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THREE-DIMENSIONAL (3D) PRINTING TECHNOLOGY FOR CUSTOMIZATION AND ELABORATION OF FOOD

Year 2022, , 91 - 106, 23.12.2021

Hilal Meral , Aslihan Demirdöven

https://doi.org/10.15237/gida.GD21112

Abstract

Three-dimensional (3D) printing technology offers great flexibility in the fabrication of objects with highly complex geometries, allowing intriguing functionalities previously inaccessible. Also referred to as additive manufacturing-(AM) or rapid prototyping, 3D printing is a developing digitized technology that has attracted great interest from researchers, industry, and consumers with its various ever-growing application areas, which include medicine, gastronomy, engineering, manufacturing, arts, and education. Although it has found use in different sectors, the area that has recently activated researchers in 3D printing technology is the "food sector". AM technology offers a ready-to-consume product that is tailored to the consumer, and complies with their taste, cost, and nutritional criteria. This review outlines the importance of 3D printing systems in the food industry, and it summarizes the first step of food printing, which comprises of 3D model building and slicing.

Keywords

3D printer additive manufacturing technology food

References

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GIDANIN ÖZELLEŞTİRİLMESİ VE DETAYLANDIRILMASINDA ÜÇ BOYUTLU (3D) YAZICININ KULLANIMI

Year 2022, , 91 - 106, 23.12.2021

Hilal Meral , Aslihan Demirdöven

https://doi.org/10.15237/gida.GD21112

Abstract

Üç boyutlu (3D) yazıcı teknolojisi, oldukça karmaşık geometrik yapılara sahip üç boyutlu nesnelerin üretiminde büyük esneklik sunarak, daha önce erişilemeyen özelliklere ve ilgi çekici işlevlere olanak tanımaktadır. Katmanlı üretim veya hızlı prototipleme olarak da ifade edilen üç boyutlu yazıcı teknolojisi; tıp, gastronomi, mühendislik, imalat, sanat ve eğitim gibi sürekli büyüyen farklı uygulama alanlarıyla araştırmacıların, endüstrinin ve tüketicilerin büyük ilgisini çeken, gelişmekte olan dijitalleştirilmiş bir teknolojidir. Farklı sektörlerde uygulama alanı bulunmasına karşın kompleks uygulamaları gastronomi alanında ortaya çıkmaktadır. Başka bir ifade ile son çalışmalarda 3D yazıcı teknolojisinde araştırmacıları harekete geçiren trend alanı “gıda sektörü” olarak karşımıza çıkmaktadır. Gıda sektöründe katmanlı üretim teknolojisi tüketiciye özel lezzet, maliyet, beslenme kriterlerine uygun olan tüketime hazır bir ürün sunmaktadır. Bu derleme; gıda endüstrisinde 3D yazıcı teknolojisinin önemini ortaya koymakta, 3D model oluşturma ve dilimlemeden oluşan gıda yazıcı sisteminin ilk adımını özetlemektedir.

Keywords

3D yazıcı katmanlı üretim teknoloji gıda

References

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  • 5. Boissonneault, T. (2019). Upprinting food transforms food waste into edible 3D printed snacks. https://www.3dprintingmedia.network/upprinting-food-food-waste-edible-3d-printedsnacks/ (Accessed: 10 June 2021).
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  • 11. Dankar, I., Haddarah, A., El Omar, F., Sepulcre, F., Pujolà, M. (2018b). Assessing the microstructural and rheological changes induced by food additives on potato puree. Food Chem. 240, 304-313. doi: https://doi.org/10.1016/j.foodchem.2017.07.121.
  • 12. Değerli, C., El, S. N. (2017). Üç Boyutlu (3D) Yazıcı Teknolojisi ile Gıda Üretimine Genel Bakış. Turk. tarım gıda bilim teknol. derg., 5(6), 593-599. doi: https://doi.org/10.24925/turjaf.v5i6.593-599.1062.
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  • 14. de Roos, B. (2013). Personalised nutrition: Ready for practice? Proceedings of the Nutrition Society, 72(1), 48–52. https://www.cambridge.org/journals/. doi: https://doi.org/10.1017/S0029665112002844.
  • 15. Derossi, A., Caporizzi, R., Azzollini, D., Severini, C. (2018). Application of 3D printing for customized food. A case on the development of a fruit-based snack for children. J. Food Eng., 220, 65–75. doi: https://doi.org/10.1016/j.jfoodeng.2017.05.015.
  • 16. Dick, A., Bhandari, B., Prakash, S. (2019). 3D printing of meat. Meat Sci., 153, 35-44. doi: https://doi.org/10.1016/j.meatsci.2019.03.005.
  • 17. Dong, Z., Cui, H., Zhang, H., Wang, F., Zhan, X., Mayer, F., Levkin, P. A. (2021). 3D printing of inherently nanoporous polymers via polymerization-induced phase separation. Nature communications, 12(1), 1-12. doi: https://doi.org/10.1038/s41467-020-20498-1.
  • 18. Godoi, F. C., Prakash, S., Bhandari, B. R. (2016). 3D Printing technologies applied for food design: Status and prospects. J. Food Eng., 179, 44–54. doi: https://doi.org/10.1016/j.jfoodeng.2016.01.025.
  • 19. Guo, C., Zhang, M., Bhandari, B. (2019). Model building and slicing in food 3D printing processes: a review. Compr Rev Food Sci F., 18(4), 1052-1069. doi: https://doi.org/10.1111/1541-4337.12443.
  • 20. Hamilton, C. A., Alici, G., in het Panhuis, M. (2018). 3D printing vegemite and Marmite: Redefining “breadboards”. J. Food Eng., 220, 83–88. doi: https://doi.org/10.1016/j.jfoodeng.2017.01.008.
  • 21. Holland, S., Tuck, C., Foster, T. (2018). Selective recrystallization of cellulose composite powders and microstructure creation through 3D binder jetting. Carbohydr Polym., 200: 229-238. doi: https://doi.org/10.1016/j.carbpol.2018.07.064.
  • 22. Horst, D. J. (2018). 3D printing of pharmaceutical drug delivery systems. Archives of Organic and Inorganic Chemical Sciences, 1(2), 1-5. doi: 10.2174/1381612825666181206123828.
  • 23. iReviews (2014). 3D Systems Chef Jet Pro. http://3dfood-printers.www1.ireviews.com/3d-systems-chefjet-pro-review. (Accessed: 04 May 2021).
  • 24. Izdebska, J., Zolek-Tryznowska, Z. (2016). 3D food printing – facts and future. Agro Food Industry Hi-Tech., 27(2), 33–39.
  • 25. Kim, H. W., Bae, H., Park, H. J. (2017). Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material. J. Food Eng, 215, 23-32. doi: https://doi.org/10.1016/j.jfoodeng.2017.07.017.
  • 26. Lanaro, M., Forrestal, D. P., Scheurer, S., Slinger, D. J., Liao, S., Powell, S. K., Woodruff, M. A. (2017). 3D printing complex chocolate objects: Platform design, optimization and evaluation. J. Food Eng, 215, 13-22. doi: https://doi.org/10.1016/j.jfoodeng.2017.06.029.
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There are 61 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Hilal Meral 0000-0001-6238-7958

Aslihan Demirdöven 0000-0003-1246-9132

Publication Date December 23, 2021
Published in Issue Year 2022

Cite

APA Meral, H., & Demirdöven, A. (2021). GIDANIN ÖZELLEŞTİRİLMESİ VE DETAYLANDIRILMASINDA ÜÇ BOYUTLU (3D) YAZICININ KULLANIMI. Gıda, 47(1), 91-106. https://doi.org/10.15237/gida.GD21112
AMA Meral H, Demirdöven A. GIDANIN ÖZELLEŞTİRİLMESİ VE DETAYLANDIRILMASINDA ÜÇ BOYUTLU (3D) YAZICININ KULLANIMI. GIDA. December 2021;47(1):91-106. doi:10.15237/gida.GD21112
Chicago Meral, Hilal, and Aslihan Demirdöven. “GIDANIN ÖZELLEŞTİRİLMESİ VE DETAYLANDIRILMASINDA ÜÇ BOYUTLU (3D) YAZICININ KULLANIMI”. Gıda 47, no. 1 (December 2021): 91-106. https://doi.org/10.15237/gida.GD21112.
EndNote Meral H, Demirdöven A (December 1, 2021) GIDANIN ÖZELLEŞTİRİLMESİ VE DETAYLANDIRILMASINDA ÜÇ BOYUTLU (3D) YAZICININ KULLANIMI. Gıda 47 1 91–106.
IEEE H. Meral and A. Demirdöven, “GIDANIN ÖZELLEŞTİRİLMESİ VE DETAYLANDIRILMASINDA ÜÇ BOYUTLU (3D) YAZICININ KULLANIMI”, GIDA, vol. 47, no. 1, pp. 91–106, 2021, doi: 10.15237/gida.GD21112.
ISNAD Meral, Hilal - Demirdöven, Aslihan. “GIDANIN ÖZELLEŞTİRİLMESİ VE DETAYLANDIRILMASINDA ÜÇ BOYUTLU (3D) YAZICININ KULLANIMI”. Gıda 47/1 (December 2021), 91-106. https://doi.org/10.15237/gida.GD21112.
JAMA Meral H, Demirdöven A. GIDANIN ÖZELLEŞTİRİLMESİ VE DETAYLANDIRILMASINDA ÜÇ BOYUTLU (3D) YAZICININ KULLANIMI. GIDA. 2021;47:91–106.
MLA Meral, Hilal and Aslihan Demirdöven. “GIDANIN ÖZELLEŞTİRİLMESİ VE DETAYLANDIRILMASINDA ÜÇ BOYUTLU (3D) YAZICININ KULLANIMI”. Gıda, vol. 47, no. 1, 2021, pp. 91-106, doi:10.15237/gida.GD21112.
Vancouver Meral H, Demirdöven A. GIDANIN ÖZELLEŞTİRİLMESİ VE DETAYLANDIRILMASINDA ÜÇ BOYUTLU (3D) YAZICININ KULLANIMI. GIDA. 2021;47(1):91-106.

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