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ÀÛ¼ºÀÚ tawake88
ÀÛ¼ºÀÏ 2016-12-13
Á¶È¸¼ö 864
3D ÇÁ¸°Æà ±â¼ú°ú ¹Ì·¡½ÄÇ°»ê¾÷ÀÇ ÀÀ¿ë
3D printing technology and its applications in the future food industry: a review


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Hyung-Sun Yoon, Mihyun Lee, Xuanyan Jin, Soyeon Lee, Young-Sun You, and Jin-Kyu Rhee



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ABSTRACT
The potentialities of 3D printing technology are discussed from technical and research-oriented perspectives for industrial manufacturing of a variety of food products. Currently, 3D printing technology has advanced to enable us to process or cook innovative foods. However, food-based materials for 3D printing are still limited in terms of eating qualities, nutritional values and functionality as well as industrial production. Therefore, this uprising issue on alternative food processing techniques especially focused on the exploration of new food materials combined with these 3D printing technologies needs to be re spotlighted, and then solved to pave the way to this innovative and sensational area of investigation with more accessibility. In this review, previous research work and industrial applications conducted by frontier research groups in this field are covered, then to open discussion for future research on the 3D printing of food.



ÁÖÁ¦¾î: 3DÇÁ¸°ÆÃ, À½½Ä °¡°ø, À½½Ä Àç·á, Çõ½ÅÀûÀÎ À½½Ä
Key words : 3D printing, food processing, food materials, innovative foods

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161213-½ÄÇ°°úÇаú »ê¾÷-49(4)-p55~60-3D ÇÁ¸°Æà ±â¼ú°ú ¹Ì·¡½ÄÇ°»ê¾÷ÀÇ ÀÀ¿ë.pdf