Journal article

3D printing of food: pretreatment and post-treatment of materials

Chang He, Min Zhang, Zhongxiang Fang

Critical Reviews in Food Science and Nutrition | Taylor & Francis | Published : 2019

Abstract

Background: Food 3 D printing is an emerging food processing technology. Due to the advantages of functionalization, customization, personalized nutrition design, simplified supply chain and broadening existing food materials, 3 D printing has been extensively studied in the food sector in the past decade. Many factors influence the accuracy and quality of food 3 D printing, which are also the challenges to researchers. Currently, most of the research focuses on the development of printable materials and control of printing parameters to improve the printing accuracy and product quality. However, the influence of material pretreatment methods and post-processing techniques on food 3 D printi..

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University of Melbourne Researchers

Grants

Awarded by National Natural Science Foundation Program of China


Awarded by China State Key Laboratory of Food Science and Technology Innovation Project


Awarded by National First-class Discipline Program of Food Science and Technology


Awarded by Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology


Funding Acknowledgements

The authors acknowledge the financial support from National Natural Science Foundation Program of China (No. 3187101297), China State Key Laboratory of Food Science and Technology Innovation Project (Contract No. SKLF-ZZA-201706), National First-class Discipline Program of Food Science and Technology (No. JUFSTR20180205), and Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ201803), which have enabled us to carry out this study.