State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China.
Compr Rev Food Sci Food Saf. 2022 Jul;21(4):3455-3479. doi: 10.1111/1541-4337.12984. Epub 2022 Jun 8.
3D food printing has recently attracted significant attention, both from academic and industrial researchers, due to its ability to manufacture customized products in such terms as size, shape, texture, color, and nutrition to meet demands of individual consumers. 4D printing, which is a technique that allows evolution of various characteristics/properties of 3D printed objects over time through external stimulation, has also been gaining more attention. In order to produce defect-free printed objects via both 3D and 4D printing, it is necessary to first identify the causes of defects and then their mitigation strategies. Comprehensive review on these important issues is nevertheless missing. The purpose of this review is to investigate causes and characteristics of defects occurring during and/or after 3D food printing, with a focus on how different factors affect the printing accuracy. Various techniques that can potentially minimize or eliminate printing defects and produce high-quality 3D/4D printed food products without the need for time-consuming trial and error printing experiments are critically discussed. Guidelines to avoid defects to improve the efficiency of future 3D/4D printed food production are given.
3D 食品打印最近受到了学术界和工业界研究人员的极大关注，因为它能够制造出符合个人消费者需求的定制产品，在尺寸、形状、质地、颜色和营养方面都可以满足需求。4D 打印是一种通过外部刺激使 3D 打印物体的各种特性/属性随时间演变的技术，也越来越受到关注。为了通过 3D 和 4D 打印生产无缺陷的打印对象，首先需要确定缺陷的原因，然后再确定其缓解策略。然而，目前仍然缺少对这些重要问题的全面综述。本综述的目的是研究 3D 食品打印过程中和/或之后出现缺陷的原因和特征，重点研究不同因素如何影响打印精度。本文还批判性地讨论了各种可能最小化或消除打印缺陷并生产高质量 3D/4D 打印食品产品的技术，而无需耗时的反复打印实验。给出了避免缺陷的指南，以提高未来 3D/4D 打印食品生产的效率。
