A brief review on 3D printing of chocolate

被引：12

作者：

Athira, V. A. ^{[1
]}

Udayarajan, Chinthu T. ^{[1
]}

Goksen, Gulden ^{[2
]}

Brennan, Charles Stephen ^{[3
]}

Nisha, P. ^{[1
,4
]}

机构：

[1] CSIR Natl Inst Interdisciplinary Sci & Technol NII, Agro Proc & Technol Div, Thiruvananthapuram, Kerala, India

[2] Tarsus Univ, Vocat Sch Tech Sci Mersin Tarsus Organized Ind Zon, Dept Food Technol, Mersin, Turkiye

[3] RMIT Univ, Sch Sci, Melbourne, Vic, Australia

[4] Acad Sci & Innovat Res AcSIR, Ghaziabad, India

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2023年 / 58卷 / 06期

关键词：

confectionary; fused deposition modelling; ink-jet process; melt extrusion; DARK; OPTIMIZATION; PRECISION; DESIGN; MILK;

D O I：

10.1111/ijfs.16415

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The use of 3D printing (3DP) for food applications is gaining attention both as a research topic, and for industrial applications. Chocolate is one of the most common food commodities used for 3DP, owing to its melt extrusion capability and popularity in the high-end food industry. However, chocolate remains a difficult substrate to work with, due to its complex composition as well as rheological properties. The quality of cocoa beans and the processing conditions of chocolate manufacture influence the quality of 3DP. This review briefly covers areas such as processing of chocolate, types of 3D printing of chocolate, rheology of chocolate inks, textural attributes and sensory evaluation of the 3D chocolate products.

引用

页码：2811 / 2828

页数：18

共 50 条

[1] Intellectual property and 3D printing: a case study on 3D chocolate printing
Li, Phoebe
Mellor, Stephen
Griffin, James
Waelde, Charlotte
Hao, Liang
Everson, Richard
JOURNAL OF INTELLECTUAL PROPERTY LAW & PRACTICE, 2014, 9 (04) : 322 - 332
[2] Mechanics of 3D printing process of white chocolate
Parid, Dzieda Muhamad
Talib, Ahmad Tarmezee
Baharuddin, Azhari Samsu
Rahman, Nur Aliaa Abdul
Mohammed, Mohd Afandi P.
Wakisaka, Minato
JOURNAL OF FOOD ENGINEERING, 2025, 391
[3] A Brief Review of the Applications of Selected Thermal Analysis Methods to 3D Printing
Blanco, Ignazio
THERMO, 2022, 2 (01): : 74 - 83
[4] Carbon Fiber 3D Printing: Technologies and Performance-A Brief Review
Marabello, Gabriele
Borsellino, Chiara
Di Bella, Guido
MATERIALS, 2023, 16 (23)
[5] Systematic Development in Medical by Using 3D Printing Technology: A Brief Review
Kumar, Lalit
Haleem, Abid
Javaid, Mohd
JOURNAL OF INDUSTRIAL INTEGRATION AND MANAGEMENT-INNOVATION AND ENTREPRENEURSHIP, 2022,
[6] Low-cost personalized chocolate 3D printing platform
College of Internet of Things Engineering, Hohai University, Changzhou
213022, China
Jisuanji Fuzhu Sheji Yu Tuxingxue Xuebao, 6 (984-991):
[7] Improvement of 3D white chocolate printing molding effect with oleogels
Huang, Jeremiah Hao Ran
Lim, GiGi Chin Wen
Su, Ching-Hui
Ciou, Jhih-Ying
HELIYON, 2023, 9 (09)
[8] Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling
Mantihal, Sylvester
Prakash, Sangeeta
Godoi, Fernanda Condi
Bhandari, Bhesh
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2017, 44 : 21 - 29
[9] A Review of 3D Printing Batteries
Mottaghi, Maryam
Pearce, Joshua M.
BATTERIES-BASEL, 2024, 10 (03):
[10] 3D printing of biomaterials: a review
Zindani, Divya
Kumar, Kaushik
BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY, 2018, 8 (01): : 3023 - 3033

← 1 2 3 4 5 →