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TRENDS AND TECHNOLOGIES FOR FOODS PRINTING

Bindurani HA, Disha Devadiga, Aradhana .

Abstract


3D additive food manufacturing materials is among the innovations that could revolutionize people’s food choices and consumption. Food innovation and production have advanced considerably in recent years and its market has shown rapid annual expansion. Printing food technologies are considered as a potential solution for producing customized foods such as military food, and astronaut food. The printable food ink material still lacks standardization and superior extrusion process equivalent to other additive industries. This review paper aimed to offer a comprehensive review of the current food additive manufacturing and the latest technology in certain terms and with its concrete applications. In particular, the following issues are discussed: the printing techniques, exudations classes, business prospects, technologies, printing parameters, food materials, safety, and challenges and limitations of food 3D printing along with possible improvement recommendations. Significant printing parameters have been summarized and the safety of the culinary fabrication has been evaluated. Moreover, this article also contains a detailed, tabular evaluation of technical approaches employed across researched based and commercially available systems. Among a major limitations that must be resolved was standardization of the edible fabrication safety.


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References


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