foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2022-5-2-100-106foodsyst-156Research ArticleСтатьиFeatures of food design on a 3D printer. A reviewОсобенности фуд-дизайна на 3D‑принтере. Обзорhttps://orcid.org/0000-0003-4107-7277УльрихЕ. В.UlrikhE. V.

Ульрих Елена Викторовна — доктор технических наук, заместитель директора 

236022, Калининград, проспект Советский, 1

Elena V. Ulrikh, Doctor of Technical Sciences, Deputy Director of the Institute of Agroengineering and Food Systems for Scientific and International Activities

1, Prospekt Sovetskiy, 1236022, Kaliningrad

elen.ulrich@mail.ruhttps://orcid.org/0000-0003-2979-9867ВерхотуровВ. В.VerkhoturovV. V.

Верхотуров Василий Владимирович — доктор биологических наук, доцент, директор Института агроинженерии и  пищевых систем

236022, Калининград, проспект Советский, 1

Vasily V. Verkhoturov, Doctor of Biological Sciences, Docent, Director of the Institute of Agroengineering and Food Systems for Scientific and International Activities

1, Prospekt Sovetskiy, 236022, Kaliningrad

tpp.kafedra@mail.ruКалининградский государственный технический университетРоссияKaliningrad State Technical UniversityRussian Federation20221107202252100106Copyright © Ulrikh E.V., Verkhoturov V.V., 20222022Ульрих Е.В., Верхотуров В.В.Ulrikh E.V., Verkhoturov V.V.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/156

3D printing technology attracts considerable attention due to its versatility and possibility of using in different industries such as the aerospace industry, electronics, architecture, medicine and food industry. In the food industry, this innovative technology is called food design. 3D printing is a technology of additive manufacturing, which can help the food industry in the development of new and more complex food products and potentially help manufacture products adapted to specific needs. As a technology that create foods layer by layer, 3D printing can present a new methodology for creating realistic food textures by precise placement of structuring elements in foods, food printing from several materials and design of complex internal structures. In addition to appearance and taste, food consistency is an important factor of acceptability for consumers. The elderly and people with dysphagia not infrequently suffer from undernutrition due to visual or textual unattractiveness of foods. The aim of this review is to study the available literature on 3D printing and assess recent developments in food design technologies. This review considers available studies on 3D food printing and recent developments in food texture design. Advantages and limitations of 3D printing in the food industry, possibilities of printing based on materials and consistency based on models as well as future trends in 3D printing including technologies of food preparation by printing on food printers are discussed. In addition, key problems that prevent mass introduction of 3D printing are examined in detail.

Технология 3D‑печати привлекает большое внимание своей универсальностью и возможностью применения в различных отраслях производства, таких как аэрокосмическая промышленность, электроника, архитектура, медицина и пищевая промышленность. В пищевой промышленности данная инновационная технология называется фуд-дизайном. Трехмерная печать — это технология аддитивного производства, которая может помочь пищевой промышленности в разработке новых и более сложных пищевых продуктов и потенциально помогает производить продукты, адаптированные к конкретным потребностям. Как технология, которая создает продукты питания слой за слоем, 3D‑печать может представить новую методологию создания реалистичных текстур продуктов питания путем точного размещения структурирующих элементов в продуктах питания, печати продуктов из нескольких материалов и проектирования сложных внутренних структур. Важным фактором приемлемости для потребителей, помимо внешнего вида и вкуса, является консистенция пищи. Пожилые люди и люди с дисфагией нередко страдают от недоедания из-за визуально и текстурно непривлекательной пищи. Целью данного обзора является изучение существующей литературы по 3D‑печати и оценка последних разработок в области технологий, касающихся фуд-дизайна. В данном обзоре рассматриваются существующие работы по 3D‑печати пищевых продуктов и последние разработки, касающиеся дизайна пищевых текстур. Обсуждаются преимущества и ограничения 3D‑печати в пищевой промышленности, возможности печати на основе материалов и консистенции на основе моделей, а также будущие тенденции в 3D‑печати, включая технологии приготовления пищи печатью на пищевых принтерах. Также подробно рассматриваются ключевые проблемы, препятствующие массовому внедрению 3D‑печати.

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The authors declare that there are no conflicts of interest present.