3D printing, also referred to as additive manufacturing, offers a wide range of new processing possibilities to the food industry. This technology allows a layer by layer (bottom to top) printing of predefined slices of designed and desired objects. 3D printing potentially allows rapid manufacturing of complex objects, which are unhindered by design complexity, thus providing substantial liberty to create new and untested geometric shapes. In terms of food manufacturing, the potential that 3D food printing technologies can bring may revolutionize certain aspects of food manufacturing, providing the convenience of low-cost customized fabrication and even tailored nutrition control. The most common materials suitable for 3D food printing are carbohydrate, fat, protein, fiber and functional components. In the present study, the characteristics of raw materials or additives used during 3D printing, and requirements for estimating and improving their printing performance and self-supporting ability in extrusion-based printing regarding rheological characteristics of 3D food printing materials are reviewed. As an innovative process, 3D food printing may induce a revolution in certain areas of food manufacturing.

中文翻译：

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3D食品打印：通过考虑流变特性选择主要成分

3D打印（也称为增材制造）为食品行业提供了多种新的加工可能性。该技术允许逐层（从下到上）打印设计和所需对象的预定义切片。3D打印潜在地允许快速制造复杂的对象，不受设计复杂性的限制，从而提供了创建新的未经测试的几何形状的巨大自由。在食品制造方面，3D食品打印技术可以带来的潜力可能会彻底改变食品制造的某些方面，从而为低成本定制制造甚至定制营养控制带来便利。适用于3D食品打印的最常见材料是碳水化合物，脂肪，蛋白质，纤维和功能性成分。在目前的研究中，回顾了3D打印过程中使用的原料或添加剂的特性，以及在3D食品打印材料的流变特性方面，评估和改进其在挤出式打印中的打印性能和自支撑能力的要求。3D食品打印作为一种创新方法，可能会在食品制造的某些领域引发一场革命。