As a part of “creative writing contest”, I would like to write an article on 3D Food Printing. This is a new topic which is very informative to everyone and is also a great option and an alternative to the current available food products in the market. This “essay contest” has provided an opportunity to share the information about this unique technology.
As we all know food is very essential to everyone for growth and development, procuring food in the right amounts is also very important. Most countries all over the world are still facing a crisis in food production, procurement and consumption. Food provides instant energy to the body and hence helps to carry out all the activities without any perturbation.
Food Printing Vs Additive Manufacturing
3D food printing also known as additive manufacturing process is a novel technique which is used to create unique 3D geometrical food constructs by arranging different layers one above the other or side by side. These layers are bound together using chemical stimuli or phase transition which act as adhesives. Different designs can be made using this technology according to our requirements.
Different patterns can be made using the 3D design softwares for printing. There has been an evolution in the printers and printer ink used for 3D food printing as well. Initially the extrusion based printers were used for printing purposes. But now an air pressure driven extrusion printer with pneumatic valves has been introduced which is being used in NASA to create 3D food constructs.
A few other printers used for 3D food printing include inkjet printing, selective sintering, binder jetting to name a few. The advantages of this technique include production of food in large quantities based on consumer requirements. Special kinds of food can be designed for old people, people suffering from dysphagia (swallowing disorder) and pregnant women who will be on special medications. It helps the local artisans and craftsmen to exhibit their skills and talents in designing unique and novel constructs for these food items.
The shelf life of foods can be increased and thereby can be stored for longer periods of time. Foods with attractive colours and designs can be made which attracts children to consume these food constructs especially fruits and vegetables. Food constructs according to personal requirements can be made by adding the required ingredients such as nutrients, vitamins and minerals in between the different layers. Food with less amounts of sugar, salt and fats can be made which are healthy. The wastage of food can be reduced and this technique is environment friendly and hence does not cause any harm to the environment.
Advantages
This technology helps in providing food supplements to athletes and sportsmen by increasing the intake of proteins and other essential nutrients. This is highly recommended in space and military camps since it helps in storing food for longer durations without becoming stale. It provides alternative options to Vegan people which is the current trend by supplementing the essential nutrients which they miss out without consuming milk and milk products. This has emerged new avenues and created lots of business opportunities for food manufacturing, processing and packaging industries.
Globalisation of food has been enhanced by this technique by increasing the amounts of exports and imports. This helps to improve the economy of the Nation as well. Softness in food can be obtained by improving the texture of food which can make the food easier to swallow. This technology helps to enhance the flavour, colour, taste and appearance of food. Dried meat, fruit peels, dried vegetables, fruit powders etc. can be used as printable materials.
This is also helpful in pharmaceutical industries as it helps in designing novel constructs for the different formulations and thereby helps in easy consumption of medicines since children, old people and few youngsters find it difficult to swallow capsules and other medicines. Many 3D printers are present all over the world currently for printing different food constructs such as pasta, cakes, pancakes, sweets, savouries, chocolates, sauce, jams, jellies etc. Some of the printers are Pancake bot, RoVaPaste, Foodini, BeeHex etc.
Some of the functional ingredients used in 3D food printing include functional carbohydrates, functional proteins, functional lipids, vitamins and minerals, probiotics and algae. Addition of functional carbohydrates such as maltitol and xylitol in chocolates can reduce the problem of obesity. Functional proteins such as whey protein isolates help to promote good health by reducing diseases. This provides resistance to virus and oxidation. Probiotics generate antibacterial compounds and modulate the immune system. People with metabolic disorders, periodontal diseases, and inflammatory bowel diseases will benefit from this.
Process
The process of 3D food printing usually takes place in three phases namely pre treatment, printing process and post treatment. For 3D food printing, it is critical to use materials with the right physical and chemical qualities, such as particle size, fluidity, and rheology, as well as mechanical properties. Cells, tissues, ceramics, synthetic polymers, and metals are some of the most common materials utilised in 3D food printing.
For simple outflow through the nozzle tip and the ability to self-support and retain the shape after printing, food ingredients must have the following properties: suitable viscosity, fluidity, quick recovery performance, and proper mechanical strength. Powdered 3D food products are made using a variety of techniques, including comminution and microencapsulation. By integrating falling abrasive bodies in order to crush, grind, and mix the materials, comminution aids in the production of powder with suitable flowability and particle size.
Microencapsulation is a technique that involves embedding solid, liquid, and gas particles in a microcapsule. Some defects are seen on the surface of the food materials after the completion of the 3D food printing process. Therefore post treatment processing operations are performed to ensure and improve the precision of the product along with the stability of the shape. Post treatment techniques include cooking, cooling, drying etc. Some of the recent techniques include mechatronics and information technology. The mechanism of 3D food printing is as follows:
The food structure is created in CAD programming and other complex forms can be created thereafter. The created food structure is made in Standard Tessellation Language (.STL) file format. The model is made as a limit model with triangular facets in the .STL document file. A well formatted and well defined sequential procedure is followed for 3D food printing technology. The procedure begins with the designing of a 3D CAD model which is of the desired geometry. Information about the surface features is obtained by scanning the created models. Next, different slicing software are used based on the requirement and they are sliced into different individual layers.
Machine codes get generated for each of the layers during the above process. Eventually G codes and M codes get generated which are transferred to printers for printing preferred recipes. Numerical control language is referred to by G codes which are produced by the CAD software which helps to guide the motors with respect to printing speed, printing region and printing axis. Auxiliary commands are referred to by M codes which assist in machine functioning.
A slicing software is essential for printing complex 3D structures and geometries. Some of the softwares used for 3D printing technology include CURA Engine, Slic3r, Autodesk, Repetier-Host. Based on the requirements such as model development, scanning and printing applications, different types of softwares are available and in use. Since the G codes consume high memory space, the data is converted into .STL file format for easy processing.
Food inks can be referred to as the final printable forms of any edible substance which is prepared from one or more raw materials. They are generally in the form of pastes or gels which can be extruded easily from the printer nozzle.
Two types of food inks used are natively extrudable and non natively extrudable. Since this technique is cost effective, rapid and saves time it has to be brought into light and in R&D industries soon in larger dimensions which helps in solving the hunger and malnutrition problems all over the world. Countries where the climatic conditions are not suitable for growing crops and cultivation can utilize this technology as an alternative and procure the required food materials.
Verdict
As there is no wastage of water and no animal cruelty involved, this technology has a bright future in solving all the prevalent food crisis and food related problems.
By: K S Supriya
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