FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (7): 345-351.doi: 10.7506/spkx1002-6630-20200311-182

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Application of 3D Printing Technology in Foods Based on Fruits and Vegetables

WANG Mingshuang, JIANG Hanqian, LI Lin, ZHANG Liang, LIU Ruihai, LI Dongnan, LI Bin   

  1. (1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 2. College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang 110866, China; 3. Department of Food Science, Cornell University, Ithaca 14853-7201, USA)
  • Online:2021-04-15 Published:2021-05-17

Abstract: 3D printing, a newly emerging digital production technology, has been widely used in many fields. Its applications in the field of foods can meet people’s demands for customized or personalized nutrition and digital nutrition, and can simplify the food supply chain system and broaden the source of available food materials. Fruits and vegetables, rich in a variety of nutrients, is an important part of the human diet. Compared with some food materials such as dough, chocolate and minced meat, fruits and vegetables are characterized by high water content, difficult to shape and vulnerable to browning, making them difficult to directly 3D print. In order to better understand the application of fruits and vegetables in the field of 3D food printing, this paper reviews the material requirements of 3D food printing, the characteristics and processing technology of 3D printed fruit and vegetable products. Future development trends are also proposed.

Key words: fruits and vegetables; 3D food printing; personalized nutrition; hydrocolloid; development trend

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