Toward intelligent 3D food printing: a review on the perspective of materials, fabrication, monitoring, and control.

IF 8.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2025-07-29 DOI:10.1080/10408398.2025.2538546

Jaehwi Seol, Jinhyun Kim, Yeonggeol Hong, Minseok Cha, Sangbae Park, Kyoung-Je Jang, Soo-Jung Kim, Hyoung Il Son

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引用次数: 0

Abstract

Three-dimensional food printing (3DFP) involves the creation of edible products by structuring materials using 3D printing technology. 3DFP has garnered significant attention due to its vast potential in the food industry, offering advantages in food customization, precision, creativity, and reducing waste during food production. The key components of 3DFP include food ink materials, fabrication processes, and sensing and control technologies. This review provides an in-depth examination of these elements. First, it summarizes key considerations regarding material characteristics, and discusses both basic and advanced materials for 3DFP. Next, it explores fabrication processes, including their underlying principles, and highlights advanced 3DFP fabrication methods for producing high-quality printed food products. It also introduces sensing, monitoring, and control strategies to enhance real-time process precision and stability. The review concludes with a discussion on the future directions and prospects of intelligent 3DFP systems.

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迈向智能3D食品打印：从材料、制造、监测和控制的角度综述。

三维食品打印（3DFP）涉及到通过使用3D打印技术构建材料来创建可食用产品。3DFP因其在食品行业的巨大潜力而备受关注，在食品生产过程中提供了食品定制，精度，创造力和减少浪费的优势。3DFP的关键组件包括食品油墨材料、制造工艺以及传感和控制技术。本综述对这些要素进行了深入的研究。首先，总结了材料特性的关键考虑因素，并讨论了3DFP的基本材料和高级材料。接下来，它探讨了制造工艺，包括其基本原理，并强调了生产高质量印刷食品的先进3DFP制造方法。它还介绍了传感、监测和控制策略，以提高实时过程的精度和稳定性。最后对智能3d打印系统的发展方向和前景进行了展望。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.