Читать книгу 3D Printing of Foods - C. Anandharamakrishnan - Страница 55

There is no distinct classification in binder jetting printing technology. Similar to inkjet printing binder jetting is used for the fabrication of complex porous internal structures. The printhead with binder reservoir can be operated either by thermal or piezoelectric mechanism (Shirazi et al. 2015). Further, the dispersion of the binder jetting is usually performed by DoD manner since the continuous dispersion would result in moistening of powder bed that makes the post‐drying to be difficult. The characteristic restructuring and amorphization of cellulose have been utilized for 3D printing applications. Holland et al. (2018) reported a study on the ball‐milled amorphous cellulose powder with xanthan gum for the creation of 2D structures. In view of 3D printing, the researchers play around with the hygroscopic and thermal properties of the ink for designing a 3D crystalline network that resembles the gluten network. Results showed that heat treatment after printing aids in the recrystallization of the cellulose powder printed with liquid binder. Different kinds of food structures with novel textures can be fabricated using this approach. Further, the use of food‐grade xanthan gum proved to be edible binder and its applications can be extended in printing of different food inks. The technology can only be applied for low viscous food inks that limits its applications in food printing (Nachal et al. 2019). This technology is well established for biomedical applications in the fabrication of functional drugs and pharmaceuticals. Advancements in binder jetting technology help in designing porous tablets for rapid dispersion when get contacted with a fluid medium (Prasad and Smyth 2016). However, more studies are required in exploring the binder jetting technology in the food sector. There is a great scope for binder jetting in the fabrication of soft materials. Future studies on understanding the fluid property and solvation chemistry of food inks would bridge up the void that exists with food applications of binder jetting technology.