Pereira Tatiana, Barroso Sónia, Gil Maria M
MARE-Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal.
MARE-Marine and Environmental Sciences Centre, School of Tourism and Maritime Technology, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal.
Foods. 2021 Feb 3;10(2):320. doi: 10.3390/foods10020320.
An important factor in consumers' acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise placement of texturing elements in the food, printing of multi-material products, and design of complex internal structures. This paper intends to review the existing work on 3D food printing and discuss the recent developments concerning food texture design. Advantages and limitations of 3D Printing in the food industry, the material-based printability and model-based texture, and the future trends in 3D Printing, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications are discussed. Key challenges for the mainstream adoption of 3D Printing are also elaborated on.
除了视觉外观和味道之外，影响消费者接受度的一个重要因素是食物质地。由于食物在视觉和质地上缺乏吸引力，老年人和吞咽困难者更容易出现营养不良。三维打印是一种增材制造技术，它可以帮助食品行业开发新颖且更复杂的食品，并且有潜力生产满足特定需求的定制食品。作为一种逐层构建食品的技术，三维打印可以通过在食品中精确放置纹理元素、打印多材料产品以及设计复杂的内部结构，提供一种设计逼真食物质地的新方法。本文旨在回顾三维食品打印的现有工作，并讨论食品质地设计的最新进展。讨论了三维打印在食品工业中的优点和局限性、基于材料的可打印性和基于模型的质地，以及三维打印的未来趋势，包括数值模拟、将烹饪技术融入打印以及四维修改。还阐述了三维打印被主流采用的关键挑战。
