Background

Digitalizing food using 3-Dimensional (3D) printing is an incipient sector that has a great potential of producing customized food with complex geometries, tailored texture and nutritional content. Yet, its application is still limited and the process utility is under the investigation of many researchers.

Scope and approach

The main objective of this review was to analyze and compare published articles pertaining 3D food printing to ensure how to reach compatibility between the huge varieties of food ingredients and their corresponding best printing parameters. Different from previously published reviews in the same journal by Lipton et al. (2015) and Liu et al. (2017), this review focuses in depth on optimizing extrusion based food printing which supports the widest array of food and maintains numerous shapes and textures. The benefits and limitations of 3D food printing were critically reviewed from a different perspective while providing ample mechanisms to overcome those barriers.

Key findings and conclusions

Four main obstacles hamper the printing process: ordinance and guidelines, food shelf life, ingredients restrictions and post processing. Unity and integrity between material properties and process parameters is the key for a best end product. For each group, specific criteria should be monitored: rheological, textural, physiochemical and sensorial properties of the material its self in accordance with the process parameters of nozzle diameter, nozzle height, printing speeds and temperature of printing. It is hoped that this paper will unlock further research on investigating a wider range of food printing ingredients and their influence on customer acceptability.

中文翻译：

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3D打印技术：食品定制和精加工的新时代

背景

使用3维（3D）打印对食品进行数字化是一个新兴行业，具有生产具有复杂几何形状，定制质地和营养成分的定制食品的巨大潜力。然而，其应用仍然受到限制，并且该过程的实用性正在许多研究人员的调查下。

范围和方法

这篇综述的主要目的是分析和比较与3D食品印刷有关的已发表文章，以确保如何达到各种食品配料及其相应的最佳印刷参数之间的兼容性。不同于Lipton等人先前在同一期刊上发表过的评论。（2015）和Liu等。（2017），这篇评论深入探讨了基于挤压的食品印刷的优化，该印刷可支持最广泛的食品并保持多种形状和质地。从不同的角度对3D食品打印的好处和局限性进行了严格审查，同时提供了克服这些障碍的充足机制。

主要发现和结论

阻碍印刷过程的四个主要障碍：法令和准则，食品保质期，成分限制和后期处理。材料性能和工艺参数之间的统一性和完整性是获得最佳最终产品的关键。对于每组，应根据喷嘴直径，喷嘴高度，印刷速度和印刷温度的工艺参数，监控特定的标准：材料自身的流变，质地，物理化学和感官特性。希望本文能够展开更多的研究，以研究更多种类的食品印刷成分及其对客户可接受性的影响。