摘要
本研究主要介绍3D打印技术在食品行业中的应用。通过对热熔挤出法、选择性镭射烧结、黏着剂喷胶成型技术和喷墨食品打印等4种与3D食品打印相关的技术进行分析,总结出这4种技术的特点和优缺点,并在技术层面详细讨论了配方修改、设备修改和食品印刷工艺调整,同时也对3D食品打印技术潜在的机会、面临的挑战及可能存在的伦理和社会问题进行分析。从本质上讲,3D打印技术为个性化营养和定制饮食配方提供了工程解决方案,将微胶囊技术集成到3D打印中是其未来发展方向之一,这有助于保持活性化学品的保质期、简化目前功能性食品的制造工艺、提高功能性成分的稳定性。
This study mainly introduces the application of 3D printing technology in the food industry.Through the analysis of four technologies related to 3D food printing, including hot melt extrusion, selective laser sintering, adhesive spray molding technology and ink-jet food printing, the characteristics, advantages and disadvantages of these four technologies were summarized, and the formula modification,equipment modification and food printing process adjustment were discussed in detail at the technical level. At the same time, the potential opportunities, challenges and possible ethical and social problems of 3D food printing technology were analyzed. Essentially, 3D printing technology provides an engineering solution for personalized nutrition and customized diet formula. Integrating microcapsule technology into 3D printing is one of its future development directions, which helps to maintain the shelf life of active chemicals, simplify the current manufacturing process of functional foods and improve the stability of functional components.
作者
王怡涵
WANG Yihan(University of Alberta,Faculty of Agricultural,Life&Environmental Sciences,Edmonton T6G2R3,Canada)
出处
《河南科技》
2022年第16期45-49,共5页
Henan Science and Technology
