3D打印食品的新发展

随着3D打印技术的快速发展,在食品行业中的研究与应用也进入了快速发展期,出现了很多新进展。介绍3D打印食品技术在肉类加工、休闲食品行业、餐饮业和健康医疗食品等领域的新进展,分析其对传统食品行业深远的影响。     

原料特性及打印参数对食品3D打印制品品质的影响

综述了淀粉类、亲水胶体类、肉类等食材的3D打印特性,分析了打印温度、打印速度、内部填充率、打印喷头直径等打印参数对3D打印制品品质的影响.     

3D食品打印技术及影响因素的研究进展

3D打印技术利用\     

基于食品3D打印技术的食品原料研究及应用

3D打印技术作为一项新兴的智能食品加工技术,已经被广泛应用在食品、材料、航天、汽车、建筑模型等多个领域.食品3D打印技术又被称为一项“增材制造”技术,具备方便、灵活、高精度等优点,可以实现食品外观、颜色、质地、味道和配方的个性化定制.本文从食品3D打印原理、3D食品材料和应用等方面进行综述,以期为食品3D打印材料的开发...     

食品3D打印中的食品材料特性与应用研究进展

食品材料是食品3D打印的关键因素。文章总结了目前在食品3D打印中常用食品材料(蛋白质、淀粉、水凝胶、脂肪)的特点,分析了不同材料组合对成形性能的影响,对不易打印材料如何提高印刷效果给予了一定的建议,指出了目前食品3D打印中食品材料发展面临的技术瓶颈,并对未来食品3D打印技术的发展趋势进行了展望。     

3D打印技术概况

简要介绍近年来3D打印技术的分类、应用领域、专利情况和国内外发展状况。     

通用挤出型食品3D打印机的设计

为了解决当下专用食品3D打印机可打印食材种类单一的问题,课题组设计了一款可打印巧克力和面点类的通用挤出型食品3D打印机。通过SolidWorks软件设计了笛卡尔坐标系形式的机械结构,并对其滚珠丝杠螺母传动机构进行了分析计算,详细介绍了其选型过程。通过气压供料、活塞挤出的方式,实现了打印喷头的连续供料功能。针对巧克力类熔融挤出低温冷却及面点类常温挤出加热熟化的食材成型特性,设计了可实现制冷和加热切换的恒温打印平台温控系统,实现了食品3D打印成型的通用性。研究结果表明该型食品3D打印机能以连续性供料的方式打印巧克力及面点类食品,顺应了多功能发展的理念。所设计的食品3D打印机可以完成一机多用的个性化食品打印,具有一定的实用价值。     

不同打印条件的鱼糜3D打印成型效果分析

为了实现以鱼糜为原料,打印出的产品在形貌、强度、色泽等方面满足要求。本文研究了填充密度、分层高度、打印速度以及喷嘴孔径对鱼糜凝胶3D打印成型效果的影响。通过切片软件改变模型的打印参数,比较打印成型样品的打印精度、凝胶强度、白度以及流变学特性。结果表明,当填充密度为60%以上,成型样品具有较高的凝胶强度,内部填充连续,没有明显的断条现象发生;当分层高度过高或者过低时,都会导致打印精度降低,0.8mm的分层高度具有较好的打印效果;打印速度越快,耗时越少,成型样品的白度越好,但是过快容易导致样品坍塌;鱼糜浆料从过小的喷嘴孔径中挤出易发生断线,打印不完整。综合表明,当填充密度大于60%,分层高度、打印速度和喷嘴孔径分别为0.8 mm、35 mm/s和1.2 mm时,鱼糜浆料体系的3D打印能够打印出品质较好、精度较高的成型样品。本研究对鱼糜浆料在食品3D打印领域的发展具有积极的指导意义,同时也将为在食品3D打印领域开发新的食品应用提供参考。     

3D打印——未来制造业的新模式

充满想象力的3D打印技术正演绎着未来世界无限的可能性,我们身边将会出现越来越多的3D打印元素,不久的将来,3D打印机将会像电脑一样改变我们的生活,给工业生产和经济组织模式带来颠覆式的改变。本文对3D打印技术的应用领域、发展现状、面临的问题、发展前景进行综合分析。     

基于可食用材料的3D打印技术应用进展

可食用材料范围的延伸加快了3D打印技术的发展。但与工程材料相比,针对可食用材料的3D打印技术仍然面临很多的挑战。文章介绍了目前较为成熟的3D打印技术和其应用领域,并阐述了食品3D打印机的结构构成,以及可食用材料3D打印的国内外研究进展。总结分析了可食用材料应用于3D打印中存在的问题,并展望了未来会有更广泛的应用领域,将对3D打印技术发展产生深远的影响。     

从专利申请看3D打印技术在食品工业中的应用进展

从专利申请的角度,对国内外3D打印技术在食品领域的专利申请趋势进行了分析,重点分析了中国食品领域3D打印技术专利申请的申请人分布、法律状态、应用方向、发展路线等,探讨了3D打印技术在食品领域的发展趋势和开发应用情况,总结3D打印技术在食品加工中存在的问题和面临的挑战,为中国3D打印技术在食品领域的发展提供参考。     

Recent development in 3D food printing

Robots and software have been significantly improving our daily lives by rendering us much convenience. And 3D printing is a typical example, for it is going to usher in a new era of localized manufacturing that is actually based on digital fabrication by layer-by-layer deposition in three-dimensional space. In terms of food industry, the revolution that three-dimensional printing technologies is bringing to food manufacturing is convenience of low-cost customized fabrication and even precise nutrition control. This paper is aimed to give a brief introduction of recent development of food printing and material property of food ingredients that can be used to design the 3D food matrix and investigate the relationship between process parameters and resulting printed food properties in order to establish a food manufacturing process with this new food production approach.     

Application and challenges of 3D food printing technology in manned spaceflight: a review

Three-dimensional (3D) food printing is a digital food engineering method that has a remarkable application potential in long-term manned spaceflight. Extrusion-based 3D food printing, among the available 3D food printing techniques utilised in the food industry, is one of the most suitable printing methods for manned spaceflight. Extrusion-based 3D food printing could suffice most of the energy and personalised nutritional requirements of astronauts during long-term stay in space by utilising fruits, vegetables, meat products, and nutrients as printing materials. However, 3D food printing in manned spaceflight is still limited by technologies and costs such as printing materials, microgravity, post-processability of food, and engineering transportation under the existing technical conditions. Therefore, this article reviews the 3D food printing and manned spaceflight technologies that are currently available and discusses the challenges involved in 3D food printing in manned spaceflight, thus providing a theoretical basis for future 3D food printing for space missions.     

3D打印成形微小型金属件的研究现状及其发展

作为先进数字化层增材制造技术,3D打印成形以个性化、小批量、可快速制造复杂结构等优点,为微小型金属件制造提供了新途径。根据材料打印形式,本研究将用于成形微小型金属件的3D打印成形工艺分为四大类型:选域打印、熔覆打印、焊接打印和熔滴打印。并分别从原理、材料、工艺影响因素等方面介绍3D打印成形微小型金属件的技术发展、研究现状及其发展趋势。由于3D打印成形微小型金属件的工艺尚在起步研究阶段,还存在技术上的不足,还需不断发展与完善才能将其广泛应用于微小金属件打印成形。     

3D food printing: main components selection by considering rheological properties

Abstract

3D printing, also referred to as additive manufacturing, offers a wide range of new processing possibilities to the food industry. This technology allows a layer by layer (bottom to top) printing of predefined slices of designed and desired objects. 3D printing potentially allows rapid manufacturing of complex objects, which are unhindered by design complexity, thus providing substantial liberty to create new and untested geometric shapes. In terms of food manufacturing, the potential that 3D food printing technologies can bring may revolutionize certain aspects of food manufacturing, providing the convenience of low-cost customized fabrication and even tailored nutrition control. The most common materials suitable for 3D food printing are carbohydrate, fat, protein, fiber and functional components. In the present study, the characteristics of raw materials or additives used during 3D printing, and requirements for estimating and improving their printing performance and self-supporting ability in extrusion-based printing regarding rheological characteristics of 3D food printing materials are reviewed. As an innovative process, 3D food printing may induce a revolution in certain areas of food manufacturing.     

3D printing technology: The new era for food customization and elaboration

BackgroundDigitalizing food using 3-Dimensional (3D) printing is an incipient sector that has a great potential of producing customized food with complex geometries, tailored texture and nutritional content. Yet, its application is still limited and the process utility is under the investigation of many researchers.Scope and approachThe main objective of this review was to analyze and compare published articles pertaining 3D food printing to ensure how to reach compatibility between the huge varieties of food ingredients and their corresponding best printing parameters. Different from previously published reviews in the same journal by Lipton et al. (2015) and Liu et al. (2017), this review focuses in depth on optimizing extrusion based food printing which supports the widest array of food and maintains numerous shapes and textures. The benefits and limitations of 3D food printing were critically reviewed from a different perspective while providing ample mechanisms to overcome those barriers.Key findings and conclusionsFour main obstacles hamper the printing process: ordinance and guidelines, food shelf life, ingredients restrictions and post processing. Unity and integrity between material properties and process parameters is the key for a best end product. For each group, specific criteria should be monitored: rheological, textural, physiochemical and sensorial properties of the material its self in accordance with the process parameters of nozzle diameter, nozzle height, printing speeds and temperature of printing. It is hoped that this paper will unlock further research on investigating a wider range of food printing ingredients and their influence on customer acceptability.     

3D打印技术应用在奶油食品工业中的方案设计

糕点行业中的奶油食品是快速消费品,具有厚、稠、粘特性,针对奶油类食品加工的特点,结合微机技术,设计了主要由电源模块、控制模块、执行模块和驱动模块组成3D奶油打印机方案。该方案利用喷射技术、三相机械控制技术解决了奶油的不易流动性,保证了清洗方便性。在设计中采用了成熟的设备设施进行有机组合,并对关键部件及技术做了具体说明。     

Advances and prospective applications of 3D food printing for health improvement and personalized nutrition

Three-dimensional food printing (3DFP) uses additive manufacturing concepts to fabricate customized designed products with food ingredients in powder, liquid, dough, or paste presentations. In some cases, it uses additives, such as hydrocolloids, starch, enzymes, and antibrowning agents. Chocolate, cheese, sugar, and starch-based materials are among the most used ingredients for 3DFP, and there is a broad and growing interest in meat-, fruit-, vegetable-, insect-, and seaweed-based alternative raw materials. Here, we reviewed the most recent published information related to 3DFP for novel uses, including personalized nutrition and health-oriented applications, such as the use of 3D-printed food as a drug vehicle, and four-dimensional food printing (4DFP). We also reviewed the use of this technology in aesthetic food improvement, which is the most popular use of 3DFP recently. Finally, we provided a prospective and perspective view of this technology. We also reflected on its multidisciplinary character and identified aspects in which social and regulatory affairs must be addressed to fulfill the promises of 3DFP in human health improvement.     

一种气动活塞式3D巧克力打印头设计

随着3D打印技术的发展,其应用领域从传统的工业设计逐渐扩展到建筑、医疗、食品等行业。本文以食品行业中的3D巧克力打印为前提,概述了3D巧克力打印的现状,根据目前市面上常见的3D巧克力打印头结构的特点,详细介绍了一种基于气动活塞式结构的3D巧克力打印头的设计,并对该打印头的实际打印效果进行验证,总结了该结构的打印头的优缺点。