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INTERNATIONAL JOURNAL OF CREATIVE RESEARCH THOUGHTS - IJCRT (IJCRT.ORG)
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Authors
Ms. Kasturi Ravindra Khule,Mr. Rahul Khaire
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Keywords
Keywords: 3D food printing, personalized nutrition, food texture, edible materials, viscosity control.
Abstract
Abstract
3D food printing has emerged as a transformative technology in the food industry, offering innovative solutions for personalized nutrition, culinary creativity, and improved food textures. By utilizing edible materials as "inks," this technology enables the precise creation of intricate and customized food products with precise control over shape, texture, and flavour. While challenges remain in terms of viscosity control, stability, and taste maintenance, 3D food printing holds immense potential for revolutionizing the way we produce and consume food. This technology can address food scarcity, cater to specific dietary needs, and reduce food waste, making it a valuable tool for promoting healthier and more sustainable food solutions. Through 3D food printing, personalized nutrition becomes a reality. Individuals can enjoy meals tailored to their specific health data, allergies, or fitness goals, ensuring precise control over macronutrients and micronutrients. This is especially beneficial for healthcare patients, athletes, and the elderly, who require specialized dietary needs.
Sustainability is another key advantage of 3D food printing. By minimizing food waste through precise portioning and utilizing alternative protein sources like edible insects and plant-based ingredients, this technology contributes to a more environmentally friendly approach to food production. Additionally, 3D food printing can repurpose food by-products, reducing the overall ecological footprint. Beyond personalized nutrition and sustainability, 3D food printing offers exciting possibilities for culinary creativity. Chefs can experiment with unique textures, flavours, and designs, elevating the dining experience to new heights. From intricate chocolate sculptures to precisely layered pastries, 3D food printing opens up a world of artistic expression. While challenges such as material limitations and consumer perception persist, the potential benefits of 3D food printing are significant. As the technology continues to evolve, it has the power to revolutionize the food industry, promoting healthier, more sustainable, and personalized food solutions for consumers worldwide.
IJCRT's Publication Details
Unique Identification Number - IJCRT2410254
Paper ID - 270502
Author type - Indian Author
Page Number(s) - c165-c181
Pubished in - Volume 12 | Issue 10 | October 2024
DOI (Digital Object Identifier) -
No Of Downloads - 127
Author Country - India, 413736, Loni, Loni, 413736, Pharmacy All
Publisher Name - IJPUBLICATION | www.ijcrt.org | ISSN : 2320-2882
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Ms. Kasturi Ravindra Khule,Mr. Rahul Khaire, "3D FOOD PRINTING TECHNOLOGY: AN OVERVIEW", International Journal of Creative Research Thoughts (IJCRT), ISSN:2320-2882, Volume.12, Issue 10, pp.c165-c181, October 2024, Available at :http://www.ijcrt.org/papers/IJCRT2410254.pdf
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The International Journal of Creative Research Thoughts (IJCRT) aims to explore advances in research pertaining to applied, theoretical and experimental Technological studies.
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ISSN: 2320-2882 Impact Factor: 7.97 and ISSN APPROVED Journal Starting Year (ESTD) : 2013
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ISSN: 2320-2882 Impact Factor: 7.97 and ISSN APPROVED Journal Starting Year (ESTD) : 2013
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