3D printing: printing precision and application in food sector

Abstract Background Three dimensional (3D) food printing is being widely investigated in food sector recent years due to its multiple advantages such as customized food designs, personalized nutrition, simplifying supply chain, and broadening of the available food material. Scope and approach Currently, 3D printing is being applied in food areas such as military and space food, elderly food, sweets food. An accurate and precise printing is critical to a successful and smooth printing. In this paper, we collect and analyze the information on how to achieve a precise and accurate food printing, and review the application of 3D printing in several food areas, as well as give some proposals and provide a critical insight into the trends and challenges to 3D food printing. Key findings and conclusions To realize an accurate and precise printing, three main aspects should be investigated considerably: material properties, process parameters, and post-processing methods. We emphasize that the factors below should be given special attention to achieve a successful printing: rheological properties, binding mechanisms, thermodynamic properties, pre-treatment and post-processing methods. In addition, there are three challenges on 3D food printing: 1) printing precision and accuracy 2) process productivity and 3) production of colorful, multi-flavor, multi-structure products. A broad application of this technique is expected once these challenges are addressed.

[1]  Wei Sun,et al.  Biopolymer deposition for freeform fabrication of hydrogel tissue constructs , 2007 .

[2]  K. Evans,et al.  Size, shape and flow of powders for use in Selective Laser Sintering (SLS) , 2013 .

[3]  Amanda C. Engler,et al.  Dual-Responsive Hydrogels for Direct-Write 3D Printing , 2015 .

[4]  C. Severini,et al.  Could the 3D Printing Technology be a Useful Strategy to Obtain Customized Nutrition? , 2016, Journal of clinical gastroenterology.

[5]  López Galdeano,et al.  3D printing food: the sustainable future , 2014 .

[6]  Weibiao Zhou,et al.  Extrusion-based food printing for digitalized food design and nutrition control , 2018 .

[7]  Liang Hao,et al.  Material characterisation and process development for chocolate additive layer manufacturing , 2010 .

[8]  Amit Zoran,et al.  Cornucopia: The Concept of Digital Gastronomy , 2011, Leonardo.

[9]  Alan P. Morrison,et al.  Effect of 3D printing on the structure and textural properties of processed cheese , 2018 .

[10]  J. Youngblood,et al.  Additive Manufacturing of Dense Ceramic Parts via Direct Ink Writing of Aqueous Alumina Suspensions , 2016 .

[11]  Leon L. Shaw,et al.  Rheological and extrusion behavior of dental porcelain slurries for rapid prototyping applications , 2005 .

[12]  Weibiao Zhou,et al.  An Overview of 3D Printing Technologies for Food Fabrication , 2015, Food and Bioprocess Technology.

[13]  Joanna Izdebska,et al.  3D food printing – facts and future , 2016 .

[14]  N. Mustafee,et al.  Investigating the feasibility of supply chain-centric business models in 3D chocolate printing: A simulation study , 2016 .

[15]  R. Poprawe,et al.  Laser additive manufacturing of metallic components: materials, processes and mechanisms , 2012 .

[16]  Hod Lipson,et al.  Additive manufacturing for the food industry , 2015 .

[17]  Clarice Lin,et al.  3D Food Printing: A Taste of the Future. , 2015 .

[18]  Jasper L. Tran,et al.  3D-Printed Food , 2016 .

[19]  Jie Sun,et al.  A Review on 3D Printing for Customized Food Fabrication , 2015 .

[20]  Bin Duan,et al.  Three-dimensional nanocomposite scaffolds fabricated via selective laser sintering for bone tissue engineering. , 2010, Acta biomaterialia.

[21]  Malcolm R. Mackley,et al.  Semi-Solid Processing of Chocolate and Cocoa Butter: Modelling Rheology and Microstructure Changes During Extrusion , 2006 .

[22]  Richard Archer,et al.  Food Layered Manufacture: A new process for constructing solid foods , 2012 .

[23]  Darja Dobermann,et al.  Insects as food and feed: European perspectives on recent research and future priorities , 2016 .

[24]  Liisa Hakola,et al.  Printing on Food or Food Printing: a Review , 2016, Food and Bioprocess Technology.

[25]  Hod Lipson,et al.  MUTLI-MATERIAL FOOD PRINTING WITH COMPLEX INTERNAL STRUCTURE SUITABLE FOR CONVENTIONAL POST-PROCESSING , 2010 .

[26]  Michele Lanzetta,et al.  Improved surface finish in 3D printing using bimodal powder distribution , 2003 .

[27]  J. Litster,et al.  Drop penetration into porous powder beds. , 2002, Journal of colloid and interface science.

[28]  S. Hogekamp,et al.  Methoden zur Beurteilung des Befeuchtungs‐ und Dispergierverhaltens von Pulvern , 2004 .

[29]  M. Klein,et al.  Comparative Study of patient individual implants from β‐tricalcium phosphate made by different techniques based on CT data , 2006 .

[30]  Gursel Alici,et al.  3D printing Vegemite and Marmite: Redefining “breadboards” , 2018 .

[31]  Francesco G. Sisca,et al.  Additive Manufacturing applications within food industry: An actual overview and future opportunities , 2016 .

[32]  Min Zhang,et al.  Impact of rheological properties of mashed potatoes on 3D printing , 2018 .

[33]  G. Levy,et al.  Flowability of Powders for Selective Laser Sintering (SLS) investigated by Round Robin Test , 2014 .

[34]  Min Zhang,et al.  Investigation on fish surimi gel as promising food material for 3D printing , 2018 .

[35]  Peter. Walters,et al.  Edible 3D Printing , 2011, NIP & Digital Fabrication Conference.

[36]  F. Amorim,et al.  Selective laser sintering of Mo-CuNi composite to be used as EDM electrode , 2014 .

[37]  F. Klocke,et al.  Consolidation phenomena in laser and powder-bed based layered manufacturing , 2007 .

[38]  Bhesh Bhandari,et al.  3d printing technologies applied for food design: Status and prospects , 2016 .

[39]  Davide Sher,et al.  Review of 3D Food Printing , 2015 .

[40]  Alejandro G. Marangoni,et al.  Relationship between Crystallization Behavior and Structure in Cocoa Butter , 2003 .

[41]  P. Wright,et al.  Anisotropic material properties of fused deposition modeling ABS , 2002 .

[42]  Fan Yang,et al.  Recent development in 3D food printing , 2017, Critical reviews in food science and nutrition.

[43]  Zhen Chen,et al.  Research on the Impact of 3D Printing on the International Supply Chain , 2016 .

[44]  Thierry Rayna,et al.  From rapid prototyping to home fabrication: How 3D printing is changing business model innovation , 2016 .

[45]  M. Mehrali,et al.  A review on powder-based additive manufacturing for tissue engineering: selective laser sintering and inkjet 3D printing , 2015, Science and technology of advanced materials.