State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
College of Intelligent Agriculture, Suzhou Polytechnic Institute of Agriculture, Soochow, Jiangsu, China.
Crit Rev Food Sci Nutr. 2024;64(12):3713-3724. doi: 10.1080/10408398.2022.2134979. Epub 2022 Oct 19.
3D food printing (3DFP) provides an excellent opportunity to deposit layers of multiple food materials to create unique complex structures of products with more engaging visuals, specific textures, and customized nutritional properties. Many printed products require post-printing processing which can result in sensory variance, texture changes, and even nutritional modification. Hence it is necessary to implement the design of the complex internal structure to ensure the desired quality of the printed products following post-printing. 3-D printing of various types of food products, for example, chocolate, cheese, meat, vegetables, fruits, fish, eggs, cereal-based products, and so on, has been examined with regard to post-printing requirements. This review aims to summarize the current work on the latest developments in 3DFP technology concerning the internal structure design of 3D printed products and its effect on quality during post-printing. The quality parameters include: textural, physical, morphological, and dimensional characteristics as well as nutritional properties. Furthermore, post-printing modifications such as 4D are also analyzed.
3D 食品打印（3DFP）为沉积多层多种食品材料以创建具有更吸引人视觉效果、特定质地和定制营养特性的独特复杂产品结构提供了极好的机会。许多打印产品需要进行后打印处理，这可能导致感官差异、质地变化，甚至营养改性。因此，有必要实施复杂内部结构的设计，以确保打印产品在后续后打印过程中具有所需的质量。已经研究了各种类型的食品产品（例如巧克力、奶酪、肉类、蔬菜、水果、鱼类、蛋类、谷物产品等）的 3D 打印，以满足后打印要求。本综述旨在总结 3DFP 技术在 3D 打印产品内部结构设计及其对后打印过程中质量影响方面的最新进展。质量参数包括：质地、物理、形态和尺寸特性以及营养特性。此外，还分析了后打印修改，如 4D。
