Chapter 9
Post-Processing of 3D Printed Foods
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
The major considerations of 3D food printing are printability, applicability, and postprocessing. The success of 3D-printed products does not stop with the printing process but also ensures the safe delivery of 3D-printed edible construct. Postprocessing of the 3D-printed construct is one of the prime factors deciding the marketability and consumer's acceptability. Hence, the present chapter aims to provide a broad knowledge on the various conventional and novel postprocessing methods. Various factors affecting the postprocessing of 3D-printed construct are also elaborated, with key emphasis on the selection of suitable postprocessing methods based on the nature of material supplies. Both cold and thermal settings are commonly employed as postprocessing steps to ensure the poststability of the 3D-printed construct. The present chapter throws light on describing the sequence of multiple chemical transitions at the molecular level and associated physical transformations during postprocessing in terms of change in color, taste, shape, and appearance. Certainly, this chapter helps in better understanding the significance of postprocessing of 3D-printed constructs and the choice of selection of suitable postprocessing methods in achieving a structurally stable 3D-printed food without compromising the printing precision. Importantly, the feasibility of various conventional and novel postprocessing methods and their synergistic benefits are well discussed with future requisites and challenges associated with postprocessing. Further, the methods of sensorial assessments used for 3D-printed foods are highlighted. Considering these aspects, knowledge of postprocessing is as important as optimization of the 3D-printing process.
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