摘要
3D食品打印作为一种新兴的“增材制造”技术,具有方便、快捷、精度高等优点,满足了人们对个性化、功能性食品的要求,现已广泛应用于食品行业。本文综述了3D食品打印技术的原理、发展历史与现状,重点对食品原料的特性、打印食品的种类及影响打印的因素进行分析,并对3D食品打印技术的发展做出了展望。
As an emerging"additive"technology,3D food printing has the advantages of convenience,rapidity and high precision,which meets rising people's demand for personalized and functional food,and has been widely used in the food industry.This paper summarized the principle,development history and current situation of 3D food printing technology,focused on the analyzing of the characteristics of food materials,the types of printed food and the affecting factors of the printing effect,and made a development prospect of 3D food printing technology.
作者
寇德正
杨文杰
张兴丽
檀琮萍
KOU De-zheng;YANG Wen-jie;ZHANG Xing-li;TAN Cong-ping(School of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China)
出处
《齐鲁工业大学学报》
2020年第3期11-16,共6页
Journal of Qilu University of Technology
基金
国家级大学生创新创业训练计划项目(201810431050)。
关键词
3D打印
食品原料
打印种类
打印影响因素
3D printing
food materials
types of printing food
affecting factors of printing
