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فناوری چاپ سهبعدی غذا: مروری بر روشها، کاربردها و عوامل موثر بر کیفیت چاپ | ||
| تحقیقات مهندسی صنایع غذایی | ||
| مقاله 8، دوره 24، شماره 2 - شماره پیاپی 79، دی 1404، صفحه 96-113 اصل مقاله (902.69 K) | ||
| نوع مقاله: مروری | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2026.370021.1426 | ||
| نویسندگان | ||
| شیدا اسمعیل زاده* 1؛ حنان لشکری2 | ||
| 1گروه شیمی، واحد داراب، دانشگاه آزاد اسلامی، داراب، ایران. آزمایشگاه ساخت افزایشی صدرا، مرکز تحقیقات مهندسی شیمی، نفت و پلیمر، | ||
| 2گروه علوم و صنایع غذایی، واحد زرین دشت، دانشگاه آزاد اسلامی، زرین دشت، ایران | ||
| چکیده | ||
| سازمان غذا و کشاورزی (FAO) تخمین زده است که تا سال ۲۰۵۰، تولید مواد غذایی باید ۷۰ درصد افزایش یابد تا بتواند ۹.۹ میلیارد نفر جمعیت پیشبینیشده جهان را تغذیه کند. در نتیجه، نیاز به راهحلهای جدید و نوآورانه برای حل این مشکل و بهبود پایداری مواد غذایی دارای اهمیت است. اخیراً، محصولات غذایی جدیدی با استفاده از فناوری نوین چاپ سهبعدی تولید شدهاند. چاپ سهبعدی مواد غذایی پتانسیل تولید مواد غذایی سفارشی را از نظر شکل، بافت، طعم، ساختار و ارزش غذایی دارد و این امکان را میدهد تا فرمولاسیونهای منحصر به فرد و جایگزینهای خوراکی جدیدی ایجاد شود. در این مقاله، مروری بر فناوریهای مهم چاپ سهبعدی در صنایع غذایی شامل چاپ اکستروژن، فناوری تزریق چسب، چاپ جوهرافشان و تفجوشی انتخابی با لیزر انجام شده است و فاکتورهای تأثیرگذار بر این فناوریها برای دستیابی به یک چاپ دقیق که شامل ویژگیهای مواد، پارامترهای فرآیند و روشهای پس از پردازش است و کاربردهای آنها در بخشهای مختلف غذایی ارائه داده شده است. مزایای زیادی برای فناوری چاپ سهبعدی غذا وجود دارد مانند: طرحهای سفارشی غذایی، تغذیه شخصیسازیشده و دیجیتالیشده، سادهسازی زنجیره تأمین و گسترش منابع مواد غذایی موجود. با استفاده از این فناوری، برخی از طرحهای غذایی پیچیده و خارقالعاده که نمیتوان با روشهای معمولی به دست آورد، میتوانند توسط افراد عادی تولید شوند. همچنین میتوان برای سفارشیسازی اشکال شیرینیپزی و تصاویر رنگارنگ روی سطوح بسترهای خوراکی جامد استفاده شود. | ||
| کلیدواژهها | ||
| ساخت افزایشی؛ چاپ سهبعدی مواد غذایی؛ جوهر خوراکی چاپپذیر؛ پارامترهای طراحی غذا | ||
| عنوان مقاله [English] | ||
| 3D Food Printing Technology: A Review of Methods, Applications, and Factors Affecting Printing Precision | ||
| نویسندگان [English] | ||
| Sheida Esmaielzadeh1؛ Hannan Lashkari2 | ||
| 1Department of Chemistry, Dar.C., Islamic Azad University, Darab, Iran Sadra Additive Manufacturing Laboratory, Chemical, Petroleum & Polymer Engineering Research Center, Shiraz branch, Islamic Azad University, Shiraz, Iran. | ||
| 2Department of Food Science and Techkology, Zard.C., Islamic Azad University, Zarindasht, Iran | ||
| چکیده [English] | ||
| The Food and Agriculture Organization (FAO) estimates that by 2050, food production must rise by 70% in order to feed the world’s projected 9.9 billion people. Therefore, newer and novel technologies are deemed essential to feed the world’s population in the most sustainable way. Lately, new food products have been produced using the novel technology of 3D printing. The 3D food printing holds the potential to produce highly customized food in terms of shape, texture, flavor, structure and nutritional value and enable us to create new unique formulations and edible alternatives. In this paper, a review of important 3D printing technologies in the food industry, including extrusion, inkjet printing, binder jetting and selective laser sintering, is presented. Factors affecting these technologies to achieve accurate printing, including material properties, process parameters, and post-processing methods, and their applications in various food sectors are presented. There are many potential advantages of 3D printing technology applied to the food sector, such as customized food designs, personalized and digitalized nutrition, simplifying the supply chain and broadening the source of available food material. Using this technology, some complex and fantastic food designs which cannot be achieved by traditional methods can be produced by ordinary people. It also can be used to customize confectionery shapes and colorful images onto surfaces of solid edible substrates. | ||
| کلیدواژهها [English] | ||
| Additive manufacturing, Food’s 3D printing, Printability of food ink, Design parameters of food | ||
| مراجع | ||
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آمار تعداد مشاهده مقاله: 25 تعداد دریافت فایل اصل مقاله: 15 |
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