ◽

Vol 10 (2) ◽

pp. 320

Author(s):

Tatiana Pereira ◽

Sónia Barroso ◽

Maria M. Gil

Keyword(s):

3D Printing ◽

Food Industry ◽

Three Dimensional ◽

Food Products ◽

The Elderly ◽

Layer By Layer ◽

Visual Appearance ◽

Food Texture ◽

Food Printing ◽

Texture Design

An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise placement of texturing elements in the food, printing of multi-material products, and design of complex internal structures. This paper intends to review the existing work on 3D food printing and discuss the recent developments concerning food texture design. Advantages and limitations of 3D Printing in the food industry, the material-based printability and model-based texture, and the future trends in 3D Printing, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications are discussed. Key challenges for the mainstream adoption of 3D Printing are also elaborated on.

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Valorization of Food Industry Waste Streams Using 3D Food Printing: A Study on Noodles Prepared from Potato Peel Waste

Food and Bioprocess Technology ◽

10.1007/s11947-021-02675-2 ◽

2021 ◽

Author(s):

Madhumitha Muthurajan ◽

Abinash Veeramani ◽

Taniyath Rahul ◽

Rohit Kumar Gupta ◽

T. Anukiruthika ◽

...

Keyword(s):

Food Industry ◽

Potato Peel ◽

Waste Streams ◽

Industry Waste ◽

Food Industry Waste ◽

Food Printing ◽

3D Food Printing

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Evaluation of geometrical benchmark artifacts containing multiple overhang lengths fabricated using material extrusion technique

JOURNAL OF MECHANICAL ENGINEERING AND SCIENCES ◽

10.15282/jmes.14.3.2020.28.0573 ◽

2020 ◽

Vol 14 (3) ◽

pp. 7296-7308

Author(s):

Siti Nur Humaira Mazlan ◽

Aini Zuhra Abdul Kadir ◽

N. H. A. Ngadiman ◽

M.R. Alkahari

Keyword(s):

3D Model ◽

Laser Scanner ◽

Dimensional Accuracy ◽

Fused Deposition Modelling ◽

Layer By Layer ◽

Fused Deposition ◽

Layer Technique ◽

Subtractive Manufacturing ◽

Manufacturing Features ◽

Layer Problem

Fused deposition modelling (FDM) is a process of joining materials based on material entrusion technique to produce objects from 3D model using layer-by-layer technique as opposed to subtractive manufacturing. However, many challenges arise in the FDM-printed part such as warping, first layer problem and elephant food that was led to an error in dimensional accuracy of the printed parts especially for the overhanging parts. Hence, in order to investigate the manufacturability of the FDM printed part, various geometrical and manufacturing features were developed using the benchmarking artifacts. Therefore, in this study, new benchmarking artifacts containing multiple overhang lengths were proposed. After the benchmarking artifacts were developed, each of the features were inspected using 3D laser scanner to measure the dimensional accuracy and tolerances. Based on 3D scanned parts, 80% of the fabricated parts were fabricated within ±0.5 mm of dimensional accuracy as compared with the CAD data. In addition, the multiple overhang lengths were also successfully fabricated with a very significant of filament sagging observed.

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