Jiang Qiyong, Zhang Min, Mujumdar Arun S
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China.
Crit Rev Food Sci Nutr. 2022;62(17):4669-4683. doi: 10.1080/10408398.2021.1878099. Epub 2021 Feb 1.
As a recently developed way of food manufacturing - 3D printing - is bringing about a revolution in the food industry. Rheological and mechanical properties of food material being printed are the determinants of their printability. Therefore, it is important to analyze the requirements of different 3D printing technologies on material properties and to evaluate the performance of the printed materials. In this review, the printing characteristics and classification of food materials are discussed. The four commonly used 3D printing techniques e.g. extrusion-based printing, selective sintering printing (SLS), binder jetting, and inkjet printing, are outlined along with suitable material characteristics required for each printing technique. Finally, recent technologies for evaluation of 3D printed products including low field nuclear magnetic resonance (LF-NMR), computer numerical simulation, applied reference material, morphological identification, and some novel instrumental analysis techniques are highlighted.
作为一种最近发展起来的食品制造方式——3D打印——正在给食品工业带来一场革命。被打印食品材料的流变学和机械性能是其可打印性的决定因素。因此，分析不同3D打印技术对材料性能的要求并评估打印材料的性能很重要。在这篇综述中，讨论了食品材料的打印特性和分类。概述了四种常用的3D打印技术，即基于挤压的打印、选择性烧结打印（SLS）、粘结剂喷射和喷墨打印，以及每种打印技术所需的合适材料特性。最后，重点介绍了用于评估3D打印产品的最新技术，包括低场核磁共振（LF-NMR）、计算机数值模拟、应用参考材料、形态识别和一些新颖的仪器分析技术。
