Current innovations in three-dimensional food printing (3DFP) technology and food science: a review
Makaleler > Tam Makale · 2024
Yazarlar: İrem Kılınç, Berna Kılınç
Journal of Food Safety and Food Quality-Archiv für Lebensmittelhygiene, Uluslararası, Wos, 2024, cilt 75
DOI: 10.31083/0003-925x-75-124
Özet
Technology is constantly improving, enabling the creation and implementation of a wide range of new applications. Furthermore, growing populations, decreasing food supplies, and shifting environmental parameters lead to the creation of methods for generating food items fit for human consumption. Among these cutting-edge technologies with several benefits is 3DFP. The creation of food products with specialized nutrition, the decrease in food waste, and the efficient and dependable manufacture of nutritious food are just a few of the numerous benefits offered by 3DFP. Nevertheless, there are several limitations to adopting 3DFP, such as process, material, and method implementation challenges. Despite this strategy, it is anticipated that the research done will provide solutions to any issues that may arise and that the demand for foods made using cutting-edge 3DFP technology will rise. Soon, 3DFP is expected to gain widespread acceptance because of its novel technological advantages and the uniformity of generated foods in terms of food safety and engineering.