Guo Chaofan, Zhang Min, Bhandari Bhesh
State Key Laboratory of Food Science and Technology, Jiangnan Univ., 14122, Wuxi, Jiangsu, China.
Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan Univ., 14122, Wuxi, Jiangsu, China.
Compr Rev Food Sci Food Saf. 2019 Jul;18(4):1052-1069. doi: 10.1111/1541-4337.12443. Epub 2019 May 5.
Three-dimensional (3D) printing has been successfully applied to food processing, and widely appreciated by food science researchers. Recently, a lot of researches and review works have been done focusing on the ink's properties, printer design, and printing parameters. However, few articles specifically describe 3D models and slicing methods used in food printing. This work introduced the requirements for 3D printing models in some specific areas, discussed the critical parameter settings in the model slicing processes, and discussed the possible use of numerical techniques in the model building and printing of food 3D printing. The objective of this review is to increase researchers' focus on 3D printing models and slices in order to optimize the printing process and to provide some useful information for future research.
三维（3D）打印已成功应用于食品加工，并受到食品科学研究人员的广泛赞赏。最近，针对油墨特性、打印机设计和打印参数开展了大量研究和综述工作。然而，很少有文章专门描述食品打印中使用的3D模型和切片方法。本文介绍了某些特定领域对3D打印模型的要求，讨论了模型切片过程中的关键参数设置，并探讨了数值技术在食品3D打印模型构建和打印中的可能应用。本综述的目的是提高研究人员对3D打印模型和切片的关注，以优化打印过程，并为未来研究提供一些有用信息。
