3D FOOD PRINTING WITH IMPROVED FUNCTIONAL PROPERTIES: A REVIEW

GÜMÜŞ, Cansu Ekin; ÇAKMAK, Hülya

doi:10.46519/ij3dptdi.746389

3D FOOD PRINTING WITH IMPROVED FUNCTIONAL PROPERTIES: A REVIEW

Hülya ÇAKMAK, (Hitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Çorum, Türkiye)

Cansu Ekin GÜMÜŞ (Ankara Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Ankara, Türkiye)

International Journal of 3D Printing Technologies and Digital Industry

11 3

Yıl: 2020 Cilt: 4 Sayı: 2 Sayfa Aralığı: 178 - 192 Metin Dili: İngilizce DOI: 10.46519/ij3dptdi.746389 İndeks Tarihi: 29-07-2022

3D FOOD PRINTING WITH IMPROVED FUNCTIONAL PROPERTIES: A REVIEW

Öz:

In food industry, 3D printing gives the opportunity to fabricate a 3D food structure using layer-by-layer deposition of the food material that may not be possible using conventional food production techniques. 3D food printing technology has been used to develop foods with different shapes or textures. Also, different food materials can be printed in different layers for creating functional food with a complete nutritional balance. The novel and appealing textures with 3D printing are launched for elderly people having swallowing difficulties (dysphagia) or children and athletes who have different energy and nutrition requirements. Moreover, 3D food printing technology has a great potential to reduce food waste by making use of discarded food parts such as meat scraps, and damaged fruits and vegetables. However, there are some obstacles regarding the building of a 3D structure, as well as retaining the designed geometry in the post-deposition period. The composition and properties of food materials and processing parameters are effective on the characteristics of the final 3D printed foods. This review focuses on the recent developments on 3D food printing process according to different food categories, and pre or post processing parameters.

Anahtar Kelime: 3D food printing Rheology Thermal properties

FONKSİYONEL ÖZELLİKLERİ İYİLEŞTİRİLMİŞ 3B GIDA BASIMI: BİR DERLEME

Öz:

Gıda endüstrisinde 3B baskı, gıda maddesinin katman katman birikimini kullanarak geleneksel gıda üretim teknikleri kullanılarak mümkün olamayabilecek bir 3B gıda yapısı üretme fırsatı verir. 3B gıda baskı teknolojisi farklı şekil ve dokulara sahip gıdalar geliştirmek için kullanılmaktadır. Ayrıca, farklı gıda maddeleri farklı katmanlarda basılabilerek tam bir beslenme dengesi oluşturmak için fonksiyonel gıdalar üretilebilmektedir. 3B gıda basımı ile yutma güçlüğü çeken (disfaji hastası) yaşlılar veya farklı enerji ve beslenme gereksinimleri olan çocuklar ve sporcular için yeni ve ilgi çekici dokuya sahip gıdalar üretilebilmektedir. Ayrıca, 3B gıda baskı teknolojisi, et artıkları, hasar görmüş meyve ve sebzeler gibi atığa ayrılan gıda parçalarını kullanımıyla gıda atıklarını azaltmak için büyük bir potansiyele sahiptir. Bununla birlikte, 3B yapının inşasında ve baskı sonrası dönemde tasarlanan geometrik şeklin korunmasında bazı güçlükler vardır. Gıda maddelerinin bileşimi, özellikleri ve işleme parametreleri nihai 3B baskı yapılan gıdaların özellikleri üzerinde etkilidir. Bu derleme, 3B gıda baskı sürecindeki son gelişmelere farklı gıda kategorilerine göre ve işleme öncesi veya sonrası parametrelerine odaklanmaktadır.

Anahtar Kelime:

Belge Türü: Makale Makale Türü: Derleme Erişim Türü: Erişime Açık

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APA	ÇAKMAK H, GÜMÜŞ C (2020). 3D FOOD PRINTING WITH IMPROVED FUNCTIONAL PROPERTIES: A REVIEW. , 178 - 192. 10.46519/ij3dptdi.746389
Chicago	ÇAKMAK Hülya,GÜMÜŞ Cansu Ekin 3D FOOD PRINTING WITH IMPROVED FUNCTIONAL PROPERTIES: A REVIEW. (2020): 178 - 192. 10.46519/ij3dptdi.746389
MLA	ÇAKMAK Hülya,GÜMÜŞ Cansu Ekin 3D FOOD PRINTING WITH IMPROVED FUNCTIONAL PROPERTIES: A REVIEW. , 2020, ss.178 - 192. 10.46519/ij3dptdi.746389
AMA	ÇAKMAK H,GÜMÜŞ C 3D FOOD PRINTING WITH IMPROVED FUNCTIONAL PROPERTIES: A REVIEW. . 2020; 178 - 192. 10.46519/ij3dptdi.746389
Vancouver	ÇAKMAK H,GÜMÜŞ C 3D FOOD PRINTING WITH IMPROVED FUNCTIONAL PROPERTIES: A REVIEW. . 2020; 178 - 192. 10.46519/ij3dptdi.746389
IEEE	ÇAKMAK H,GÜMÜŞ C "3D FOOD PRINTING WITH IMPROVED FUNCTIONAL PROPERTIES: A REVIEW." , ss.178 - 192, 2020. 10.46519/ij3dptdi.746389
ISNAD	ÇAKMAK, Hülya - GÜMÜŞ, Cansu Ekin. "3D FOOD PRINTING WITH IMPROVED FUNCTIONAL PROPERTIES: A REVIEW". (2020), 178-192. https://doi.org/10.46519/ij3dptdi.746389

APA	ÇAKMAK H, GÜMÜŞ C (2020). 3D FOOD PRINTING WITH IMPROVED FUNCTIONAL PROPERTIES: A REVIEW. International Journal of 3D Printing Technologies and Digital Industry, 4(2), 178 - 192. 10.46519/ij3dptdi.746389
Chicago	ÇAKMAK Hülya,GÜMÜŞ Cansu Ekin 3D FOOD PRINTING WITH IMPROVED FUNCTIONAL PROPERTIES: A REVIEW. International Journal of 3D Printing Technologies and Digital Industry 4, no.2 (2020): 178 - 192. 10.46519/ij3dptdi.746389
MLA	ÇAKMAK Hülya,GÜMÜŞ Cansu Ekin 3D FOOD PRINTING WITH IMPROVED FUNCTIONAL PROPERTIES: A REVIEW. International Journal of 3D Printing Technologies and Digital Industry, vol.4, no.2, 2020, ss.178 - 192. 10.46519/ij3dptdi.746389
AMA	ÇAKMAK H,GÜMÜŞ C 3D FOOD PRINTING WITH IMPROVED FUNCTIONAL PROPERTIES: A REVIEW. International Journal of 3D Printing Technologies and Digital Industry. 2020; 4(2): 178 - 192. 10.46519/ij3dptdi.746389
Vancouver	ÇAKMAK H,GÜMÜŞ C 3D FOOD PRINTING WITH IMPROVED FUNCTIONAL PROPERTIES: A REVIEW. International Journal of 3D Printing Technologies and Digital Industry. 2020; 4(2): 178 - 192. 10.46519/ij3dptdi.746389
IEEE	ÇAKMAK H,GÜMÜŞ C "3D FOOD PRINTING WITH IMPROVED FUNCTIONAL PROPERTIES: A REVIEW." International Journal of 3D Printing Technologies and Digital Industry, 4, ss.178 - 192, 2020. 10.46519/ij3dptdi.746389
ISNAD	ÇAKMAK, Hülya - GÜMÜŞ, Cansu Ekin. "3D FOOD PRINTING WITH IMPROVED FUNCTIONAL PROPERTIES: A REVIEW". International Journal of 3D Printing Technologies and Digital Industry 4/2 (2020), 178-192. https://doi.org/10.46519/ij3dptdi.746389