Читать книгу 3D Printing of Foods - C. Anandharamakrishnan - Страница 62

3D printing is an additive technology when applied to foods aids in the customization and personalization of diets. Various printing technologies used for food printing are extrusion‐based techniques, sintering process, ink‐jet printing, binder jetting, and bioprinting. The basic difference exists with the mechanism of binding of the printed layers. Various system components, working principles, and factors affecting each of the printing technologies have been discussed in the present chapter. Apart from aesthetic benefits, 3D printing of foods seems to be environmentally friendly providing several economic benefits. The printability of food material can be determined by material properties and process variables. Advancements in 3D printing can take the existing technology to a next level in the delivery of functional foods thereby reduces the incidence of malnourishment. As a smart manufacturing process, 3D printing has been considered to be a part of 4.0 industrial revolution. In this regard, 3D printing is forecasted to be adaptable in the food sector in the development of novel and sustainable foods.