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Potentials of 3D extrusion‐based printing in resolving food processing challenges: A perspective review

2022Journal article Open access
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dc.contributor.authorAgunbiade, Adedoyin O.
dc.contributor.authorSong, Lijun
dc.contributor.authorAgunbiade, Olufemi J.
dc.contributor.authorOfoedu, Chigozie E.
dc.contributor.authorChacha, James S.
dc.contributor.authorDuguma, Haile T.
dc.contributor.authorHossaini, Sayed Mahdi
dc.contributor.authorRasaq, Waheed A.
dc.contributor.authorShorstkii, Ivan
dc.contributor.authorOsuji, Chijioke M.
dc.contributor.authorOwuamanam, Clifford I.
dc.contributor.authorOkpala, Charles Odilichukwu R.
dc.contributor.authorKorzeniowska, Małgorzata
dc.contributor.authorGuiné, Raquel
dc.date.accessioned2022-04-06T16:08:21Z
dc.date.available2022-04-06T16:08:21Z
dc.date.issued2022
dc.description.abstractThree-dimensional (3D) printing has promising application potentials in improving food product manufacturing, increasingly helping in simplifying the supply chain, as well as expanding the utilization of food materials. To further understand the current situation of 3D food printing in providing food engineering solutions with customized design, the authors checked recently conducted reviews and considered the extrusion-based type to deserve additional literature synthesis. In this perspective review, therefore, we scoped the potentials of 3D extrusion-based printing in resolving food processing challenges. The evolving trends of 3D food printing technologies, fundamentals of extrusion processes, food printer, and printing enhancement, (extrusion) food systems, algorithm development, and associated food rheological properties were discussed. The (extrusion) mechanism in 3D food printing involving some essentials for material flow and configuration, its uniqueness, suitability, and printability to food materials, (food material) types in the extrusion-based (3D food printing), together with essential food properties and their dynamics were also discussed. Additionally, some bottlenecks/concerns still applicable to extrusion-based 3D food printing were brainstormed. Developing enhanced calibrating techniques for 3D printing materials, and designing better methods of integrating data will help improve the algorithmic representations of printed foods. Rheological complexities associated with the extrusion-based 3D food printing require both industry and researchers to work together so as to tackle the (rheological) shifts that make (food) materials unsuitable.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAgunbiade AO, Song L, Agunbiade OJ, Ofoedu CE, Chacha JS, Duguma HT, Hossaini SM, Rasaq WA, Shorstkii I, Osuji CM, Owuamanam CI, Okpala COR, Korzeniowska M, Guine RPF. (2022) Potentials of 3D extrusion-based printing in resolving food processing challenges: A perspective review. Journal of Food Process Engineering, 45(4), e13996: 1-31pt_PT
dc.identifier.doi10.1111/jfpe.13996pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/7202
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectfood processingpt_PT
dc.subject3d printingpt_PT
dc.subjectextrusionpt_PT
dc.titlePotentials of 3D extrusion‐based printing in resolving food processing challenges: A perspective reviewpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue4pt_PT
oaire.citation.startPagee13996pt_PT
oaire.citation.titleJournal of Food Process Engineeringpt_PT
oaire.citation.volume45pt_PT
person.familyNamede Pinho Ferreira Guiné
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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