| Autor: |
ZHAO Yubo, ZHANG Lang, CHEN Qian, KONG Baohua, DIAO Xinping |
| Jazyk: |
English<br />Chinese |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Shipin Kexue, Vol 44, Iss 5, Pp 338-345 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1002-6630 |
| DOI: |
10.7506/spkx1002-6630-20220320-237 |
| Popis: |
As an extension of 3D printing technology, 4D printing technology can change the structure, shape and function of printed materials over time, transforming printed materials from a static to a dynamic structure. As an emerging digital production technology, 4D printing technology was mainly applied in the medical and industrial fields at its early stage. In recent years, 4D printing technology has gradually found applications in the food field. New foods with higher nutritional value and better sensory quality can be designed and produced using 4D printing. This paper reviews the principle, influential factors and printing equipment of 4D printing technology and summarizes recent progress on 4D printing technology in the food field and its advantages. Finally we conclude this review with an outlook on the future of 4D food printing technology. We hope that this review can provide a reference for research on 4D printing technology for food applications. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
