Singhal Somya, Rasane Prasad, Kaur Sawinder, Garba Umar, Bankar Akshay, Singh Jyoti, Gupta Neeru
Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, 144411, India.
Centre of Food Science and Technology, Banaras Hindu University, Varanasi 221005, India.
An Acad Bras Cienc. 2020 Oct 12;92(3):e20180737. doi: 10.1590/0001-3765202020180737. eCollection 2020.
3D food printing, a part of additive manufacturing technique is used to modify the process of the food manufacturing in terms of color, shape, flavor, texture and nutrition. It liberates the user to identify and modify their meal according to one's desire, matching to the very minute details. Currently, it is used in decorating and fabricating, food products such as chocolate, cookies and cakes. The process of printing foods depends on several factors such as the physical state of food (whether powder, liquid or semi-solid), size and shape of the syringes to be used and the composition of the ingredients such as carbohydrates, proteins and fats. Apart from the use of 3D food printing for fabrication, it can also play an important role in solving malnutrition by enhancing the nutritional profile of the meal. The objective of this review is to highlight the different methods used in 3D food printing, 3D food printers, benefits of 3D food printing and challenges faced while food printing. Moreover, the paper discusses the applications of 3D food printing and its scope in the near future.
3D食品打印作为增材制造技术的一部分，用于在颜色、形状、风味、质地和营养方面改变食品制造过程。它使用户能够根据自己的意愿识别和调整餐食，甚至精确到非常细微的细节。目前，它被用于装饰和制作巧克力、饼干和蛋糕等食品。食品打印过程取决于几个因素，如食品的物理状态（无论是粉末、液体还是半固体）、所用注射器的尺寸和形状以及碳水化合物、蛋白质和脂肪等成分的组成。除了用于制作食品外，3D食品打印在通过改善餐食营养状况来解决营养不良问题方面也能发挥重要作用。本综述的目的是强调3D食品打印中使用的不同方法、3D食品打印机、3D食品打印的好处以及食品打印过程中面临的挑战。此外，本文还讨论了3D食品打印的应用及其在不久的将来的发展前景。
