3D Printing Food is the process of making three-dimensional objects using an additive process with layers plac sequentially so that a complete object can be assembl. According to the Journal of International Technology and Information Management, 3D printing better known as additive manufacturing (AM) or rapid prototyping, but additive manufacturing has a broader and more inclusive meaning.
3D printing has been around for decades but it’s still not widely us because of the high price.
The development of 3D printing started with the first 3D printer under the name, “Stereolithography Apparatus,” created in 1984 by Chuck W. Hull of 3D Systems Corp.
The way a 3D printer works is very similar to a standard inkjet printer.
However, what distinguishes it is the printed output, namely 3D printers use materials to build three-dimensional objects. Most commercial 3D printers use computer-aided design (CAD) to translate designs into three-dimensional objects. The design is then us by the 3D printer to save the material layers.
is being consider in the food sector due to its various advantages such as personaliz nutrition, customiz food design, supply chain simplification and expansion of available food ingredients. 3D printing food has a tremendous advantage in the low volume food fabrication of customized items in food service. 3D printer technology helps in the formation of 3D shapes and presents food with visual aesthetics and, most importantly, good taste.
making 3D models, printing objects, and post-treatment.
In making the 3D model it designed using Computer Aided-Design (CAD), then the resulting model convert into an STL file and appli layer by layer to get the outline of each part. After that, the printer creates a 3D object by depositing the material layer by layer.
The object has been forme, then the cooking or roasting process can carried out as need.
Factors that can affect the accuracy of 3D printing food are the shape of the 3D model, slicing parameters, material flow performance, structural accuracy after treatment effects, food shape stability, printer characteristics (such as height, nozzle diameter, printing speed, nozzle movement speed, coating thickness), and the accuracy of the structure of printed food objects (properties of food ingredients, such as rheological properties, thermal properties, and chemical properties).
The potential benefits of 3D printing technology applied to the food sector are numerous, such as saving time and effort, innovation in healthy food, culinary innovation and creativity, food sustainability, reducing health risks, food production management. Meanwhile, the disadvantages of 3D printing food the relatively expensive cost of printing equipment, the use of tools that must done by experts.
More complicat preparation, the texture of food that is not the same as food with other technologies, cleanliness and safety that must checked at any time. and regulations that do not yet exist. Even though 3D food printing still has weaknesses, with ongoing research and updates, it is not impossible that 3D food printing technology will grow and become popular in the future.