Advantages and disadvantages of 3D food printing

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F19%3A43878802" target="_blank" >RIV/62157124:16270/19:43878802 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.maso-international.cz/advantages-and-disadvantages-of-3d-food-printing/" target="_blank" >http://www.maso-international.cz/advantages-and-disadvantages-of-3d-food-printing/</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Advantages and disadvantages of 3D food printing

Popis výsledku v původním jazyce

3D printing is a production that can transfer a 3D virtual model to material structure. It is one of the fastest growing production processes in many industries. The advantage of 3D printing lies in the creation of original and unusual objects nutritionally adapted to the needs of the individual. On the contrary, the disadvantage is the impossibility of printing some foods and the problematic durability and stability of matrices. 3D food printing can be done by extrusion, selective sintering, or blasting. Each of these techniques uses matrices with different physicochemical properties. The aim of the review was to overview some advantages and disadvantages of 3D food printing. Furthermore, individual printing techniques and the possibilities of using food substances as printing matrices are described too.

Název v anglickém jazyce

Advantages and disadvantages of 3D food printing

Popis výsledku anglicky

3D printing is a production that can transfer a 3D virtual model to material structure. It is one of the fastest growing production processes in many industries. The advantage of 3D printing lies in the creation of original and unusual objects nutritionally adapted to the needs of the individual. On the contrary, the disadvantage is the impossibility of printing some foods and the problematic durability and stability of matrices. 3D food printing can be done by extrusion, selective sintering, or blasting. Each of these techniques uses matrices with different physicochemical properties. The aim of the review was to overview some advantages and disadvantages of 3D food printing. Furthermore, individual printing techniques and the possibilities of using food substances as printing matrices are described too.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Maso International

ISSN

1805-5281

e-ISSN

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Svazek periodika

9

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

139-146

Kód UT WoS článku

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EID výsledku v databázi Scopus

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