Abstract: 3D printing as an emerging processing technology has been applied in food processing and shows great development potential. It produces products according to the predefined computer model through layer-by-layer deposition, which enables the personalized customization of food products in terms of form and nutrient content. The practical application of this technology faces two bottlenecks, namely the scarcity of available food materials and the poor formability of printed products, and developing a suitable food formulation for 3D printing and optimizing the printing process are key to breaking through the material limitations and technical bottlenecks of 3D printing. In addition, 3D food printing shows great promise in developing easy-to-swallow foods, whose quality is significantly affected by 3D printing materials and post-processing; however, little research has been conducted on this. This paper reviews the influence of the rheology and thermal properties of food materials on the 3D printing effect, the methods used for the optimization of 3D food printing, and the influence of process parameters on the printing effect, and discusses the influence of printing parameters and different post-treatment processes on the development of easy-to-swallow 3D food products. It aims to provide a theoretical basis for the development and optimization of 3D printed food products.

Key words: 3D food printing; material characterization; material optimization; printing parameter optimization; dysphagia