Chapter 10
4D Printing Technology
C. Anandharamakrishnan,
Jeyan A. Moses,
T. Anukiruthika,
C. Anandharamakrishnan
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorJeyan A. Moses
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorT. Anukiruthika
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorBook Author(s):C. Anandharamakrishnan,
Jeyan A. Moses,
T. Anukiruthika,
C. Anandharamakrishnan
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorJeyan A. Moses
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorT. Anukiruthika
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorFirst published: 25 March 2022
Summary
Changing consumer attitudes and food decisions drive the food industry to explore novel food technologies. Though 3D printing is a breakthrough technology, the advancements in additive manufacturing made a quantum leap in the development of novel four-dimensional (4D) printing. Technically, 4D printing is an iteration of 2D and 3D printing with the additional physical transformation of material with time. 4D printing is becoming quite common in the nonfood sector (shape memory metals, alloys, ceramics, polymers, composites, and hydrogels). However, the principle of programming strategies of smart materials is yet to be studied in depth for food applications. Currently, 4D transformations (shape, volume, and color) are induced in 3D food constructs through internal (pH, moisture, and concentration difference) and external (temperature, pressure, and light) stimuli. The present chapter aims at explaining the concepts and basic principles of 4D printing. The major aspects and considerations such as printing method, nature and type of stimulus, the response of smart materials, and its interaction mechanism are highlighted. The selection of desired stimuli-responsive programming materials is quite important, which must be compatible with the 3D printer for a successful 4D-printing process. Various kinds of smart materials, working mechanisms of shape memory polymers, types of shape memory effect, stimuli-responsive systems, and different programming strategies employed in 4D printing are detailed. In context with food, the programming strategies are limited with pH, moisture, temperature, and anisotropy. This chapter provides insights into the applicability of 4D printing in structural design and targeted transformations of novel 4D-printed foods. Technical aspects such as the correlation of food structures and activation stimulus, innovative material properties, 3D printing and programming strategies, optimization of postprocessing, method evaluation, and validation are yet to be addressed in future research. Addressing these aspects would bridge up the research gap that exists in 4D food printing and brings out various feasibilities for the development of novel healthy smart foods.
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