MUTLI-MATERIAL FOOD PRINTING WITH COMPLEX INTERNAL STRUCTURE SUITABLE FOR CONVENTIONAL POST-PROCESSING

摘要

Solid Freeform Fabrication (SFF) of food provides an exciting application for additive manufacturing technologies. A variety of materials has been used to demonstrate food printing. However, these materials were not suited for traditional food processing techniques (Baking, slow cooking, frying, etc) and thus eliminating the majority of today's consumed food. We demonstrated new materials suitable for baking, broiling and frying. Turkey, scallop, celery were processed and modified using transglutaminase to enable them to be slow cooked or deep-fried after printing. Mutli-material constructs of turkey meat and celery were successfully printed. A cookie recipe was modified to be printable while retaining shape during baking. By adding cocoa powder to the modified recipe a second, visually and differently tasting material was created. A complex shape of the cocoa modified material was printed within a block of the modified material. The complex internal geometry printed was fully preserved during baking.