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Cited by 399Additive Manufacturing and 3D Printing TechnologiesInnovations in Concrete and Construction Materials3D Printing in Biomedical Research

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Application of 3D printing for customized food. A case on the development of a fruit-based snack for children

Derossi, A., Caporizzi, R., Azzollini, D., Severini, C.·2018·Journal of Food Engineering
DOI 10.1016/j.jfoodeng.2017.05.015
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Abstract

3D Food printing is an emerging technology able to manufacture food with desired shapes and structure. We investigated the effect of two printing variables, print speed and flow level, on the printability of a fruit-based formulation designed to provide the 5–10% of energy, calcium, iron and vitamin D required for children of 3–10 years old. Printed snacks satisfactorily matched the designed structure. A 70% flow resulted in irregular structures with oversized porosity. By increasing flow level, a higher amount of deposited material produced an increase of total volume, weight and side-length of the samples while the fraction of porosity reduced. The distribution of filament thickness also enlarged by flow while the pore diameter distribution varied both with flow and print speed. The growth rate in height of samples increased by print speed until 50 mm/s, while the deposition rate of formulation was affected by print speed and flow level.

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Research works printed but not linked: 20

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Metadata

Authors
Derossi, A., Caporizzi, R., Azzollini, D., & Severini, C.
Affiliations
University of Foggia (IT)
Corresponding author
Severini, C.
ORCID
Venue
Journal of Food Engineering
Publisher
Elsevier BV
Published
2018-03
Volume
220
Pages
65-75
ISSN
0260-8774 (ISSN-L)
DOI
10.1016/j.jfoodeng.2017.05.015
OpenAlex
W2616738341
Cited by
399
References
0
Citations by year
2026: 39 · 2025: 55 · 2024: 48 · 2023: 50 · 2022: 80 · 2021: 53 · 2020: 28 · 2019: 25 · 2018: 19
FWCI
12.83
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Journal of Food Engineering (publishedVersion)
  • Institutional Research Information System University of Ferrara (University of Ferrara) (submittedVersion)
  • Archivio Istituzionale della Ricerca - Università degli Studi del Molise (submittedVersion)
Topics
  • Physical Sciences › Engineering › Industrial and Manufacturing Engineering › Additive Manufacturing and 3D Printing Technologies
  • Physical Sciences › Engineering › Building and Construction › Innovations in Concrete and Construction Materials
  • Physical Sciences › Engineering › Biomedical Engineering › 3D Printing in Biomedical Research
Keywords
3D food printing, fruit-based snacks, child nutrition, printing speed, printability, porosity, pore size distribution, filament thickness, deposition rate

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