Research on the characteristics and application of food materials in food 3D printing

TONG Qiang; JIANG Yu; TONG Yao; MENG Yu-xiang; DONG Xiu-ping

doi:10.13652/j.spjx.1003.5788.2022.81069

Shipin yu jixie (Oct 2023)

Research on the characteristics and application of food materials in food 3D printing

TONG Qiang,
JIANG Yu,
TONG Yao,
MENG Yu-xiang,
DONG Xiu-ping

Affiliations

TONG Qiang: College of Mechanical Engineering and Automation, Dalian Polytechnic University, Dalian, Liaoning 116034 , China
JIANG Yu: College of Mechanical Engineering and Automation, Dalian Polytechnic University, Dalian, Liaoning 116034 , China
TONG Yao: College of Mechanical Engineering and Automation, Dalian Polytechnic University, Dalian, Liaoning 116034 , China
MENG Yu-xiang: College of Mechanical Engineering and Automation, Dalian Polytechnic University, Dalian, Liaoning 116034 , China
DONG Xiu-ping: School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034 , China

DOI: https://doi.org/10.13652/j.spjx.1003.5788.2022.81069
Journal volume & issue: Vol. 39, no. 7
pp. 1 – 5,19

Abstract

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Food material is the key factor of food 3D printing. This review summarized the characteristics of food materials (protein, starch, hydrogel and fat) commonly used in food 3D printing at present, analyzed the influence of different material combinations on the forming performance. Moreover, suggestions on how to improve the printing effect of difficult printing materials were also provided, and the technical bottleneck of food materials development faced in food 3D printing nowadays were noticed. Finally, the direction of food 3D printing technology in the future was prospected.

Published in Shipin yu jixie

ISSN: 1003-5788 (Print)
Publisher: The Editorial Office of Food and Machinery
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.ifoodmm.com/spyjxen/home

About the journal

Abstract

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