Читать книгу 3D Printing of Foods - C. Anandharamakrishnan - Страница 67

As a digitally controlled robotic process, food 3D printing dealt with the sustainable approaches in food manufacturing that would transform the traditional food supply chain. It allows for customized designing of foods, development of prototype models for educating the pre‐school children, personalization of diets by imparting new textures, and taste suitable for people of different age groups (Godoi et al. 2019; Perez et al. 2019). Conventional food production involves the development of limited products with internal designs that restricts the cost. While 3D printing of foods helps in the mass production of designed foods that integrates the artistic skills of culinary professionals without a hike in the cost of production. Being a rapid prototyping tool, food printing paves a way for delivering nutrients in fascinating shapes. In contrast to conventional processing techniques, food printing requires a considerable amount of pre‐processing in order to tailor its physicochemical properties thereby making it suitable for layer‐by‐layer fabrication. Studies were reported on the delivery of fruits and vegetables in attractive shapes thus making the kids consume nutritious food (Severini et al. 2018). It aids in changing the consumer’s mindset that transforms their dislikeness towards a product into likeness. Further food printing helps in cutting down the calorie intake with less fat, less sugar, and less salt and leads to the fabrication of customized patterned food in layers (Prakash et al. 2019). Microstructural designing of food is also possible with the development of printing technology as 3D printing could be used for modifying the fill density of a product that gives a distinct mouthfeel. This micro‐scale printing also helps to incorporate food bioactive compounds into the 3D printed products. Further 3D printing helps to deliver texture modified foods for people with swallowing disorders. All these potential advantages of food printing would lead to the development of a convenient food product that holds a huge market value. Post‐processing of printed foods will add upon taste and contributes to structural integrity to retain its shape. Thus, it is essential to understand the role of each constituent in printability and the response of 3D structures when subjecting to post‐processing treatments. The structural chemistry of food constituents towards 3D printing is discussed in the subsequent sections.