College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, China.
Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul, Republic of Korea.
Compr Rev Food Sci Food Saf. 2024 Jan;23(1):e13267. doi: 10.1111/1541-4337.13267.
Three-dimensional (3D) printing has been applied to produce food products with intricate and fancy shapes. Dimensional quality, such as dimensional stability, surface smoothness, shape fidelity, and resolution, are essential for the attractive appearance of 3D-printed food. Various methods have been extensively studied and proposed to control the dimensional quality of printed foods, but few papers focused on comprehensively and deeply summarizing the key factors of the dimensional quality of printed products at each stage-before, during, and after printing-of the 3D printing process. Therefore, the effects of pretreatment, printing parameters and rheological properties, and cooking and storage on the dimensional quality of the printed foods are summarized, and solutions are also provided for improving the dimensional quality of the printed products at each step. Before printing, incorporating additives or applying physical, chemical, or biological pretreatments can improve the dimensional quality of carbohydrate-based, protein-based, or lipid-based printed food. During printing, controlling the printing parameters and modifying the rheological properties of inks can affect the shape of printed products. Furthermore, post-processing is essential for some printed foods. After printing, changing formulations, incorporating additives, and selecting post-processing methods and conditions may help achieve the desired shape of 3D-printed or 4D-printed products during cooking. Additives help in the storage stability of printed food. Finally, various opportunities have been proposed to regulate the dimensional properties of 3D-printed structures. This review provides detailed guidelines for researchers and users of 3D printers to produce various printed foods with the desired shapes and appearances.
三维（3D）打印已被用于生产具有复杂和奇特形状的食品产品。尺寸质量，如尺寸稳定性、表面光滑度、形状保真度和分辨率，对于 3D 打印食品的吸引力外观至关重要。已经广泛研究和提出了各种方法来控制打印食品的尺寸质量，但很少有论文全面深入地总结了 3D 打印过程中打印前、打印中和打印后的每个阶段打印产品尺寸质量的关键因素。因此，总结了预处理、打印参数和流变性能以及烹饪和储存对打印食品尺寸质量的影响，并为每个步骤提高打印产品的尺寸质量提供了解决方案。在打印之前，加入添加剂或应用物理、化学或生物预处理可以提高基于碳水化合物、基于蛋白质或基于脂质的打印食品的尺寸质量。在打印过程中，控制打印参数和修改油墨的流变性能会影响打印产品的形状。此外，后处理对于某些打印食品至关重要。打印后，改变配方、加入添加剂以及选择后处理方法和条件可能有助于在烹饪过程中实现 3D 打印或 4D 打印产品所需的形状。添加剂有助于提高打印食品的储存稳定性。最后，提出了各种机会来调节 3D 打印结构的尺寸性能。本综述为 3D 打印机的研究人员和用户提供了详细的指导，以生产具有所需形状和外观的各种打印食品。
