THE CURRENT STATUS, DEVELOPMENT AND FUTURE ASPECTS OF 3D PRINTER TECHNOLOGY IN FOOD INDUSTRY

Yıl 2018, Cilt: 2 Sayı: 3, 66 - 73, 30.12.2018

Fatma Coşkun , Emre Bakkalbaşı İsa Cavidoğlu

Öz

3-Dimentional (3D) printers were first used in the early 1980’s for the production of rigid materials such as polymers, ceramics and metals. Subsequently, this technology has started to be used in the fields of medicine, food and pharmacy. The food market is one of the most important sectors affecting the world economy in the first place. Nowadays, 3D printer has been successfully used in production of food products with complex production conditions. Important food components are lost due to the food processing technologies. 3D printers seem to have potential to prevent such losses in food products at high rates. Using 3D printers in foodstuffs, in addition to the production of 3D food in just one step, brings a different design quality to food. This technology has the ability to develop food in appearance, design, taste and structure as the consumer desires. Since the early 2000's, a wide sort of food products including chocolate, cheese, some cereal products, gels, dough and candies have been successfully produced by using 3D printers. On the other hand, it is also seen that safe and healthy foods can be produced with this technology. In the future it is clear that this technology will have a significant share in the economy market. It is predicted that 3D printers worldwide market shares of $ 3.7 billion in 2015 will exceed $6 billion by 2019. In this research, the current status of the 3D printer in the food industry and its future, the areas of use and the most commonly used printer types will be discussed.

Anahtar Kelimeler

3D printer, Food, Food design, Food modelling

THE CURRENT STATUS, DEVELOPMENT AND FUTURE ASPECTS OF 3D PRINTER TECHNOLOGY IN FOOD INDUSTRY

Öz

• 3 boyutlu (3B) yazıcılar ilk olarak 1980' lerde polimer, seramik ve metal gibi sert malzemelerin üretiminde kullanılmıştır. Takiben bu teknoloji tıp, eczacılık, gıda alanlarında kullanılmaya başlanmıştır. Gıda marketi Dünya ekonomisini ilk sıralarda etkileyen sektörlerden biridir. Bugün 3B yazıcılar karmaşık işlem koşullarına sahip çeşitli gıda ürünlerinin üretiminde başarıyla kullanılmaktadır. Gıda işleme basamaklarından ötürü gıdalarda bazı önemli bileşenlerin kaybı söz konusudur. 3B yazıcıların ise bu kayıpları önemli oranda azalttığı görülmektedir. 3B yazıcıların gıda ürünlerinde kullanımı ile gıda üretimini tek basamakta yapılmakta ve gıdaya kaliteli bir dizayn kazandırmaktadır. Bu teknolojinin tüketicinin istediği dizaynda, lezzete ve görünüşte olması sağlanmaktadır. 2000' lerin başından beri çikolata, peynir, bazı tahıl ürünleri, jeller, hamur ve şeker gıdalar 3B yazıcılar ile üretilmektedir. Diğer taraftan güvenli ve sağlıklı gıdaların bu teknik ile üretildiği görülmüştür. 3B yazıcılar 2015' te 3.7 milyon dolarlık bir paya sahip iken bu rakamın 2019 senesinde 6 milyon dolar dolaylarına ulaşması beklenmektedir. Bu çalışmada, gıda sanayisindeki 3B yazıcıların şuan ki durumu, kullanım alanları ve en fazla tercih edilen yazıcı çeşitleri tartışılacaktır. 

Anahtar Kelimeler

3B yazıcı, Gıda, Gıda Modelleme, Gıda dizayn, 3D printer; Food; Food design; Food modelling, : 3D printer;, Food, Food design, Food modelling

Kaynakça

• Walls S, Corney J, Vasantha G, Relative energy consumption of low-cost 3d printers. Proceedings of the 12th International Conference on Manufacturing Research (ICMR2014). 2014.
• Pirjan A, Petroşanu, The impact of 3d printing technology on the society and economy. Romanian Economic Business Review. 2013; (2): 360-370.
• Brunner T.A, Delley M, Denkel C, Consumers’ attitudes and change of attitude toward 3D-printed food. Food Quality, and Preference. 2017; (In Press).
• Wang L, Zhang M, Bhandari B, Yang C, Investigation on fish surimi gel as promising food material for 3D printing. Journal of Food Engineering. 2018; (220): 101-108.
• Rejeski D, Zhao F, Huang Y, Research needs and recommendations on environmental implications of additive manufacturing. Additive Manufacturing, 2018; (19): 21-28.
• Liptun J.I, 3D printing food, foam and forces: additive manufacturing of edible constructs, cellular structures and actuators. Doctorate Thesis. Cornell University. ProQuest 3730441.2015.
• Chen Z, Research on the impact of 3D printing on the international supply chain. Advances in Materials Science and Engineering. 2016; http://dx.doi.org/10.1155/2016/4173873.
• Martinez EH, Can E, Bilgisayar destekli seramik üretim yöntemi olarak üç boyutlu yazicilar ve günümüz koşullarinda uygulama örneği. Sanat ve Tasarım Dergisi, 2015.
• Wittbrodt B, Pearce JM, 3-D printing solar photovoltaic racking in developing world. 2017; (36): 1-5.
• Severini C, Derossi A, Azzollini D, Variables affecting the printability of foods: Preliminary tests on cereal-based products. 2016; (38): 281-291.
• Verbruggen, D, The Road to Better Paste Extrusion. RepRap Magazine, 2014; (3): 26-29.
• Falammini S, Business model configuration and dynamics for technology commercialization in mature markets. British Food Journal. 2017; (11): 2340-2358.
• Liu Z, Zhang M, Bhandari B, Wang Y, 3D printing: Printing precision and application in food sector, Trend in Food Science & Technology. 2017; (69): 83-94.
• Kiran B.U., Sevitha B, The revolution of 3d printing technology and analysis, SSRG International Journal of Computer Science and Engineering - (ICRTESTM) - Special Issue. 2017; 52-56.
• Weller C, Kleer R, Piller F.T, Economic implications of 3D printing: Market structure models in light of additive manufacturing revisited. Int. J. Production Economics. 2015; (164): 43–56.
• Gibson I, The changing face of additive manufacturing. Journal of Manufacturing Technology Management, 2017; (28): 10-17.
• Vancauwenberghe V, Mbong V.B, Vanstreels El. et al. 3D printing of plant tissue for innovative food manufacturing: Encapsulation of alive plant cells into pectin based bio-ink. Journal of Food Engineering. 2017; (In Press).
• Kietzmann J, Pitt L, Berthon P, Disruptions, decisions, and destinations: Enter the age of 3-D printing and additive manufacturing. Business Horizons. 2015; (58): 209-215.
• Değerli C, El S.E, A Review on Food Production with 3 Dimensional (3D) Printing Technology. Turkish Journal Of Agriculture - Food Science And Technology. 2017; 5(6): 593-599.Sun J, Peng Z, Zhou W, Fuh Y.H, Hong G.S, Chiu A, A Review on 3D Printing for Customized Food Fabrication. Procedia Manufacturing. 2015; (1): 308-319.
• Pati F, Jang J, Lee J.W, Cho D.W, Chapter 7: Extrusion Bio printing. Essentials of 3D Biofabrication and Translation. 2015; 123-152.
• Sun J, Zhou W, Yan L, Huang D, Lin L, Extrusion-based food printing for digitalized food design and nutrition control. Journal of Food Engineering, 2018; (220): 1-11.
• Singh M, Haverinen H.M, Dhagat P, Jabbour G.E, Inkjet Printing—Process and Its Applications. Adnaced Materials, 2010; (22): 673-685.
• Holland S, Foster T, MacNaughtan W, Tuck C, Design and characterisation of food grade powders and inks for microstructure control using 3D printing. Journal of food Engineering. 2018; (220): 12-19.
• Shirazi S.F, Gharehkhani S, Mehrali M, A review on powder-based additive manufacturing for tissue engineering: selective laser sintering and inkjet 3D printing. Science and Technology of Advanced Materials. 2015; (16): 1-20.
• Gebler M, Anton J.M, Uiterkamp S, Visser C, A global sustainability perspective on 3D printing Technologies. Energy Policy. 2014; (74): 158-167.
• Lupton D, ‘Download to delicious’: Promissory themes and sociotechnical imaginaries in coverage of 3D printed food in online news sources. Futures. 2017; (93): 44-53.
• Berman B, 3-D printing: The new industrial revolution. Business Horizons. 2012; (55): 155-162.
• Aldanmaz E.A, Gıdaların Dizaynında 3 Boyutlu Yazıcı Teknolojisi Uygulamaları. 19. Akademik Bilişim Konferansı. 2017.
• Yang F, Zhang M, Bhandari B, Recent development in 3D food printing. Critical Reviews in Food Science and Nutrition, 2017; (57): 3145-3153.
• Lanaro M, Forrestal D.P, Scheurer S, et al., 3D printing complex chocolate objects: Platform design, optimization and evaluation. Journal of Food Engineering. 2017; (215): 13-22.
• Kim H.W, Bae H, Park H.J, Reprint of: Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material. 2018; (220): 28-37.
• Azam R, Zhang M, Bhandari B, Yang C, Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate. Food Biophysics. 2015; https://doi.org/10.1007/s11483-018-9531-x.
• Vancauwenberghe V, Katalagarianakis L, Wang Z, et al., Pectin based food-ink formulations for 3-D printing of customizable porous food simulants. Innovative Food Science and Emerging Technologies. 2017; (42): 138-150.
• Yang F, Zhang M, Bhandari B, Liu Y, Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters. LWT- Food Science and Technology. 2018; (87): 67-76.
• Tohic C.L, O'Sullivan J.J, Drapala K.P et al., Effect of 3D printing on the structure and textural properties of processed cheese. Journal of Food Engineering. 2018; (220): 56-64.
• Lin C, 3D Food Printing: A Taste of the Future. Journal of Food Science Education. 2015; (14): 86-87.
• Bosque C, What are you printing? Ambivalent emancipation by 3D printing. Rapid Prototyping Journal. 2015; (5): 572-581.