Defects in 3D/4D food printing and their possible solutions: A comprehensive review
Journal article review
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Strategic Research Themes
Publication Details
Author list: Phuhongsung, Pattarapon; Zhang, Min; Devahastin, Sakamon; Mujumdar, Arun S.;
Publisher: Wiley
Publication year: 2022
Volume number: 21
Issue number: 4
Start page: 3455
End page: 3479
Number of pages: 25
eISSN: 1541-4337
Languages: English-Great Britain (EN-GB)
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Abstract
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®.
Keywords
extrusion-based printing, mitigation strategies, printing parameters
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