Author:
Değerli Celalettin,El Sedef Nehir
Abstract
Three dimensional (3D) printing technology, have been quite popular in recent years. It came out first in the area of material production, but now, it has been applied on the other possible fields like food production. In this review, historical period of 3D printing, 3D printer types and working principles, studies on 3D food printing until today and the raw materials used in this studies were investigated. Studies on food printing was also categorised according to food types. Also, the impacts of 3D printing technology on food sector from the point of producer and consumer and future needs were discussed.
Publisher
Turkish Science and Technology Publishing (TURSTEP)
Cited by
7 articles.
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1. From Kitchen to Table;Advances in Environmental Engineering and Green Technologies;2023-10-27
2. Selection of 3D printing technologies for prosthesis production with multi-criteria decision making methods;International Journal on Interactive Design and Manufacturing (IJIDeM);2023-08-27
3. TURİZM SEKTÖRÜNDE ÜÇ BOYUTLU GIDA BASKISI VE PAZARLAMA BİLEŞENLERİNE İLİŞKİN ALGI;International Journal of 3D Printing Technologies and Digital Industry;2022-09-26
4. GIDANIN ÖZELLEŞTİRİLMESİ VE DETAYLANDIRILMASINDA ÜÇ BOYUTLU (3D) YAZICININ KULLANIMI;GIDA / THE JOURNAL OF FOOD;2022-02-07
5. Three-dimensional (3D) food printing—an overview;Food Engineering Innovations Across the Food Supply Chain;2022