College of Food Science and Technology, Zhejiang University of Technology, 310014 Hangzhou, Zhejiang, China.
College of Food Science and Technology, Zhejiang University of Technology, 310014 Hangzhou, Zhejiang, China.
Carbohydr Polym. 2022 Oct 15;294:119763. doi: 10.1016/j.carbpol.2022.119763. Epub 2022 Jun 22.
Three-dimensional (3D) printing is a new technique used to construct complex geometric forms for personalized nutrition and customization. With good rheological and gelling properties, starch materials have great potential in the 3D printed food industry. The successful printing of materials depends on various aspects, and current researches have focused on discussing the influence of the rheological properties of starch materials on printing, while the researches on the printing characteristics with other starch properties, material processing methods, printing process parameters are still insufficient. This review mainly focuses on the relationship between the material properties of starch foods and hot extrusion 3D printing, discussing the influence of material properties (rheology, adhesiveness, thermal properties, microstructure and component interaction) on the feasibility of printing. In addition, the effects of additives (hydrocolloids, lipids, fiber, protein, salt and other), processing methods, and process parameters (nozzle diameter, print height, print speed, and throughput) on printing are reviewed.
三维（3D）打印是一种用于构建复杂几何形状的新技术，适用于个性化营养和定制。具有良好流变性和胶凝性能的淀粉材料在 3D 打印食品工业中有很大的潜力。材料的成功打印取决于多个方面，目前的研究集中在讨论淀粉材料的流变性能对打印的影响，而关于其他淀粉特性、材料加工方法、打印工艺参数的打印特性的研究仍然不足。本文主要关注淀粉食品的材料性能与热挤压 3D 打印之间的关系，讨论材料性能（流变学、粘性、热性能、微观结构和成分相互作用）对打印可行性的影响。此外，还综述了添加剂（水胶体、脂类、纤维、蛋白质、盐等）、加工方法和工艺参数（喷嘴直径、打印高度、打印速度和吞吐量）对打印的影响。
