3D Printing of Foods. C. Anandharamakrishnan. Читать онлайн. Newlib. NEWLIB.NET

Автор: C. Anandharamakrishnan
Издательство: John Wiley & Sons Limited
Серия:
Жанр произведения: Техническая литература
Год издания: 0
isbn: 9781119671800
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are used for 2D decorations and surface filling of cakes, pastries, and biscuits (Godoi et al. 2016). Although inkjet printing can produce fine and appealing 3D constructs than extrusion‐based printing, this technology is not suitable for high viscous food materials. In case of liquid binding, the printing involves the accumulation of powder layers through direct fusion with droplets of liquid binder as opposed to printing material as in case of material jetting (Holland et al. 2019). Commercial 3D printer Chef Jet™ are based on this technique and are used for printing of sugar fondants, confectioneries, and candies.

Schematic illustration of CARK food 3D printer.

      Source: Anukiruthika et al. (2020) / With permission of Elsevier.

      Another variant of the 3D printing technique used for printing live cell cultures is bioprinting. It involves the process of fabrication of living structures from a cell‐laden bio‐ink. Nowadays, scientists are more interested in the development of in‐vitro cultured meat that has a minimal environmental impact (Post et al. 2020). 3D bioprinting is an ideal means for the construction of cell tissues, scaffolds, and organs. Various AM approaches that are used for 3D bioprinting are extrusion‐based, droplet‐based, and photocuring‐based bioprinting. Among which extrusion‐based 3D printing is widely used for the printing of turkey (Lipton et al. 2010), fish (Chen et al. 2020), beef (Dick et al. 2019b), and pork‐based food products (Dick et al. 2020). Apart from extrusion‐based bioprinting, other approaches like droplet‐based and photocuring must be explored and studied in detail for a better understanding of the state‐of-the‐art of printing of in‐vitro meat. Some of the commercial 3D printers available for bioprinting include 3D Bioplotter, NovoGen MMX Bioprinter™, and Biobot™ (Gu et al. 2019). Advancements in bioprinting for food applications would open up a new dimension of research and remains to offer a promising solution for the shortage of animal‐based meat. Further, 3D printing has a less environmental impact with reduced carbon footprints and overall product life cycles.

      As stated earlier, material extrusion is based on the FDM approach that is widely used for 3D printing of thermoplastics and polymers. However, for food applications, the same principle has been adapted for layered deposition of food materials that are extruded out through the printing nozzle with precise control over the temperature (Mantihal et al. 2020). The extrusion‐based 3D food printing relies on the continuous flow of material supply either in a semi‐solid paste, highly viscous slurry, or in colloidal form. The solid‐like elastic behaviour of the material supply is ideal for the proper extrusion (Liu et al. 2018a). Hence viscosity is one of the critical factors for the successful deposition of material through extrusion‐based 3D printing. Most of the food materials could be successfully 3D printed using the extrusion technique. However, material consistency is a significant criterion since not all material supplies possess a characteristic solidification behaviour upon extrusion. Considering this issue, the material supply must be pre‐processed adequately to enhance the flow behaviour and its printability (Liu et al. 2019b). The pre‐processing includes the reduction of moisture from the printing material supply either by drying or by concentration. Based on the printability, the food materials are categorized as printable, non‐printable, and alternative ingredients. The characteristic extrudability of non‐printable and alternative ingredients can be improved through the addition of food hydrocolloids such as xanthan gum, guar gum, acacia gum, and sodium alginate as an additive into the printing material supply (Gholamipour‐Shirazi et al., 2019). Material properties such as gelatinization, gelation, and emulsification are the basic mechanisms that support the stability of the printed layers in extrusion‐based 3D printing.

Schematic illustration of typical extrusion-based 3D printing.