this is an introduction to 3d food printing as it will soon become the game changer in food industry...

1. Rohan Deshpande
12T13B
College Of Food Technology,VNMKV,PBN

2. A novel way of food customisation

3. CONTENTS
• What is 3D printing?
• Types of manufacturing
• Role of 3D printers in manufacturing industry
• Working of 3D printers
• Present status of 3D food printers
• Advantages & disadvantages
• How 3D food printing will help in customisation of foods?
• Role of food technologist in this endeavour.

4. What are recent trends in food processing?
Aseptic
processing
Ohmic
heating
Pulse
electric
processing
Ultrasound
technology
Dielectric
heatning

5. Technologies that changed the consumption of
food
Microwave
Tetra pack
juices.
Instant
mixes
Ready
made
breakfasts
Food
powders

6. Types of manufacturing
Additive
Subtractive

7. SUBTRACTIVE MANUFACTURING
• is any of various processes in which a piece of raw material is
cut into a desired final shape and size by a controlled material-
removal process

8. WHAT IS 3D PRINTING(ADDITIVE
MANUFACTURING)?
• It is a type of manufacturing process in which the product is produced
by layer by layer in 3rd dimension.

9. DIFFERENCE BETWEEN SUBTRACTIVE
& ADDITIVE MANUFACTURING

10. How does 3D food printer look like?

11. 3D printed products

12. Principle
The basic principle for 3d printed food is solid freeform fabrication i.e
the ability of food material to hold and produce an solid structure
without getting deformed .

13. WORKING OF 3D FOOD PRINTING
• Working principle of 3D food printing is completely based upon same
as that of inkjet printers & laser printers.
• The extruder pen or the injecter places the layer as per the design
send from computer.
• The bottom layer is quickly solidify to build more layer on it.
• To complete this a laser guided system is widely used.

14. PARTS OF 3D FOOD PRINTERS:
• COMPUTER OR TABLET
• Nozzel

15. • Ink or food powder or food slurry
• Platform on which food is printed
• Laser guided mechanism

16. Ink for food printer
• For formulation of food ink food hydrocolloids plays vital role.
• A hydrocolloid is defined as a colloid system wherein the colloid
particles are dispersed in water. A hydrocolloid has colloid particles
spread throughout water and depending on the quantity of water
available that can take place in different states, e.g., gel or sol (liquid)
• Food hydrocolloid can form solid freeform fabrication easily hence it
can form & hold 3 dimensional structure easily.

17. TYPES OF 3D
PRINTING

18. Stereolithography

19. Laser Sintering / Laser Melting

20. Extrusion Type

23. SUGAR BASED PRODUCTS:
The sugar & water whipped , mixed together it will form the light mixture called
‘frostings’
if the mixture is kept for longer period it will form very hard texture which can be
used as the ink or base for the 3D food printer.
In the working of the sugar based 3d food printers
• First the fine layer of sugar is spread over the surface then immediately water is
sprinkled on it within the fraction of second
• This will help to build up structure as the sugar starts to hard its structure.
• Along with biocolors & synthetic colours it is decorated
• With some flavours like mint , strawberries, vanila , lemon taste of sugar candy
can be improved.

24. 3D Printed Chocolates
Firstly the chocolate is separated in
to it’s basic ingredients that is
cocoa
powder
milk
powder
sugar
cocoa
butter

25. • Then by layer by layer these material is printed on platform, the cocoa
butter plays vital role in these products as it gives smoothness to
product.

26. PRESENT STATUS OF 3D FOOD PRINTERS
• Currently there are two printers available in market which are
consumer ready & which satisfy all specification given by
govt. fedral agencies.
• The NASA (National Aeronautics and Space Administration)
has invested dollars for developing 3D printers so that to
develop food product in space by partnership with system
and material research corporation.
• The printers available in market are FOODINI & CHEFJET PRO
• Considering its future avenue many international company
has stated investing in these sysytems
In 2013 hersheys chocolate company has invested in 3d
chocolate manufacture.

27. 3d food printer developed by NASA

28. 3D food printing

29. Customisation
3D printing processes allow for mass customization — the ability to personalize
products according to individual needs and requirements. Even within the same
build chamber, the nature of 3D printing means that numerous products can be
manufactured at the same time according to the end-users requirements at no
additional process cost
Complexity
The advent of 3D printing has seen a proliferation of products(designed in digital
environments), which involve levels of complexity that simply could not be
produced physically in any other way. While this advantage has been taken up by
designers and artists to impressive visual effect, it has also made a significant
impact on market share for the companies.

31. • Efficient manufacturing
The food manufacturing process will become less complex or can become only one
stage manufacturing process.
• Sustainable / Environmentally Friendly3D printing is also emerging as an energy-
efficient technologythat can provide environmental efficiencies in terms of both
the manufacturing process itself, utilising up to 90% of standard materials, and,
therefore, creating less waste, but also throughout an additively manufactured
product’s operating life, by way of lighter and stronger design that imposes a
reduced carbon footprint compared with traditionally manufactured products.

32. Role of food technologist in 3D food printing industry
• Formulation of food slurry or food ink for the printers
• Customisation of food products
• Development of neutraceutical rich food
• Extraction & purification of bioactive components from food
• Designing of food printers
• Stability of food powders

33. Application of 3D food printers
• Chocolate industry
• Sugar based products.
• Food supplements
• Space food
• Ready to make foods.
• Convenience food

34. 3D food printing in space
• Refrigaration & freezing requies lot of energy in space station hence it
is usually absent on space flights.
• For this reason food get easily spoiled & astronauts have to consume
food within 10 days of flight.
• But 3D food printing can change this scenario by printing food in
space station at normal gravity with improved shelf life.
• For deep mars mission this 3D food printing will play important role
as it will give proper nutritionally balanced food.

35. How 3D food printing will help in customisation of food?
• The upcoming food printers have ability to print the molecules of
bioactive components or simply they can print the pharmaceutical
drugs.
• The targeted delivery was main challenge for neutraceuticals which
can be eliminated with 3D food printers.
• The food with balanced nutrients would be possible with this new
technology.
• So in short we can customised food at molecular level.

36. CURRENT DEVELOPMENTS IN 3D FOOD

37. DISADVANTAGES
COST
LIMITED RESOURCES
COMPATIBILITY OF
MATERIALS
ACCEPTABILITY OF
CONSUMERS
CAPACITY OF PRINTERS

38. Conclusion
• In conclusion we can say that the 3D food printing will change the
way in which we consume our food.
• New avenue would be created for use of computer application in food
technology.
• Safe food can be prepared by eliminating all error during
manufacturing of food.

39. References
• Sterling, Bruce. „Cornucopia,‟ the MIT food fab. WIRED. [Online] Wired, January 25, 2010. [Cited: June 15, 2010.]
http://www.wired.com/beyond_the_beyond/2010/01/cornucopia-the-mit-food-
fab/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+wiredbeyond+(Blog+-+Beyond+the+Beyond/Sterling).
• .Hydrocolloid Printing: A Novel Platform for Customized Food Production. Cohen, Daniel L, et al. Austin TX : 20th Solid Freeform
Fabrication Symposium, 2009.
• Printing Food. Periard, Dan, et al. Austin Tx : Proceedings of the 18th Solid Freeform Fabrication Symposium, 2007.
• Material characterisation and process development for chocolate. Hao, L, et al. 2, s.l. : Virtual and Physical Prototyping, 2010, Vol.
5.
• Bonne, Jone. Noodles, reinvented. Science on msnbc. [Online] MSNBC, 2 11, 2005. [Cited: July 2, 2010.]
http://www.msnbc.msn.com/id/6915287/.
• Arnold, David. Low-Temperature Cooking Without a Vacuum. cooking Isues. [Online] French Culinary Institue, April 13, 2010.
[Cited: June 1, 2010.] http://www.cookingissues.com/primers/sous-vide/part-ii-low-temperature-cooking-without-a-vacuum/.
• Loeb, Leo. Vapor Processing of Foods: A Foundation Science. Louisville KY : Winston Industries, 2005. DOC051230B Rev 0.
• Hydrocolloids Primer. Cooking Issues. [Online] French Culinary Institue, July 6, 2009. [Cited: June 1, 2010.]
http://www.cookingissues.com/primers/hydrocolloids-primer
• http://www.nasa.gov/directorates/spacetech/home/feature_3d_food_prt.htm
• http://www.naturalmachines.com/
• http://www.3dsystems.com/es/chefjet