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.     

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 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.     

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。     

3-D打印技术在女性束身衣生产中的应用

为了探讨3-D打印技术在服装生产方面的应用价值,通过文献资料的搜集和整理,分析了3-D打印技术的原理以及在服饰品生产领域的应用情况。重点从3-D打印束身衣的结构设计和特点、适用材料的选择和类型、打印设备的选用要点、后整理技术的采用四个方面阐述了3-D打印女性束身衣的关键点,最后指出了此技术用于打印束身衣时存在的如材料限制、低舒适度等方面的难点。但是随着3-D打印技术的不断完善以及新型材料的开发,该项技术将来会更为广泛地应用在服装生产领域,从而缩短服装产业链和产品生产的周期,减少资源浪费同时提升行业的技术含量。     

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.     

应用3D打印技术的运动文胸模杯个性化定制

为了使运动文胸模杯更加合体舒适,探索了基于逆向工程对运动文胸模杯建模,运用3D打印技术制作模杯的方法,首先通过三维人体扫描仪扫描人台获取点云数据,再运用Geomagic Studio软件优化点云数据,构造胸部NURBS曲面,根据模杯款式及体表曲率,运用UG软件截取模杯轮廓并对截取曲面进行厚度设计,3D打印运动文胸模杯模型过程中,首先对创建的模型切片,再运用光固化原理对模型进行3D打印,最终制得3D打印运动文胸模杯。同时分析了3D打印运动文胸模杯内表面与人台体表曲面之间存在的误差,其中曲面重构平均偏差为0.01mm,3D打印机精度为0.03mm。结果表明,结合逆向工程,运用3D打印技术,可以生产出合体的模杯,实现女性运动文胸模杯的个性化定制。     

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。     

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.     

基于柔性选择性激光烧结3D打印技术的服装研发

为在服装3D打印领域充分发挥选择性激光烧结(SLS)工艺和热塑性聚氨酯(TPU)材料的组合运用在复杂三维结构成形和材料柔性调节方面的优势,对此技术路径开展了个案剖析与共性问题相结合的实证研究。首先,运用SLS工艺和TPU材料开发具有实穿性的柔性3D打印胸衣;随后,系统梳理并详尽描述了此个案的开发流程,从中提炼出基于SLS工艺、TPU材料和薄壁结构的3D打印服装通用开发流程。最终,针对此个案开发流程中的普适性关键问题提出相应解决方案。研究表明：针对柔性薄壁结构3D打印服装,三维数字模型初始形态、TPU材料硬度与模型壁厚间的配合都会对其打印成形后的可变柔性造型产生较大影响;同时也验证了将缝纫工艺用于服装3D打印模型拼接的可行性。     

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.     

食品3D打印的发展及挑战

随着3D打印技术的快速发展,其应用领域从传统模具制造领域不断扩展到建筑、工艺设计和医疗整形等领域。其成本的不断降低得益于Arduino开源硬件技术的发展。在食品行业,3D食品打印将对食物供应短缺、食物个性化需求、人类生活方式以及太空旅行等问题产生深远影响。3D打印食品的材料限制、口感、安全性、成本以及大众心理障碍等是目前食品3D打印所面临的挑战。     

基于TexGen的经编针织物的三维仿真

针对经编针织物复杂的三维仿真问题,采用TexGen软件对经编针织物进行三维仿真。基于TexGen的建模原理,先确定最小重复单元线圈上的数个节点,通过样条插值的方法获得纱线长度方向的三维中心线,然后通过扫掠二维的横截面,再经过重复最小单元的方法获得经编针织物中纱线的三维几何模型。结果表明,由TexGen对经编针织物进行三维模拟的方法简单可行,模拟得到的效果图中线圈过渡平滑,线圈间的连接较平滑,可达到比较理想的仿真效果。     

Texture modulation of starch-based closed-cell foams using 3D printing: Deformation behavior beyond the elastic regime

3-dimensional printing is a novel processing method used for the design and manipulation of food textures. The systematic characterization and modulation of 3D printed food textures is imperative for the future design of sensory profiles using additive manufacturing. For 3D printed closed-cell food foams, the clarification of the deformation behavior in relation to design parameters is of interest for the processing of customized food textures. For this reason, we studied the deformation behavior of 3D printed and thermally stabilized closed-cell starch-based foams beyond the elastic regime. Periodic spherical bubble configurations at different porosity levels were used to modulate the deformation behavior of the printed foams. From a processing perspective, the integration of in-line thermal stabilization was used to eliminate post-processing and to control the moisture content of the starch-based system. Compression analysis combined with FEM simulations were performed to characterize the strain rate dependency of textural properties, the stress relaxation, and the foam's stress–strain behavior with respect to the design porosity and bubble distribution. Results showed that the stress relaxation is solely dependent on cell wall properties while different stress–strain regimes showed distinct dependencies on design parameters such as bubble size and distribution. Consequently, the precise control of the large deformation behavior of foods using 3D printing is challenging due to the superposition of structural and geometrical dependencies. Finally, through the presented approach, the structure-deformation relations of 3D printed closed-cell food structures are adequately described.     

谷物基原料3D打印的研究进展

文章介绍了适合谷物基3D打印的主要工艺、原理和设备,总结了谷物基原料的打印特性,综述了谷物原料在3D打印中的应用和影响打印效果的主要因素,展望了谷物基食品作为3D打印原料的前景和挑战.     

食品添加剂在食品生产中的应用及监管

介绍了食品添加剂的定义及使用原则,指出了食品添加剂在使用过程中存在的问题,并对食品添加剂在食品生产中的应用及监管提出了建议。     

A model of screen reaction force for the 3D additive screen printing

The paper presents a numerical model of screen reaction force in the 3D additive screen printing. The 3D additive screen printing is a multilayer high-precision stereoscopic printing mainly used in high-end sports shoes and clothes field. It needs repeatedly overprinting dozens of times to make the additional ink thickness achieve more than 0.8 mm, differing from the ordinary screen printing. Extremely accurate control of printing force is required. This paper firstly analyses that the different screen reaction force when squeegee is at different position leads to the inhomogeneous printing force in the 3D additive screen printing. Then the numerical model of the screen reaction force was developed and an experiment was carried out. The results show that the absolute error is less than 1.5 N meeting with the process requirements and verify the validity of the model. Finally, the model was applied to the printing production, effectively improving the printing quality.     

浅谈常用食品添加剂的性能特点及应用

介绍了食品添加剂的定义、发展趋势;重点介绍了食品防腐剂、食品乳化剂、增稠剂、食品调味剂以及食用色素等的性能特点及应用;强调食品添加剂的使用安全。     

服装设计用三维人体扫描系统

针对当前大多数服装业商用三维人体扫描系统耗时长、价格昂贵等缺点,提出建立一种能够从3个方向同时扫描人体的扫描系统。借助2个互成120°夹角的工业用平面镜,只要在单一方向上安装CCD相机和标准线激光。相机每拍摄1次,就可得到3幅不同视觉方向的图像,其中2幅图像相当于相机在平面镜中2个虚拟相机对目标从不同角度拍摄所得到图像,根据三角测量原理可实现三维人体点云数据采集。详细介绍了扫描系统的元件选用和系统布置方法,自行设计了每个区域大小非线性关系的圆柱体标定靶,对系统的内外参数和系统总体进行了标定,并运用欧几里得距离进行了误差计算。实验结果验证了系统的高效性、可行性和可靠性。     

食品接触材料及制品用油墨安全性管理模式研究

目的研究世界各国食品接触材料及制品用油墨的相关法律法规、指令及指南文件,为我国食品接触材料及制品用油墨产品标准的建立及油墨安全性管理模式的完善提供建议。方法收集世界各国相关法律法规、指令及指南文件,梳理、对比各种管理模式在应用范围、管理方法等方面的异同,研究其中可为我国油墨安全性管理所借鉴和参考的内容。结果总结出欧盟和德国、美国、日本等世界主要发达国家和地区油墨安全性管理模式及管理经验。结论建议我国应结合行业现状,针对不同种类油墨的安全性风险,适当参考其他国家管理经验,尽快建立食品接触材料及制品用油墨产品安全标准,同时鼓励行业协会积极参与油墨的安全性管理。