Food texture design by 3D printing: a review

Detalhes bibliográficos
Autor(a) principal: Pereira, Tatiana
Data de Publicação: 2021
Outros Autores: Barroso, Sónia, Gil, Maria M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.8/6015
Resumo: : This study had the support of Fundação para a Ciência e Tecnologia (FCT), through the strategic project UIDB/04292/2020 granted to MARE, and projects SmartBioR (CENTRO-01-0145-320 FEDER-000018, Integrated Programme SR&TD co-funded by Centro 2020 program, Portugal 321 2020, European Union, through the European Regional Development Fund) and ValorMar (POCI-01-0247-FEDER-024517, Co-financed by the European Union through the ERDF—European Regional Development Fund, under the Operational Program Competitiveness and Internationalization—Foods 2021, 10, 320 22 of 26 Compete 2020, Lisbon Regional Operational Program—Lisbon 2020 and Algarve Regional Operational Program—Algarve 2020).
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spelling Food texture design by 3D printing: a reviewFood designTexture3D printingPersonalizationStructureModel: This study had the support of Fundação para a Ciência e Tecnologia (FCT), through the strategic project UIDB/04292/2020 granted to MARE, and projects SmartBioR (CENTRO-01-0145-320 FEDER-000018, Integrated Programme SR&TD co-funded by Centro 2020 program, Portugal 321 2020, European Union, through the European Regional Development Fund) and ValorMar (POCI-01-0247-FEDER-024517, Co-financed by the European Union through the ERDF—European Regional Development Fund, under the Operational Program Competitiveness and Internationalization—Foods 2021, 10, 320 22 of 26 Compete 2020, Lisbon Regional Operational Program—Lisbon 2020 and Algarve Regional Operational Program—Algarve 2020).An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise placement of texturing elements in the food, printing of multi-material products, and design of complex internal structures. This paper intends to review the existing work on 3D food printing and discuss the recent developments concerning food texture design. Advantages and limitations of 3D Printing in the food industry, the material-based printability and model-based texture, and the future trends in 3D Printing, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications are discussed. Key challenges for the mainstream adoption of 3D Printing are also elaborated on.MDPIIC-OnlinePereira, TatianaBarroso, SóniaGil, Maria M.2021-08-05T14:28:52Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.8/6015engPereira, T.; Barroso, S.; Gil, M.M. Food Texture Design by 3D Printing: A Review. Foods 2021, 10, 320. https://doi.org/10.3390/ foods100203202304-815810.3390/ foods1002032info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-17T15:52:12Zoai:iconline.ipleiria.pt:10400.8/6015Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:49:21.859714Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Food texture design by 3D printing: a review
title Food texture design by 3D printing: a review
spellingShingle Food texture design by 3D printing: a review
Pereira, Tatiana
Food design
Texture
3D printing
Personalization
Structure
Model
title_short Food texture design by 3D printing: a review
title_full Food texture design by 3D printing: a review
title_fullStr Food texture design by 3D printing: a review
title_full_unstemmed Food texture design by 3D printing: a review
title_sort Food texture design by 3D printing: a review
author Pereira, Tatiana
author_facet Pereira, Tatiana
Barroso, Sónia
Gil, Maria M.
author_role author
author2 Barroso, Sónia
Gil, Maria M.
author2_role author
author
dc.contributor.none.fl_str_mv IC-Online
dc.contributor.author.fl_str_mv Pereira, Tatiana
Barroso, Sónia
Gil, Maria M.
dc.subject.por.fl_str_mv Food design
Texture
3D printing
Personalization
Structure
Model
topic Food design
Texture
3D printing
Personalization
Structure
Model
description : This study had the support of Fundação para a Ciência e Tecnologia (FCT), through the strategic project UIDB/04292/2020 granted to MARE, and projects SmartBioR (CENTRO-01-0145-320 FEDER-000018, Integrated Programme SR&TD co-funded by Centro 2020 program, Portugal 321 2020, European Union, through the European Regional Development Fund) and ValorMar (POCI-01-0247-FEDER-024517, Co-financed by the European Union through the ERDF—European Regional Development Fund, under the Operational Program Competitiveness and Internationalization—Foods 2021, 10, 320 22 of 26 Compete 2020, Lisbon Regional Operational Program—Lisbon 2020 and Algarve Regional Operational Program—Algarve 2020).
publishDate 2021
dc.date.none.fl_str_mv 2021-08-05T14:28:52Z
2021
2021-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.8/6015
url http://hdl.handle.net/10400.8/6015
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Pereira, T.; Barroso, S.; Gil, M.M. Food Texture Design by 3D Printing: A Review. Foods 2021, 10, 320. https://doi.org/10.3390/ foods10020320
2304-8158
10.3390/ foods1002032
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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publisher.none.fl_str_mv MDPI
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instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
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