Programmable texture properties of cereal-based snack mediated by 3D printing technology

Derossi, A.; Caporizzi, Rossella; Paolillo, Maddalena; Severini, C.

doi:10.1016/j.jfoodeng.2020.110160

Cited by 63 publications

(65 citation statements)

References 53 publications

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“…Food texture is determined by both the product's composition [4] and structure [5], which can be controlled [6]. Porosity is a structural feature that affects texture and is as such a possible design parameter to control food product texture [7][8][9]. As texture is mainly perceived through deformation of the food by manipulation or chewing, mechanical properties are often used as a proxy of texture.…”

Section: Introductionmentioning

confidence: 99%

Designing Mechanical Properties of 3D Printed Cookies through Computer Aided Engineering

Piovesan

Vancauwenberghe

Aregawi

et al. 2020

Foods

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Additive manufacturing or 3D printing can be applied in the food sector to create food products with personalized properties such as shape, texture, and composition. In this article, we introduce a computer aided engineering (CAE) methodology to design 3D printed food products with tunable mechanical properties. The focus was on the Young modulus as a proxy of texture. Finite element modelling was used to establish the relationship between the Young modulus of 3D printed cookies with a honeycomb structure and their structure parameters. Wall thickness, cell size, and overall porosity were found to influence the Young modulus of the cookies and were, therefore, identified as tunable design parameters. Next, in experimental tests, it was observed that geometry deformations arose during and after 3D printing, affecting cookie structure and texture. The 3D printed cookie porosity was found to be lower than the designed one, strongly influencing the Young modulus. After identifying the changes in porosity through X-ray micro-computed tomography, a good match was observed between computational and experimental Young’s modulus values. These results showed that changes in the geometry have to be quantified and considered to obtain a reliable prediction of the Young modulus of the 3D printed cookies.

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Section: Introductionmentioning

confidence: 99%

Designing Mechanical Properties of 3D Printed Cookies through Computer Aided Engineering

Piovesan

Vancauwenberghe

Aregawi

et al. 2020

Foods

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“…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: 3d Food Printingmentioning

confidence: 99%

“…Beyond the material supply used in the printed products, the structure can also influence the perceived texture of the product. In 3D Printing, the creation of distinct textural properties in food constructs is being achieved by introducing pores to the designed model and printing products with different internal structures [ 62 , 65 , 102 ].…”

Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

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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“…The first theme addressed was gaining a better understanding of all essential technological aspects to generate edible structures with high printing fidelity. With this aim, researchers focused their experiments on the effects of printing variables (Liu et al ., 2017; Guo et al ., 2019; Derossi et al ., 2020a, 2020b, 2020c, 2020d, 2020e) and the rheological properties of the food paste that are essential for achieving good printability (Vancauwenberghe et al ., 2017; Gholamipour‐Shirazi et al ., 2019; Liu et al ., 2019a, 2019b). We suggest the following references among the most relevant for the practical application of 3DFP (Godoi et al ., 2018; Lee et al ., 2019; Zhu et al ., 2019a, 2019b; Derossi et al ., 2020a, 2020b, 2020c, 2020d, 2020e; Feng et al ., 2020).…”

Section: Food Preparation Nutritional Content and Covid‐19mentioning

confidence: 99%

“…Additionally, the timing of meals is pivotal in weight regulation (Reid et al ., 2014). Therefore, we must extend the meaning of personalised food beyond the nutritional content and include aspects such as sensory preferences, age, sex, lifestyle, habits, ethics and food‐neophobia (Hannelore et al ., 2016; Derossi et al ., 2020a, 2020b, 2020c, 2020d, 2020e); all these aspects play an important role in people’s daily diet.…”

Section: Food Preparation Nutritional Content and Covid‐19mentioning

confidence: 99%

Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?

Derossi

Bhandari

Bommel

et al. 2021

Int J of Food Sci Tech

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Summary The ongoing COVID‐19 pandemic is having a tremendous effect on the current food system. The situation urges us to face many issues never experienced before, aimed at mitigating a multitude of sanitary and social risks. The current pandemic has affected the food system in many ways: significant changes in dietary habits and in the health status of people; the food chain is broken, which has an effect on food security (including making it difficult to find or to buy fresh food at affordable prices); unemployment or underemployment is rising due to the damages of the food sector; there is a lack of food‐socialising events which has an effect on people’s mental status; and there are concerns about food safety. To mitigate all these issues, the implementation of innovative technologies urges. We have mapped the scientific studies and online information on 3D food printing (3DFP) about the effects of 3DFP on the food system and people’s health when adopted in food industry, restaurants, hospitals, schools, offices, homes, etc. Finally, this information has been examined in light to the future challenges of the food chain also considering the ongoing COVID‐19 pandemic, demonstrating its potential benefits to mitigate this and future pandemics.

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Programmable texture properties of cereal-based snack mediated by 3D printing technology

Cited by 63 publications

References 53 publications

Designing Mechanical Properties of 3D Printed Cookies through Computer Aided Engineering

Designing Mechanical Properties of 3D Printed Cookies through Computer Aided Engineering

Food Texture Design by 3D Printing: A Review

Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?

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