Antonio Derossi, Charles Spence, Maria G. Corradini, Mario Jekle, Ahmed Raouf Fahmy, Rossella Caporizzi, Sakamon Devahastin, Jeyan Arthur Moses, Alain Le-Bail, Weibiao Zhou, Min Zhang, Bhesh Bhandari, Carla Severini
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引用次数: 0
Abstract
The emerging world of 3D food printing is reviewed. Its role in food manufacturing, including benefits and impacts, underemphasized gastrophysical aspects, and limitations are discussed. Foods can be digitally designed and physically prepared using the layer-by-layer deposition of food components, unleashing opportunities to deliver nutritionally personalized food and new food-human interactions. Existing bottlenecks, under-researched gastropsychophysical aspects, and the lack of harmonized standards hindering its use for mass production are mentioned.
回顾了新兴的 3D 食品打印技术。讨论了其在食品制造中的作用，包括益处和影响、未得到充分重视的食品物理方面以及局限性。通过逐层沉积食品成分，可以对食品进行数字化设计和物理制备，从而为提供营养个性化食品和新的食品与人的互动提供机会。还提到了现有的瓶颈、研究不足的胃心理物理学方面以及缺乏统一标准阻碍其用于大规模生产等问题。
期刊介绍：
npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
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