Research on the characteristics and application of food materials in food 3D printing

Authors

TONG Qiang, College of Mechanical Engineering and Automation, Dalian Polytechnic University, Dalian, Liaoning 116034, China
JIANG Yu, College of Mechanical Engineering and Automation, Dalian Polytechnic University, Dalian, Liaoning 116034, China
TONG Yao, College of Mechanical Engineering and Automation, Dalian Polytechnic University, Dalian, Liaoning 116034, China
MENG Yu-xiang, College of Mechanical Engineering and Automation, Dalian Polytechnic University, Dalian, Liaoning 116034, China
DONG Xiu-ping, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, ChinaFollow

Corresponding Author(s)

董秀萍（1977—），女，大连工业大学教授，博士。E-mail：984557286@qq.com

Abstract

Food material is the key factor of food 3D printing. This review summarized the characteristics of food materials (protein, starch, hydrogel and fat) commonly used in food 3D printing at present, analyzed the influence of different material combinations on the forming performance. Moreover, suggestions on how to improve the printing effect of difficult printing materials were also provided, and the technical bottleneck of food materials development faced in food 3D printing nowadays were noticed. Finally, the direction of food 3D printing technology in the future was prospected.

Publication Date

10-20-2023

First Page

1

Last Page

5,19

DOI

10.13652/j.spjx.1003.5788.2022.81069

Recommended Citation

Qiang, TONG; Yu, JIANG; Yao, TONG; Yu-xiang, MENG; and Xiu-ping, DONG (2023) "Research on the characteristics and application of food materials in food 3D printing," Food and Machinery: Vol. 39: Iss. 7, Article 1.
DOI: 10.13652/j.spjx.1003.5788.2022.81069
Available at: https://www.ifoodmm.cn/journal/vol39/iss7/1

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