3D打印
3d打印
计算机科学
生化工程
工艺工程
质量(理念)
风险分析(工程)
制造工程
业务
工程类
机械工程
哲学
认识论
作者
Pattarapon Phuhongsung,Min Zhang,Sakamon Devahastin,Arun S. Mujumdar
标识
DOI:10.1111/1541-4337.12984
摘要
3D food printing has recently attracted significant attention, both from academic and industrial researchers, due to its ability to manufacture customized products in such terms as size, shape, texture, color, and nutrition to meet demands of individual consumers. 4D printing, which is a technique that allows evolution of various characteristics/properties of 3D printed objects over time through external stimulation, has also been gaining more attention. In order to produce defect-free printed objects via both 3D and 4D printing, it is necessary to first identify the causes of defects and then their mitigation strategies. Comprehensive review on these important issues is nevertheless missing. The purpose of this review is to investigate causes and characteristics of defects occurring during and/or after 3D food printing, with a focus on how different factors affect the printing accuracy. Various techniques that can potentially minimize or eliminate printing defects and produce high-quality 3D/4D printed food products without the need for time-consuming trial and error printing experiments are critically discussed. Guidelines to avoid defects to improve the efficiency of future 3D/4D printed food production are given.
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