摘要
3D打印又称增材制造,是将数字模型转换为三维实体的一种成型技术。在肉类产业中,3D打印技术的应用可以实现肉类加工产业链的升级,便于实现个性化精准营养定制,减少原料的浪费,提高产品附加值。本文介绍了3D打印技术的工作原理,重点综述了3D打印技术在肉类加工中的应用,从肉类原料适印性、打印参数、后加工特性等方面总结了国内外3D打印肉的研究进展,并展望了其应用前景,以期为食品3D打印技术在肉类加工领域中的应用提供理论参考。
3D printing technology,also known as additive manufacturing,is a forming technology that converts a digital model into a three-dimensional solid.The application of food 3D printing technology to meat industry,could upgrade the meat processing industry chain by manufacturing precision nutrition,reducing the waste of raw meat and increasing the added value of products.This paper introduces the operating principle of food 3D printing technology,and particularly focuses on the application of in meat.The progress of 3D printing meat at home and abroad has been summed up in terms of meat materials printability,printing parameters and post processing characteristics.The prospects for the innovative development are proposed as well.This review is expected to provide a useful reference for the application of food 3D printing technology to the field of meat processing.
作者
李鑫
张爽
许月明
张冬冬
苏超
LI Xin;ZHANG Shuang;XU Yue-ming;ZHANG Dong-dong;SU Chao(School of Food Science and Biology Engineering Wuhu Institute of Technology,Wuhu 241000,China;Life and Health Engineering Research Center of Wuhu,Wuhu 241000,China)
出处
《武汉轻工大学学报》
CAS
2022年第4期24-30,52,共8页
Journal of Wuhan Polytechnic University
基金
2021年安徽省高校科学研究项目(编号:KJ2021ZD0153).
关键词
肉类
3D打印
适印性
打印参数
meat
3D printing
printability
printing parameters
