國內食品3D列印研究現況與發展趨勢

Current Research Status and Development Trend of Food 3D Printing

陳仲仁 ； 黃昭蓉 ； 林央正 ； 黃智宏

《機械工業雜誌》 443期 (2020/02) Pp. 72-78

摘要

3D列印技術應用於食品可以達到許多目標，例如新穎樂趣、效率方便、健康營養、減廢永續等目的，但是可使用材料及產品式樣少、且其精準度與產量低等問題仍是挑戰，除此之外，外觀設計、感官品質與營養價值也需加強，以提高食品3D列印技術的接受度。藉由發展符合衛生安全規範，適合食品3D列印的列印設備，及整合出料與環境控制、產品配方流變性、列印與後處理等製程條件，可以發展黏著、填充、凝膠、泡沫結構，符合潔淨標示概念的營養休閒、植物肉及銀髮族食品。

關鍵字

食品3D列印 ； 食品物化特性 ； 食品結構設計

並列摘要

3D printing technologies can be used for food fabrication to achieve many goals such as providing novelty and fun, convenient and efficiency, healthy nutrition, reducing waste and enhancing sustainable environment. However, the lack of printable materials, product varieties, low printing accuracy and low productivity are still the main challenges. In addition, the structure design, sensory quality and nutritional value also need to be strengthened to improve the acceptance of 3D food printing technologies by the public. Through the development of health and safety regulations compliance for 3D printing equipment that are suitable for food fabrication and integrated with material discharge, environmental control, product formulation rheology, printing and post-processing conditions, the 3D food printing can then create sticky, filled, gel and foam structured nutritional leisure food, veggie meat, food for elderly people and meet the concept of clean labeling.

並列關鍵字

Food 3D printing ； Physical-chemical properties ； Food structure design

參考文獻

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