Parameters affecting the printability of 3D-printed processed cheese

Ross, Megan M.; Crowley, Shane V.; Crotty, Suzanne; Oliveira, Jorge C.; Morrison, Alan P.; Kelly, Alan L.

doi:10.1016/j.ifset.2021.102730

Cited by 22 publications

(15 citation statements)

References 38 publications

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“…3D food printing has specific requirements for printing materials, including the printability (Ross et al ., 2021), applicability (Tian et al ., 2021), and post‐processability (Liu et al ., 2017). Currently, three more 3D printing technologies that could be used in the food industry are recognised, such as extrusion‐based 3D printing, selective laser sintering/hot air sintering printing, and inkjet printing (Lee, 2021).…”

Section: The Principle Of Food Three‐dimensional (3d) Printingmentioning

confidence: 99%

“…Extrusion‐based 3D food printing is the process of extruding food materials through a nozzle following a preset path and stacking layers to obtain 3D‐printed products. Common raw materials suitable for printing using FDM technology include cheese (Ross et al ., 2021), chocolate (Pietro & Marco, 2021) and protein (Feng et al ., 2022). This is determined by the melting and solidification characteristics of food materials.…”

Section: The Principle Of Food Three‐dimensional (3d) Printingmentioning

confidence: 99%

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

Zhang

Dong

Yu³

et al. 2022

Int J of Food Sci Tech

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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.

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Section: The Principle Of Food Three‐dimensional (3d) Printingmentioning

confidence: 99%

Section: The Principle Of Food Three‐dimensional (3d) Printingmentioning

confidence: 99%

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

Zhang

Dong

Yu³

et al. 2022

Int J of Food Sci Tech

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“…In fact, the majority of the scientific publication reports specific settings for the most important printing variables (i.e. flow, print speed, retraction, infill level, nozzle diameter and layer height) for each kind of food such as fruit and vegetables (Chen et al ., 2021; Derossi et al ., 2018), cheese (Baareen et al ., 2021; Ross et al ., 2021), meat (Dick et al ., 2021), cereal‐based products (Derossi et al ., 2020a, 2020b, 2020c, 2020d, 2020e), chocolate (Rando & Ramaioli, 2021), fish (Kim et al ., 2021) and eggs (Anukiruthika et al ., 2020). Currently, it is challenging to find overall rheological conditions capable to obtain a good printing quality between different food materials or within a kind of food formula.…”

Section: Current Limits To Bring 3d Food Printing At High Readiness T...mentioning

confidence: 99%

Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?

Derossi

Bhandari

Bommel

et al. 2021

Int J of Food Sci Tech

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Summary The ongoing COVID‐19 pandemic is having a tremendous effect on the current food system. The situation urges us to face many issues never experienced before, aimed at mitigating a multitude of sanitary and social risks. The current pandemic has affected the food system in many ways: significant changes in dietary habits and in the health status of people; the food chain is broken, which has an effect on food security (including making it difficult to find or to buy fresh food at affordable prices); unemployment or underemployment is rising due to the damages of the food sector; there is a lack of food‐socialising events which has an effect on people’s mental status; and there are concerns about food safety. To mitigate all these issues, the implementation of innovative technologies urges. We have mapped the scientific studies and online information on 3D food printing (3DFP) about the effects of 3DFP on the food system and people’s health when adopted in food industry, restaurants, hospitals, schools, offices, homes, etc. Finally, this information has been examined in light to the future challenges of the food chain also considering the ongoing COVID‐19 pandemic, demonstrating its potential benefits to mitigate this and future pandemics.

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“…Rheological properties of foods are largely determined by their microscale (10 -6 -10 -3 m) and mesoscale (10 -7 -10 -6 m) structure (Ho et al, 2013). During the past years, many studies focused on recipe development and printing process optimization for foods such as food hydrocolloid gels (Chow et al, 2021;Paolillo et al, 2021;Phuhongsung et al, 2020;Tunick, 2011;Vancauwenberghe et al, 2017;Wang et al, 2018;Yang et al, 2018), doughs (Caulier et al, 2020;Derossi et al, 2020;Severini, Azzollini, et al, 2018;Zhang et al, 2018), food pastes (He, Zhang, & Guo, 2020;Lille et al, 2018;Oyinloye & Yoon, 2020;, chocolates (Hao et al, 2010;Mantihal et al, 2017Mantihal et al, , 2019 and processed cheeses (Le Tohic et al, 2018;Ross et al, 2021).…”

Section: Challenges For 3d Food Printingmentioning

confidence: 99%

“…Printing conditions such as printing temperature, speed and nozzle geometry are also known to affect extrudability (Ma et al, 2021;Udofia & Zhou, 2019). Many studies printed food materials at elevated temperature which was effective in lowering viscosity of food materials and required extrusion force (Ross et al 2021;Hao et al 2010).…”

Section: Extrudabilitymentioning

confidence: 99%

3D food printing: from structure to perception

Zhu¹

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3D printing is a technology that employs computer-aided designs to build objects on a platform through layer-by-layer deposition. In the past decades, 3D printing has been increasingly applied in a wide array of applications related to construction, art, education and medical services. 3D printing provides distinct advantages such as fast prototyping, the ability to make complex object shapes, and efficient production of customized items (Portanguen et al., 2019).The number of scientific studies investigating the principles and applications of 3D food printing is rapidly increasing. A total of 761 publications have been published about 3D food printing (Fig 1 .1) during the past ten years from 2011 to 2021. The studies indicate that 3D food printing offers the opportunity to create foods with complex geometries, new textures and/or personalized nutritional profiles. Furthermore, 3D food printing has been suggested to contribute to a more sustainable production of food products as it allows for on-demand manufacturing leading to reduction of food waste in the chain (Portanguen et al., 2019;Sun et al., 2015). Very recently also a number of start-up companies popped up such as Revo Foods and Redefine Meat™ that successfully apply 3D printing for manufacturing of foods. Figure 1.1. Number of publications per year about 3D food printing in academic journals during 2011-2021 from database Scopus.Search keywords contained either "3D printing", "3D food printing", "additive manufacturing" or "three-dimensional printing", and contain "food" in the abstract. 8 than that of real muscle fibres (20-100 µm). Creating unique fibrous structures at both macroscale and microscale using 3D printing technology is, therefore, a challenge. To create unique structures, alternative printing formulations, adapted printing procedures and different printing technologies need to be assessed. 1.4.3. Modifying sensory perception using 3D printed foods An often-reported advantage of 3D food printing is its ability to create novel food structures, which may lead to a change in perceived texture. During traditional product development foods are often modified through recipe reformulation, e.g., to lower the caloric content of a food. However, reformulation of foods negatively affects the texture sometimes and, as a result, the acceptance of foods by consumers. An alternative approach is to modify food structure towards improved textural properties without modification of the recipe.Modifications of food texture by changing the macroscopic food structure are appealing because it is well established that texture properties of foods can be used to modify eating behaviours and palatability of foods, which can improve control over food and energy intake (Bolhuis & Forde, 2020; McCrickerd et al al., 2020). As previously mentioned, many studies showed the impact of structural modifications on instrumental texture properties of 3D printed foods. Despite showing promising results, these studies did not explore how structural modifications of 3D printed...

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Parameters affecting the printability of 3D-printed processed cheese

Cited by 22 publications

References 38 publications

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

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

Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?

3D food printing: from structure to perception

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