Projects per year
Abstract
3D food printing is an emerging technology that allows building of 3D food structures by layer-by-layer deposition following a digital design. Hitherto, most research related to 3D food printing focused on exploration of suitable recipes and optimal printing parameters for making custom-shaped 3D-printed foods, such as chocolates, cookies, cheese and vegetable pastes. Although the previous studies broadened the scope of 3D food printing applications, they did not provide rational guidelines to replace trial-and-error strategies during optimization of new 3D food printing applications by considering rheological properties of food materials suitable for printing. Moreover, most efforts focused on customization of the food design whereas 3D printing also had been suggested to allow preparation of foods with altered perceived taste and texture. The few studies that showed the impact of 3D printed food design on texture properties did primarily employ instrumental analysis while these should be complemented with sensory texture and mouthfeel perception. This study therefore aimed at understanding the relationships between material properties, printing conditions and physical properties of printed foods (Chapter 2 and 3), and how 3D food printing can be used to affect texture and taste perception of foods through modulating food structure (Chapter 4, 5 and 6).
Original language | English |
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Qualification | Doctor of Philosophy |
Awarding Institution |
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Supervisors/Advisors |
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Award date | 22 Jun 2022 |
Place of Publication | Wageningen |
Publisher | |
Print ISBNs | 9789464472189 |
DOIs | |
Publication status | Published - 22 Jun 2022 |
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Dive into the research topics of '3D food printing: from structure to perception'. Together they form a unique fingerprint.Projects
- 1 Finished
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Design and sensory perception of multi-scale food structures fabricated by 3D printing.
Zhu, S. (PhD candidate), Schutyser, M. (Promotor), Stieger, M. (Promotor) & van der Goot, A. J. (Promotor)
1/09/17 → 22/06/22
Project: PhD