ТЕНДЕНЦИИ В РАЗВИТИИ ТРЕХМЕРНОЙ ПЕЧАТИ ПРОДУКТОВ ПИТАНИЯ
https://doi.org/10.21323/2618-9771-2022-5-1-23-29
Аннотация
В статье сделан обзор существующих схем 3D‑принтеров для печати съедобными компонентами. Рассмотрены основные виды экструдеров, используемых для печати пищевыми смесями. Описаны перспективные компоненты, на основе которых возможно создание смесей для пищевой 3D‑печати. Приведены примеры успешного применения 3D‑печати для создания пищевых продуктов. Рассмотрено понятие 4D-печати.
Об авторах
В. Ю. Корниенко
Федеральный научный центр пищевых систем им. В. М. Горбатова
Россия
Россия
Корниенко Владимир Юрьевич — кандидат биологических наук, старший научный сотрудник, Лаборатория Молекулярной биологии и биоинформатики
109316, Москва, ул. Талалихина, 26
Тел.: +7–495–676–95–11(109)
М. Ю. Минаев
Федеральный научный центр пищевых систем им. В. М. Горбатова
Россия
Россия
Минаев Михаил Юрьевич — кандидат технических наук, заведующий лабораторией Молекулярной биологии и биоинформатики
109316, Москва, ул. Талалихина, 26
Тел.: +7–495–676–95–11 (109)
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Рецензия
Для цитирования:
Корниенко В.Ю., Минаев М.Ю. ТЕНДЕНЦИИ В РАЗВИТИИ ТРЕХМЕРНОЙ ПЕЧАТИ ПРОДУКТОВ ПИТАНИЯ. Пищевые системы. 2022;5(1):23-29. https://doi.org/10.21323/2618-9771-2022-5-1-23-29
For citation:
Kornienko V.Y., Minaev M.Y. TRENDS IN THE DEVELOPMENT OF 3D FOOD PRINTING. Food systems. 2022;5(1):23-29. (In Russ.) https://doi.org/10.21323/2618-9771-2022-5-1-23-29
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