Cryogenic Grinding and 3D Printing Techniques for Establishing “Disperse and Absorb” Brick‐Type Constructs of Food Materials

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 been 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 work, fabrication parameters were characterized and optimized to improve printability, quality and efficiency of manufacturing foods. First, carbohydrates/protein‐based food materials were cryo‐powdered to render an amorphous shaped‐ micronized‐ materials with characterization. Subsequently, modification of structure with this micro‐sized food materials has been re‐crystallized by controlling water contents and heat. Then, bonding materials has been formulated and jetted onto the carbohydrates/protein‐based food powders to be polymerized. Construction of cohesive micro‐sized geometry through combining materials with controllable parameters was optimized by the responsive surface methodology. This technology has a potential to design the exterior of foods and internal microstructure to give texture with controlled body‐absorption.Support or Funding InformationThis research was supported in part by the High Value‐added Food Technology Development Program, the Ministry of Agriculture, Food and Rural Affairs (MAFRA), Republic of Korea (316058‐3, 315063‐3), the Functional Districts of the Science Belt support program, Ministry of Science, ICT and Future Planning, Republic of Korea (2017K000017), and the Ewha Womans University Research Grant of 2017.This abstract is from the Experimental Biology 2018 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.