3D打印
挤压
3d打印
工艺工程
流变学
食品包装
鉴定(生物学)
食品
纳米技术
计算机科学
材料科学
食品科学
制造工程
机械工程
工程类
复合材料
化学
生物
植物
作者
Qiyong Jiang,Min Zhang,Arun S. Mujumdar
标识
DOI:10.1080/10408398.2021.1878099
摘要
As a recently developed way of food manufacturing - 3D printing - is bringing about a revolution in the food industry. Rheological and mechanical properties of food material being printed are the determinants of their printability. Therefore, it is important to analyze the requirements of different 3D printing technologies on material properties and to evaluate the performance of the printed materials. In this review, the printing characteristics and classification of food materials are discussed. The four commonly used 3D printing techniques e.g. extrusion-based printing, selective sintering printing (SLS), binder jetting, and inkjet printing, are outlined along with suitable material characteristics required for each printing technique. Finally, recent technologies for evaluation of 3D printed products including low field nuclear magnetic resonance (LF-NMR), computer numerical simulation, applied reference material, morphological identification, and some novel instrumental analysis techniques are highlighted.
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