Defects in 3D/4D food printing and their possible solutions: A comprehensive review
บทความปริทัศน์
ผู้เขียน/บรรณาธิการ
กลุ่มสาขาการวิจัยเชิงกลยุทธ์
รายละเอียดสำหรับงานพิมพ์
รายชื่อผู้แต่ง: Phuhongsung, Pattarapon; Zhang, Min; Devahastin, Sakamon; Mujumdar, Arun S.;
ผู้เผยแพร่: Wiley
ปีที่เผยแพร่ (ค.ศ.): 2022
Volume number: 21
Issue number: 4
หน้าแรก: 3455
หน้าสุดท้าย: 3479
จำนวนหน้า: 25
eISSN: 1541-4337
ภาษา: English-Great Britain (EN-GB)
ดูในเว็บของวิทยาศาสตร์ | ดูบนเว็บไซต์ของสำนักพิมพ์ | บทความในเว็บของวิทยาศาสตร์
บทคัดย่อ
3D food printing has recently attracted significant attention, both from academic and industrial researchers, due to its ability to manufacture customized products in such terms as size, shape, texture, color, and nutrition to meet demands of individual consumers. 4D printing, which is a technique that allows evolution of various characteristics/properties of 3D printed objects over time through external stimulation, has also been gaining more attention. In order to produce defect-free printed objects via both 3D and 4D printing, it is necessary to first identify the causes of defects and then their mitigation strategies. Comprehensive review on these important issues is nevertheless missing. The purpose of this review is to investigate causes and characteristics of defects occurring during and/or after 3D food printing, with a focus on how different factors affect the printing accuracy. Various techniques that can potentially minimize or eliminate printing defects and produce high-quality 3D/4D printed food products without the need for time-consuming trial and error printing experiments are critically discussed. Guidelines to avoid defects to improve the efficiency of future 3D/4D printed food production are given. © 2022 Institute of Food Technologists®.
คำสำคัญ
extrusion-based printing, mitigation strategies, printing parameters
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