3D printing: Printing precision and application in food sector
Abstract
Three dimensional (3D) food printing is being widely investigated in food sector recent years due to its multiple advantages such as customized food designs, personalized nutrition, simplifying supply chain, and broadening of the available food material.Currently, 3D printing is being applied in food areas such as military and space food, elderly food, sweets food. An accurate and precise printing is critical to a successful and smooth printing. In this paper, we collect and analyze the information on how to achieve a precise and accurate food printing, and review the application of 3D printing in several food areas, as well as give some proposals and provide a critical insight into the trends and challenges to 3D food printing.To realize an accurate and precise printing, three main aspects should be investigated considerably: material properties, process parameters, and post-processing methods. We emphasize that the factors below should be given special attention to achieve a successful printing: rheological properties, binding mechanisms, thermodynamic properties, pre-treatment and post-processing methods. In addition, there are three challenges on 3D food printing: 1) printing precision and accuracy 2) process productivity and 3) production of colorful, multi-flavor, multi-structure products. A broad application of this technique is expected once these challenges are addressed.
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For people with specific needs, food can be tailored according to their health requirements.
“In addition, for people with specific needs, the food can be tailored according to their health requirements [16,48,55,94].”
From Towards the development of foods 3D printer: Trends and technologies for foods printing (2024) · cites this paper as [55]
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Towards the development of foods 3D printer: Trends and technologies for foods printing
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“In addition, for people with specific needs, the food can be tailored according to their health requirements [16,48, 55,94].”
BackgroundInfluentialBisht, B., Begum, J. P. S., Dmitriev, A. A., Kurbatova, A., Singh, N., Nishinari, K., Nanda, M., Kumar, S., Vlaskin, M. S., & Kumar, V. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2024.104471 · Cited by 40 · see citing works
- Authors
- Liu, Z., Zhang, M., Bhandari, B., & Wang, Y.
- Affiliations
- Jiangnan University (CN)
- The University of Queensland (AU)
- Corresponding author
- Zhang, Min
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2017-11
- Volume
- 69
- Pages
- 83-94
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2751245732
- Cited by
- 858
- References
- 0
- Citations by year
- 2026: 95 · 2025: 136 · 2024: 110 · 2023: 118 · 2022: 142 · 2021: 98 · 2020: 74 · 2019: 56 · 2018: 29
- FWCI
- 26.29
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Trends in Food Science & Technology (publishedVersion)
- Funders
- China State Key Laboratory of Food Science and Technology Innovation Project (SKLF-ZZA-201706)
- Jiangsu Province (BM2014051)
- Topics
- Physical Sciences › Engineering › Automotive 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, printing precision, printing accuracy, rheological properties, binding mechanism, thermodynamic properties, post-processing, process parameters, personalized nutrition, elderly food, sweets, food materials
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