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

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 497 ◽  
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.

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

Molecules ◽  
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.

scholarly journals A Review of 3D Food Printing Technology

2018 ◽  
Vol 213 ◽  
pp. 01012 ◽  
Author(s):  
Paphakorn Pitayachaval ◽  
Nattawut Sanklong ◽  
Anantapoom Thongrak
Keyword(s):  
Food Industry ◽  
3D Model ◽  
Layer By Layer ◽  
Printing Technique ◽  
Complicated Part ◽  
Food Printing ◽  
Binder Jetting ◽  
Printing Techniques ◽  
Food Model ◽  
3D Food Printing

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.

scholarly journals Impact of Industrial Revolutions on Food Machinery - An Overview

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.

scholarly journals Application of 3D food printing in meat production

Meso ◽  
2019 ◽  
Vol 21 (3) ◽  
pp. 262-268
Author(s):  
Tomislava Vukušić ◽  
Višnja Stulić ◽  
Zoran Herceg ◽  
Ana Pavičić
Keyword(s):  
Additive Manufacturing ◽  
Meat Production ◽  
Food Printing ◽  
3D Food Printing

Trodimenzionalan ispis (3D), odnosno aditivna proizvodnja (engl. Additive Manufacturing, AM), je tehnologija u razvoju koja se upotrebljava u proizvodnji hrane, a omogućava razvoj novih prehrambenih proizvoda s jedinstvenim, složenim i personaliziranim geometrijama dizajna, razrađenim teksturama i prilagođenim nutritivnim sadržajem. Danas se 3D ispis primjenjuje u proizvodnji hrane za posebne namjene (za vojnike, astronaute, starije osobe) te u konditorskoj industriji. Ova tehnologija predstavlja potencijalno rješenje za otklanjanje problema postojećih tehnika procesiranja hrane s posebnom namjenom, poput niže učinkovitosti i visokih troškova proizvodnje. Glavni je cilj ovoga rada analizirati potencijalne primjene tehnologije 3D ispisa u preradi mesa, uključujući 3D pisače, mesne formulacije i druge aspekte koji utječu na mogućnost ispisa i naknadne obrade 3D ispisanih proizvoda od mesa.

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

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

Impact of viscoelastic and structural properties from starch-mango and starch-arabinoxylans hydrocolloids in 3D food printing

2021 ◽  
Vol 39 ◽  
pp. 101891
Author(s):  
Juliana Montoya ◽  
Jorge Medina ◽  
Arturo Molina ◽  
Janet Gutiérrez ◽  
Blanca Rodríguez ◽  
...  
Keyword(s):  
Structural Properties ◽  
Food Printing ◽  
3D Food Printing

scholarly journals Exploring the Acceptance of Entomophagy: A Survey of Italian Consumers

Insects ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 123
Author(s):  
Roberta Moruzzo ◽  
Simone Mancini ◽  
Fabio Boncinelli ◽  
Francesco Riccioli
Keyword(s):  
Health Risk ◽  
Physical Health ◽  
Food Industry ◽  
Consumer Preferences ◽  
Food Product ◽  
Food Sources ◽  
Food Neophobia ◽  
Significant Interest ◽  
Set Up ◽  
Specific Scale

Insect-based food is not common in Europe, because most people do not consider insects to be edible, but rather a threat and a health risk. Fear and refusal to eat a new food product introduced into a culture is called food neophobia, which results in a hesitation to trying and experimenting with new foods. Although there is significant interest in this novel sector, there is a lack of research on the link between rejection, the level of food neophobia, and consumer behavior related to the introduction of insects into the diet. In this study, through 420 questionnaires, a specific experimental scale of insects was introduced which, together with a neophobia scale, analyzed the probability and the intention of respondents to consume insects. Another issue tested has been their intention to eat food containing insects. We observed that the analyses of the two scales produced different results, confirming the need for a specific scale to measure “insect phobia”. This is important, since knowledge about consumer preferences for and barriers to using insects as human food sources is limited but necessary in order to set up commercialization strategies. The development of insect-based food offers physical health benefits and also improves the sustainability of the food industry.

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