3D food printing of as the new way of preparing food: A review

Sylvester Mantihal and Rovina Kobun and Boon-Beng Lee (2020) 3D food printing of as the new way of preparing food: A review. International Journal of Gastronomy and Food Science, 22.

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The 3D printing technology has been applied to directly to construct physical model from 3D modelling without any aid of mold. Several industries such as automobile, aerospace including and recently food industry has utilize this technology to manufacture a complicated and intricate part required in the industry. It is foreseeable that 3D food printing (3DP) are possible to produce complex food model with unique internal pattern. A 3D food printing technique is composed of an extrusion-based printing, selective laser sintering and inkjet (liquid binding) printing. The food materials such as sugar, gelatin-based chocolate, and are used to create designed shape based on layer-by-layer method. This paper presents a review of 3D food printing techniques. This review is to categorize, printability, productivity, properties of printable material and mechanism of 3D food printing techniques, as well as to propose the future direction of this novel technology.

Item Type: Article
Keyword: 3D food printing, Extrusion method, Texture modification. Printable material
Subjects: T Technology > T Technology (General)
?? TP368-456_Food_processing_and_manufacture ??
Department: FACULTY > Faculty of Food Science and Nutrition
Date Deposited: 04 Nov 2020 09:08
Last Modified: 04 Nov 2020 09:08
URI: https://eprints.ums.edu.my/id/eprint/26246

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