Chapter 4
Factors Affecting the Printability of 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
3D food printing is a digitalized technology that follows pre-defined process steps in the conversion of 3D design into printable form through the slicing of a 3D model. Food printing is an integration of 3D printing and gastronomic approaches with digitalized nutrition control. Two significant aspects that influence 3D printing are the nature of the material and process parameters. Both intrinsic (physical, chemical, rheological, mechanical, frictional, thermal, and dielectric properties) and extrinsic factors (optimization of material supply and printing process variables) have a great impact on the mechanical stability and aesthetic aspects of 3D printed constructs. This chapter solely discusses the above-mentioned critical process variables of printability. The major discussion is provided for extrusion-based technology with a brief discussion on other food printing technologies. Certainly, the present work attempts to provide insights on the relationship between material properties and printing process variables in the optimization of the food printing process. Understanding various factors affecting the printability of foods is crucial in avoiding the discrepancies in the production of a 3D construct that resembles the 3D model in transforming the imagination into reality. Knowledge about the response of material supplies towards various printing process variables is quite significant for a successful 3D printing process in achieving a stable 3D food construct.
References
- Ahmed , J. , Mulla , M. , Joseph , A. et al. ( 2020 ). Zinc oxide/clove essential oil incorporated type B gelatin nanocomposite formulations: a proof-of-concept study for 3D printing applications . Food Hydrocolloids 98 : 105256 .
- Alam , M.R. , Scampicchio , M. , Angeli , S. , and Ferrentino , G. ( 2019 ). Effect of hot melt extrusion on physical and functional properties of insect based extruded products . Journal of Food Engineering 259 : 44 – 51 .
- Ali , S.F.B. , Mohamed , E.M. , Ozkan , T. et al. ( 2019 ). Understanding the effects of formulation and process variables on the printlets quality manufactured by selective laser sintering 3D printing . International Journal of Pharmaceutics 570 : 118651 .
- Anukiruthika , T. , Moses , J.A. , and Anandharamakrishnan , C. ( 2020 ). 3D printing of egg yolk and white with rice flour blends . Journal of Food Engineering 265 : 109691 . https://doi.org/10.1016/j.jfoodeng.2019.109691 .
- Anvari , M. and Joyner , H.S. ( 2019 ). Concentrated emulsions as novel fat replacers in reduced-fat and low-fat Cheddar cheeses. Part 2. Large amplitude oscillatory shear behavior . International Dairy Journal 91 : 137 – 146 . https://doi.org/10.1016/j.idairyj.2018.08.018 .
- Awad , A. , Fina , F. , Goyanes , A. et al. ( 2020 ). 3D printing: principles and pharmaceutical applications of selective laser sintering . International Journal of Pharmaceutics 586 : 119594 .
- Bähler , B. , Back , R. , and Hinrichs , J. ( 2015 ). Evaluation of oscillatory and shear strain behaviour for thermo-rheological plasticisation of non-ripened cheese curd: effect of water, protein, and fat . International Dairy Journal 46 : 63 – 70 .
- de Barros Fernandes , R.V. , Borges , S.V. , Silva , E.K. et al. ( 2016 ). Study of ultrasound-assisted emulsions on microencapsulation of ginger essential oil by spray drying . Industrial Crops and Products 94 : 413 – 423 .
-
Caporizzi , R.
,
Derossi , A.
, and
Severini , C.
(
2019
).
Cereal-based and insect-enriched printable food: from formulation to postprocessing treatments. Status and perspectives
. In:
Fundamentals of 3D Food Printing and Applications
(eds.
F.C. Godoi
,
B.R. Bhandari
,
S. Prakash
and
M. Zhang
).
Elsevier Inc.
https://doi.org/10.1016/B978-0-12-814564-7.00004-3
.
10.1016/B978-0-12-814564-7.00004-3 Google Scholar
- Carvalho-da-Silva , A.M. , Van Damme , I. , Taylor , W. et al. ( 2013 ). Oral processing of two milk chocolate samples . Food & Function 4 ( 3 ): 461 – 469 .
- Chandrasekaran , S. , Ramanathan , S. , and Basak , T. ( 2013 ). Microwave food processing—a review . Food Research International 52 ( 1 ): 243 – 261 .
- Charoo , N.A. , Barakh Ali , S.F. , Mohamed , E.M. et al. ( 2020 ). Selective laser sintering 3D printing–an overview of the technology and pharmaceutical applications . Drug Development and Industrial Pharmacy 46 ( 6 ): 869 – 877 .
- Chen , J. and Stokes , J.R. ( 2012 ). Rheology and tribology: two distinctive regimes of food texture sensation . Trends in Food Science & Technology 25 ( 1 ): 4 – 12 .
- Chen , Y. , Zhang , B.-C. , Sun , Y.-H. et al. ( 2015 ). Physicochemical properties and adsorption of cholesterol by okra ( Abelmoschus esculentus ) powder . Food & Function 6 ( 12 ): 3728 – 3736 .
- Chen , H. , Xie , F. , Chen , L. , and Zheng , B. ( 2019 ). Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors . Journal of Food Engineering 244 : 150 – 158 . https://doi.org/10.1016/j.jfoodeng.2018.09.011 .
- Choi , Y.-S. , Han , D.-J. , Choi , J.-H. et al. ( 2016 ). Effect of chicken skin on the quality characteristics of semi-dried restructured jerky . Poultry Science 95 ( 5 ): 1198 – 1204 .
- Daly , R. , Harrington , T.S. , Martin , G.D. , and Hutchings , I.M. ( 2015 ). Inkjet printing for pharmaceutics - a review of research and manufacturing . International Journal of Pharmaceutics 494 ( 2 ): 554 – 567 .
- Dankar , I. , Haddarah , A. , Omar , F.E.L. et al. ( 2018 ). 3D printing technology: the new era for food customization and elaboration . Trends in Food Science and Technology 75 : 231 – 242 . https://doi.org/10.1016/j.tifs.2018.03.018 .
- Dankar , I. , Haddarah , A. , Sepulcre , F. , and Pujolà , M. ( 2020 ). Assessing mechanical and rheological properties of potato puree: effect of different ingredient combinations and cooking methods on the feasibility of 3D printing . Foods 9 ( 1 ): 21 .
- Derby , B. ( 2010 ). Inkjet printing of functional and structural materials: fluid property requirements, feature stability, and resolution . Annual Review of Materials Research 40 : 395 – 414 .
- Derossi , A. , Caporizzi , R. , Azzollini , D. , and Severini , C. ( 2018 ). Application of 3D printing for customized food. A case on the development of a fruit-based snack for children . Journal of Food Engineering 220 : 65 – 75 .
- Derossi , A. , Paolillo , M. , Caporizzi , R. , and Severini , C. ( 2020a ). Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures . Journal of Food Engineering 275 : 109865 .
- Derossi , A. , Caporizzi , R. , Paolillo , M. , and Severini , C. ( 2020b ). Programmable texture properties of cereal-based snack mediated by 3D printing technology . Journal of Food Engineering 289 : 110160 .
- Diaz , J.V. , Noort , M.W.-J. , and Van Bommel , K.J.C. ( 2017 ). Method for the production of an edible object by powder bed (3d) printing and food products obtainable therewith . Google Patents.
- Diaz , J.V. , Van Bommel , K.J.C. , Noort , M.W.-J. et al. ( 2018 ). Method for the production of edible objects using sls and food products . Google Patents.
- Dick , A. , Bhandari , B. , and Prakash , S. ( 2019 ). Post-processing feasibility of composite-layer 3D printed beef . Meat Science 153 : 9 – 18 . https://doi.org/10.1016/j.meatsci.2019.02.024 .
- Dick , A. , Bhandari , B. , Dong , X. , and Prakash , S. ( 2020 ). Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food . Food Hydrocolloids 107 : 105940 .
- Fan , H. , Zhang , M. , Liu , Z. , and Ye , Y. ( 2020 ). Effect of microwave-salt synergetic pre-treatment on the 3D printing performance of SPI-strawberry ink system . LWT 122 : 109004 .
- Garcia-Segovia , P. , Garcia-Alcaraz , V. , Balasch-Parisi , S. , and Martinez-Monzó , J. ( 2020 ). 3D printing of gels based on xanthan/konjac gums . Innovative Food Science & Emerging Technologies 64 : 102343 .
- Ghazal , A.F. , Zhang , M. , and Liu , Z. ( 2019 ). Spontaneous color change of 3D printed healthy food product over time after printing as a novel application for 4D food printing . Food and Bioprocess Technology 12 ( 10 ): 1627 – 1645 .
- Gholamipour-Shirazi , A. , Norton , I.T. , and Mills , T. ( 2019 ). Designing hydrocolloid based food-ink formulations for extrusion 3D printing . Food Hydrocolloids 95 : 161 – 167 . https://doi.org/10.1016/j.foodhyd.2019.04.011 .
- Godoi , F.C. , Prakash , S. , and Bhandari , B.R. ( 2016 ). 3D printing technologies applied for food design: status and prospects . Journal of Food Engineering 179 : 44 – 54 .
-
Godoi , F.C.
,
Bhandari , B.R.
,
Prakash , S.
, and
Zhang , M.
(
2019
).
An introduction to the principles of 3D food printing
. In:
Fundamentals of 3D Food Printing and Applications
(eds.
F.C. Godoi
,
B.R. Bhandari
,
S. Prakash
and
M. Zhang
),
1
–
18
.
Elsevier
.
10.1016/B978-0-12-814564-7.00001-8 Google Scholar
- Guo , C.-F. , Zhang , M. , and Bhandari , B. ( 2019 ). A comparative study between syringe-based and screw-based 3D food printers by computational simulation . Computers and Electronics in Agriculture 162 : 397 – 404 .
- Guo , C. , Zhang , M. , and Devahastin , S. ( 2021 ). Color/aroma changes of 3D-printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates . Food Hydrocolloids 112 : 106358 .
- He , C. , Zhang , M. , and Devahastin , S. ( 2020a ). Investigation on spontaneous shape change of 4D printed starch-based purees from purple sweet potatoes as induced by microwave dehydration . ACS Applied Materials & Interfaces 12 ( 34 ): 37896 – 37905 .
- He , C. , Zhang , M. , and Guo , C. ( 2020b ). 4D printing of mashed potato/purple sweet potato puree with spontaneous color change . Innovative Food Science & Emerging Technologies 59 : 102250 .
- Holland , S. , Foster , T. , MacNaughtan , W. , and Tuck , C. ( 2018 ). Design and characterisation of food grade powders and inks for microstructure control using 3D printing . Journal of Food Engineering 220 : 12 – 19 .
-
Holland , S.
,
Foster , T.
, and
Tuck , C.
(
2019
).
Creation of food structures through binder jetting
. In:
Fundamentals of 3D Food Printing and Applications
(eds.
F.C. Godoi
,
B.R. Bhandari
,
S. Prakash
and
M. Zhang
), pp.
257
–
288
.
Elsevier
.
10.1016/B978-0-12-814564-7.00009-2 Google Scholar
- Hoque , M.S. , Benjakul , S. , Prodpran , T. , and Songtipya , P. ( 2011 ). Properties of blend film based on cuttlefish ( Sepia pharaonis ) skin gelatin and mungbean protein isolate . International Journal of Biological Macromolecules 49 ( 4 ): 663 – 673 .
- Huang , M. , Zhang , M. , and Bhandari , B. ( 2019 ). Assessing the 3D printing precision and texture properties of brown rice induced by infill levels and printing variables . Food and Bioprocess Technology 12 : 1 – 12 . https://doi.org/10.1007/s11947-019-02287-x .
- Huang , M. , Zhang , M. , and Guo , C. ( 2020 ). 3D printability of brown rice gel modified by some food hydrocolloids . Journal of Food Processing and Preservation 44 : e14502 .
- Inal , M. and Mulazimouglu , G. ( 2019 ). Production and characterization of bactericidal wound dressing material based on gelatin nanofiber . International Journal of Biological Macromolecules 137 : 392 – 404 .
- Katsaros , G. , Tsoukala , M. , Giannoglou , M. , and Taoukis , P. ( 2020 ). Effect of storage on the rheological and viscoelastic properties of mayonnaise emulsions of different oil droplet size . Heliyon 6 ( 12 ): e05788 .
- Keerthana , K. , Anukiruthika , T. , Moses , J.A. , and Anandharamakrishnan , C. ( 2020 ). Development of fiber-enriched 3D printed snacks from alternative foods: a study on button mushroom . Journal of Food Engineering . https://doi.org/10.1016/j.jfoodeng.2020.110116 .
- Kern , C. , Weiss , J. , and Hinrichs , J. ( 2018 ). Additive layer manufacturing of semi-hard model cheese: effect of calcium levels on thermo-rheological properties and shear behavior . Journal of Food Engineering 235 : 89 – 97 . https://doi.org/10.1016/j.jfoodeng.2018.04.029 .
- Kim , H.W. , Bae , H. , and Park , H.J. ( 2018a ). Classification of the printability of selected food for 3D printing: development of an assessment method using hydrocolloids as reference material . Journal of Food Engineering 215 : 23 – 32 .
- Kim , H.W. , Lee , J.H. , Park , S.M. et al. ( 2018b ). Effect of hydrocolloids on rheological properties and printability of vegetable inks for 3D food printing . Journal of Food Science 83 ( 12 ): 2923 – 2932 .
- Kim , H.W. , Lee , I.J. , Park , S.M. et al. ( 2019 ). Effect of hydrocolloid addition on dimensional stability in post-processing of 3D printable cookie dough . LWT 101 : 69 – 75 .
- Krishnaraj , P. , Anukiruthika , T. , Choudhary , P. et al. ( 2019 ). 3D extrusion printing and post-processing of fibre-rich snack from indigenous composite flour . Food and Bioprocess Technology 12 ( 10 ): 1776 – 1786 . https://doi.org/10.1007/s11947-019-02336-5 .
- Kumar , C. and Karim , M.A. ( 2019 ). Microwave-convective drying of food materials: a critical review . Critical Reviews in Food Science and Nutrition 59 ( 3 ): 379 – 394 .
- Lanaro , M. , Forrestal , D.P. , Scheurer , S. et al. ( 2017 ). 3D printing complex chocolate objects: platform design, optimization and evaluation . Journal of Food Engineering 215 : 13 – 22 . https://doi.org/10.1016/j.jfoodeng.2017.06.029 .
-
Lanaro , M.
,
Desselle , M.R.
, and
Woodruff , M.A.
(
2019
).
3D printing chocolate: properties of formulations for extrusion, sintering, binding and ink jetting
. In:
Fundamentals of 3D Food Printing and Applications
(eds.
F.C. Godoi
,
B.R. Bhandari
,
S. Prakash
and
M. Zhang
), pp.
151
–
173
.
Elsevier
.
10.1016/B978-0-12-814564-7.00006-7 Google Scholar
- Le Tohic , C. , O'Sullivan , J.J. , Drapala , K.P. et al. ( 2018 ). Effect of 3D printing on the structure and textural properties of processed cheese . Journal of Food Engineering 220 : 56 – 64 .
- Lee , J.H. , Won , D.J. , Kim , H.W. , and Park , H.J. ( 2019 ). Effect of particle size on 3D printing performance of the food-ink system with cellular food materials . Journal of Food Engineering 256 : 1 – 8 . https://doi.org/10.1016/j.jfoodeng.2019.03.014 .
- Lille , M. , Nurmela , A. , Nordlund , E. et al. ( 2018 ). Applicability of protein and fiber-rich food materials in extrusion-based 3D printing . Journal of Food Engineering 220 : 20 – 27 .
- Lipton , J. , Arnold , D. , Nigl , F. et al. ( 2010 ). Multi-material food printing with complex internal structure suitable for conventional post-processing . Solid Freeform Fabrication Symposium, pp. 809 – 815 .
-
Liu , Z.
and
Zhang , M.
(
2019
).
3D food printing technologies and factors affecting printing precision
. In:
Fundamentals of 3D Food Printing and Applications
(eds.
F.C. Godoi
,
B.R. Bhandari
,
S. Prakash
and
M. Zhang
).
Elsevier Inc.
https://doi.org/10.1016/b978-0-12-814564-7.00002-x
.
10.1016/B978-0-12-814564-7.00002-X Google Scholar
- Liu , Z. , Zhang , M. , Bhandari , B. , and Wang , Y. ( 2017 ). 3D printing: Printing precision and application in food sector . Trends in Food Science & Technology 69 : 83 – 94 .
- Liu , Y. , Liu , D. , Wei , G. et al. ( 2018a ). 3D printed milk protein food simulant: improving the printing performance of milk protein concentration by incorporating whey protein isolate . Innovative Food Science and Emerging Technologies 49 : 116 – 126 . https://doi.org/10.1016/j.ifset.2018.07.018 .
- Liu , Z. , Bhandari , B. , Prakash , S. , and Zhang , M. ( 2018b ). Creation of internal structure of mashed potato construct by 3D printing and its textural properties . Food Research International 111 : 534 – 543 .
- Liu , Z. , Zhang , M. , Bhandari , B. , and Yang , C. ( 2018c ). Impact of rheological properties of mashed potatoes on 3D printing . Journal of Food Engineering 220 : 76 – 82 . https://doi.org/10.1016/j.jfoodeng.2017.04.017 .
- Liu , Z. , Zhang , M. , and Yang , C. ( 2018d ). Dual extrusion 3D printing of mashed potatoes/strawberry juice gel . LWT 96 : 589 – 596 .
- Liu , L. , Meng , Y. , Bhandari , B. et al. ( 2019a ). Correction to 3D printing complex egg white protein objects: properties and optimization . Food and Bioprocess Technology 12 ( 2 ): 280 .
- Liu , Y. , Yu , Y. , Liu , C. et al. ( 2019b ). Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing . LWT 102 : 338 – 346 . https://doi.org/10.1016/j.lwt.2018.12.053 .
- Liu , Y. , Zhang , W. , Wang , K. et al. ( 2019c ). Fabrication of gel-like emulsions with whey protein isolate using microfluidization: rheological properties and 3D printing performance . Food and Bioprocess Technology 12 ( 12 ): 1967 – 1979 .
- Liu , Z. , Bhandari , B. , and Zhang , M. ( 2020a ). Incorporation of probiotics ( Bifidobacterium animalis subsp. Lactis ) into 3D printed mashed potatoes: effects of variables on the viability . Food Research International 128 : 108795 .
- Liu , Z. , Zhang , M. , and Ye , Y. ( 2020b ). Indirect prediction of 3D printability of mashed potatoes based on LF-NMR measurements . Journal of Food Engineering 287 : 110137 .
- Lv , X. , Ye , F. , Cheng , L. et al. ( 2019 ). Binder jetting of ceramics: powders, binders, printing parameters, equipment, and post-treatment . Ceramics International 45 ( 10 ): 12609 – 12624 .
- Maniglia , B.C. , Lima , D.C. , da Matta Júnior , M. et al. ( 2020 ). Dry heating treatment: a potential tool to improve the wheat starch properties for 3D food printing application . Food Research International 137 : 109731 .
- Mantihal , S. , Prakash , S. , Godoi , F.C. , and Bhandari , B. ( 2017 ). Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling . Innovative Food Science and Emerging Technologies 44 : 21 – 29 . https://doi.org/10.1016/j.ifset.2017.09.012 .
- Mantihal , S. , Prakash , S. , and Bhandari , B. ( 2019a ). Textural modification of 3D printed dark chocolate by varying internal infill structure . Food Research International 121 : 648 – 657 .
- Mantihal , S. , Prakash , S. , Godoi , F.C. , and Bhandari , B. ( 2019b ). Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate . Food Research International 119 : 161 – 169 .
- Martínez-Monzó , J. , Cárdenas , J. , and García-Segovia , P. ( 2019 ). Effect of temperature on 3D printing of commercial potato puree . Food Biophysics : 1 – 10 . https://doi.org/10.1007/s11483-019-09576-0 .
- Mastromatteo , M. , Guida , M. , Danza , A. et al. ( 2013 ). Rheological, microstructural and sensorial properties of durum wheat bread as affected by dough water content . Food Research International 51 ( 2 ): 458 – 466 .
- McKinley , G.H. and Renardy , M. ( 2011 ). Wolfgang von ohnesorge . Physics of Fluids 23 ( 12 ): 127101 .
- Munoz , I. , Gou , P. , Picouet , P.A. et al. ( 2018 ). Dielectric properties of milk during ultra-heat treatment . Journal of Food Engineering 219 : 137 – 146 .
-
Muredzi , P.
,
Nyahada , M.
, and
Mashswa , B.
(
2013
).
Effects of soya bean meal feed properties on extrusion failures and implementing a solution. Case study Monmouth Path's Investments (Pvt) Ltd, Harare, Zimbabwe
.
International Journal of Nutrition and Food Sciences
2
(
2
):
60
–
69
.
https://doi.org/10.11648/j.ijnfs.20130202.16
.
10.11648/j.ijnfs.20130202.16 Google Scholar
- Nachal , N. , Moses , J.A. , Karthik , P. , and Anandharamakrishnan , C. ( 2019 ). Applications of 3D printing in food processing . Food Engineering Reviews 11 ( 3 ): 123 – 141 . https://doi.org/10.1007/s12393-019-09199-8 .
- Nguyen , P.T.M. , Bhandari , B. , and Prakash , S. ( 2016 ). Tribological method to measure lubricating properties of dairy products . Journal of Food Engineering 168 : 27 – 34 .
- Nida , S. , Anukiruthika , T. , Moses , J.A. , and Anandharamakrishnan , C. ( 2020 ). 3D printing of grinding and milling fractions of rice husk . Waste and Biomass Valorization , pp. 1 – 10 . https://doi.org/10.1007/s12649-020-01000-w .
- Nijdam , J.J. , Agarwal , D. , and Schon , B.S. ( 2021a ). Assessment of a novel window of dimensional stability for screening food inks for 3D printing . Journal of Food Engineering 292 : 110349 .
- Nijdam , J.J. , LeCorre-Bordes , D. , Delvart , A. , and Schon , B.S. ( 2021b ). A rheological test to assess the ability of food inks to form dimensionally stable 3D food structures . Journal of Food Engineering 291 : 110235 .
- Pei , S. , Zhang , J. , Gao , M. et al. ( 2015 ). A facile hydrothermal approach towards photoluminescent carbon dots from amino acids . Journal of Colloid and Interface Science 439 : 129 – 133 .
- Prakash , S. , Tan , D.D.Y. , and Chen , J. ( 2013 ). Applications of tribology in studying food oral processing and texture perception . Food Research International 54 ( 2 ): 1627 – 1635 .
- Rando , P. and Ramaioli , M. ( 2020 ). Food 3D printing: effect of heat transfer on print stability of chocolate . Journal of Food Engineering 110415 .
-
Saba , N.
,
Jawaid , M.
, and
Sultan , M.T.H.
(
2017
).
Thermal properties of oil palm biomass based composites
. In:
Lignocellulosic Fibre and Biomass-Based Composite Materials
(eds.
M. Jawaid
,
P.M. Tahir
and
N. Saba
), pp.
95
–
122
.
Elsevier
.
10.1016/B978-0-08-100959-8.00006-8 Google Scholar
- Scaraggi , M. and Persson , B.N.J. ( 2014 ). Theory of viscoelastic lubrication . Tribology International 72 : 118 – 130 .
- Schutyser , M.A.I. , Houlder , S. , de Wit , M. et al. ( 2018 ). Fused deposition modelling of sodium caseinate dispersions . Journal of Food Engineering 220 : 49 – 55 .
- Sethupathy , P. , Moses , J.A. , and Anandharamakrishnan , C. ( 2020 ). Food oral processing and tribology: instrumental approaches and emerging applications . Food Reviews International 37 : 1 – 34 .
- Severini , C. , Azzollini , D. , Albenzio , M. , and Derossi , A. ( 2018a ). On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects . Food Research International 106 ( November 2017 ): 666 – 676 . https://doi.org/10.1016/j.foodres.2018.01.034 .
- Severini , C. , Derossi , A. , Ricci , I. et al. ( 2018b ). Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects . Journal of Food Engineering 220 : 89 – 100 . https://doi.org/10.1016/j.jfoodeng.2017.08.025 .
- Shastry , A.V , Collins , T.M. , Suttle , J.M. , et al. ( 2009 ). Edible inks for ink-jet printing on edible substrates . Google Patents.
- Singh , J. , Vennapusa , J.R. , and Chattopadhyay , S. ( 2020 ). Protein-polysaccharide based microencapsulated phase change material composites for thermal energy storage . Carbohydrate Polymers 229 : 115531 .
- Sun , J. , Zhou , W. , Huang , D. et al. ( 2015 ). An overview of 3D printing technologies for food fabrication . Food and Bioprocess Technology 8 ( 8 ): 1605 – 1615 .
-
Sun , J.
,
Zhou , W.
,
Huang , D.
, and
Yan , L.
(
2018a
).
3D food printing: perspectives
. In:
Polymers for Food Applications
(ed.
T.J. Gutierrez
), pp.
725
–
755
.
Springer
.
10.1007/978-3-319-94625-2_26 Google Scholar
- Sun , J. , Zhou , W. , Yan , L. et al. ( 2018b ). Extrusion-based food printing for digitalized food design and nutrition control . Journal of Food Engineering 220 : 1 – 11 .
- Sweeney , M. , Campbell , L.L. , Hanson , J. et al. ( 2017 ). Characterizing the feasibility of processing wet granular materials to improve rheology for 3D printing . Journal of Materials Science 52 ( 22 ): 13040 – 13053 .
- Tan , J. and Kerr , W.L. ( 2018 ). Determination of chocolate melting properties by capacitance based thermal analysis (CTA) . Journal of Food Measurement and Characterization 12 ( 1 ): 641 – 649 .
- Tan , C. , Toh , W.Y. , Wong , G. , and Lin , L. ( 2018 ). Extrusion-based 3D food printing – materials and machines . International Journal of Bioprinting 4 ( 2 ): 1 – 13 . https://doi.org/10.18063/ijb.v4i2.143 .
- Theagarajan , R. , Moses , J.A. , and Anandharamakrishnan , C. ( 2020 ). 3D extrusion printability of rice starch and optimization of process variables . Food and Bioprocess Technology . https://doi.org/10.1007/s11947-020-02453-6 .
- Tongnuanchan , P. , Benjakul , S. , Prodpran , T. , and Nilsuwan , K. ( 2015 ). Emulsion film based on fish skin gelatin and palm oil: physical, structural and thermal properties . Food Hydrocolloids 48 : 248 – 259 .
-
Trenfield , S.J.
,
Madla , C.M.
,
Basit , A.W.
, and
Gaisford , S.
(
2018
).
Binder jet printing in pharmaceutical manufacturing
. In:
3D Printing of Pharmaceuticals
(eds.
A.W. Basit
and
S. Gaisford
), pp.
41
–
54
.
Springer
.
10.1007/978-3-319-90755-0_3 Google Scholar
- Vancauwenberghe , V. , Katalagarianakis , L. , Wang , Z. et al. ( 2017 ). Pectin based food-ink formulations for 3-D printing of customizable porous food simulants . Innovative Food Science and Emerging Technologies 42 ( June ): 138 – 150 . https://doi.org/10.1016/j.ifset.2017.06.011 .
- Vancauwenberghe , V. , Delele , M.A. , Vanbiervliet , J. et al. ( 2018 ). Model-based design and validation of food texture of 3D printed pectin-based food simulants . Journal of Food Engineering 231 : 72 – 82 . https://doi.org/10.1016/j.jfoodeng.2018.03.010 .
- Wang , J. and Shaw , L.L. ( 2005 ). Rheological and extrusion behavior of dental porcelain slurries for rapid prototyping applications . Materials Science and Engineering: A 397 ( 1–2 ): 314 – 321 . https://doi.org/10.1016/j.msea.2005.02.045 .
- Wang , R. , Zhang , M. , Mujumdar , A.S. , and Jiang , H. ( 2011 ). Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices . Journal of Food Engineering 106 ( 4 ): 290 – 297 .
- Wang , L. , Zhang , M. , Bhandari , B. , and Yang , C. ( 2018 ). Investigation on fish surimi gel as promising food material for 3D printing . Journal of Food Engineering 220 : 101 – 108 . https://doi.org/10.1016/j.jfoodeng.2017.02.029 .
- Wilson , A. , Anukiruthika , T. , Moses , J.A. , and Anandharamakrishnan , C. ( 2020 ). Customized shapes for chicken meat–based products: feasibility study on 3D-printed nuggets . Food and Bioprocess Technology 13 : 1 – 16 .
- Wray , D. and Ramaswamy , H.S. ( 2015 ). Novel concepts in microwave drying of foods . Drying Technology 33 ( 7 ): 769 – 783 .
- Xu , K. , Zhang , M. , and Bhandari , B. ( 2019 ). Effect of novel ultrasonic-microwave combined pretreatment on the quality of 3D printed wheat starch-papaya system . Food Biophysics 15 : 1 – 12 .
- Xu , L. , Gu , L. , Su , Y. et al. ( 2020 ). Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk . Food Hydrocolloids 100 : 105399 .
- Yang , F. , Zhang , M. , and Liu , Y. ( 2018a ). Effect of post-treatment microwave vacuum drying on the quality of 3D-printed mango juice gel . Drying Technology 37 : 1 – 9 . https://doi.org/10.1080/07373937.2018.1536884 .
- Yang , F. , Zhang , M. , Bhandari , B. , and Liu , Y. ( 2018b ). Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters . LWT - Food Science and Technology 87 : 67 – 76 . https://doi.org/10.1016/j.lwt.2017.08.054 .
- Zhang , L. , Lou , Y. , and Schutyser , M.A.I. ( 2018 ). 3D printing of cereal-based food structures containing probiotics . Food Structure 18 : 14 – 22 .
- Zhu , S. , Stieger , M.A. , van der Goot , A.J. , and Schutyser , M.A.I. ( 2019 ). Extrusion-based 3D printing of food pastes: correlating rheological properties with printing behaviour . Innovative Food Science & Emerging Technologies 58 : 102214 .
- Ziaee , M. and Crane , N.B. ( 2019 ). Binder jetting: a review of process, materials, and methods . Additive Manufacturing 28 : 781 – 801 .
