Applications of 3D Printing in Food Processing

Nachal, N.; Moses, J.A.; Karthik, P.; Anandharamakrishnan, C.

doi:10.1007/s12393-019-09199-8

Cited by 218 publications

(99 citation statements)

References 65 publications

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“…Three-dimensional Printing can be categorized into seven categories, but from those, only extrusion or fused deposit modeling (FDM), inkjet printing, binder jetting, selective sintering, and bio-printing have been used in food production [ 2 , 35 , 54 , 56 , 57 , 58 ]. The materials used and whether they are present in liquid, powder, or semi-solid form influences the choice of printing technique [ 35 , 57 ]. Extrusion requires the materials to present high viscosity with self-supporting properties, whereas Inkjet requires low viscosity [ 54 , 56 ].…”

Section: D Food Printingmentioning

confidence: 99%

“…Finally, Bio-printing is the designation given to printing using cellular material and is mostly applied to build tissue-based structures through extrusion, laser-based, or inkjet printing [ 2 , 57 , 60 ]. Initially, this method was used to construct organs and tissues for human transplants, but nowadays it is being studied to produce meat-based or meat-mimic (plant-based) products as an alternative to traditional meat [ 8 , 61 ].…”

Section: D Food Printingmentioning

confidence: 99%

“…file) and sent to a slicing software, where the model layers are created and the printing parameters (speed, temperature, infill, layer height) are set. Finally, a G-code file (a programming language used to give instructions to industrial machine controller computers) with the dimensional and printing instructions is sent to the printer which then builds the desired structure [ 32 , 57 , 61 , 62 , 63 , 64 ]. Figure 2 schematizes the stages involved in the 3D food printing process, from the choice of material to be used and the modeling and slicing of the 3D structure, to the 3D Printing techniques and the post-processing applied.…”

Section: D Food Printingmentioning

confidence: 99%

See 2 more Smart Citations

Food Texture Design by 3D Printing: A Review

Pereira

Barroso

Gil

2021

Foods

106

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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.

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Section: D Food Printingmentioning

confidence: 99%

Section: D Food Printingmentioning

confidence: 99%

Section: D Food Printingmentioning

confidence: 99%

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Food Texture Design by 3D Printing: A Review

Pereira

Barroso

Gil

2021

Foods

106

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“…Hence, not only can AM provide a powerful prototyping platform for development and design, but also opens new opportunities for the fabrication of novel 3D structures. The current use of AM across disparate disciplines including aerospace-, 2,3 automotive-, 4,5 food industries, 6 medicine, 7 and other 8 is a clear proof of the vast impact of these technologies in modern fabrication processes.…”

Section: Introductionmentioning

confidence: 99%

Hierarchical ordering in light-triggered additive manufacturing

Monti

Blasco

2020

Polym. Chem.

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“…This technology is equipped with an ability to create complex 3D parts without the use of tooling, which can reduce up to 50% of the product lead time. Due to the strange feature of AM techniques such as time efficient, cost-effective and can print wide range of materials such as ceramics [4][5][6], metals [7][8][9], food [10][11][12] and thermoplastics [13][14][15]; the AM process attracted a great deal of attention in the areas of automotive [16], aeronautical [17], medical [18], robotics [19], electronics [20], construction [21] and consumer goods manufacturing [22]. Recently, the additive manufacturing of solid propellant has gained interest due to the ability to form complex and intricate shapes.…”

Section: Introductionmentioning

confidence: 99%

Preliminary investigations on extrusion of high viscosity slurry using direct writing technique

Ali

Esakki

Praveen

et al. 2020

Int. J. Simul. Multidisci. Des. Optim.

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Traditionally solid propellants are manufactured using casting and molding techniques. The effective burning rate of solid propellants is strongly depended on its cross section and geometry. The preparation of mold and mandrel for the manufacturability of various geometric profiles are tedious, time consuming, increases the cost and more human efforts are needed. In order to mitigate these issues, a disruptive technology called additive manufacturing (AM) is in the verge of development. Although the method is effective, additional study must be conducted to improve the flow characteristics of slurries for the high solid loading and there is a huge necessity to reduce the prolonged curing time. The present study focuses on preliminary investigations of extrusion of high viscosity slurry using a pneumatically driven extrusion system. The slurry was prepared with a 80 wt.% solid loading of NaCl having particle sizes of 45 µm and 150 µm, 15.6 wt.% HTPB, 2.2 wt.% TDI, 2.2 wt.% DOA and 0.03 wt.% of ferric acrylacetonate. The slurry was extruded with an aid of pneumatically controlled extruder and each layer was formed. Formed by extruding the slurry using 1.65 mm internal diameter nozzle. Infrared (IR) heater was utilized to transfer the radiational energy for partial curing of each layer and thereby adhesion of other layer was guaranteed. Simulation is performed to determine the temperature distribution using ANSYS platform for comparing the curing temperature of the printed part top surface. Preliminary experiments confirm that extrusion of slurry and heating of each layer can be effectively achieved with the proposed 3D printing technique. Three tensile specimens were produced in accordance with ASTMD 412-C and their corresponding mechanical properties are evaluated. The printed parts have the tensile strength of 0.7 MPa, elongation of 4.85 % and modulus of elasticity of 18.5 MPa which are comparable with the properties of conventional casted part.

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Applications of 3D Printing in Food Processing

Cited by 218 publications

References 65 publications

Food Texture Design by 3D Printing: A Review

Food Texture Design by 3D Printing: A Review

Hierarchical ordering in light-triggered additive manufacturing

Preliminary investigations on extrusion of high viscosity slurry using direct writing technique

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