This document provides an overview of 3D food printing, including its history, techniques, products, benefits and applications. It discusses how 3D food printing works by building up food layer-by-layer under computer control using various techniques like selective laser sintering, fused deposition modeling, binder jetting and inkjet printing. Some benefits mentioned are customized nutrition, novel textures, and longer shelf life. Applications include food for the military, elderly, and confectionery products. The document concludes that more research is needed to better understand recipes, platforms and the effects on food fabrication.

1. Presented By
Nusrat Maqbool
MTFT/17/02
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2. CONTENTS:
 Introduction
 Working principle
 Historical development
 3D food printing
 3D food printing techniques
 3D food printing products
 Benefits
 Applications
 Conclusion
 References
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3. INTRODUCTION
 3D printing is a process used to make a three dimensional
object. In 3D printing additive processes are used, in which
successive layers of material are laid down under computer
control.
 3D printing is used for the production of objects made
from both a single type of material as well as combination
of materials in which each material is deposited, for instant
by a separate print head.
(Wegrzyn et al.2012).
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4.  At the beginning 3D printing was mostly seen as a tool to
shape and bring it to the artistic or different designs, but in
the last few years this technology is developing to a point
where mechanical components and some required parts
can be printed.
 In 1984 Charles Hull designed 3D printer while he was
working for the company .
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5. WORKING PRINCIPLE
 The main principle 0f 3D printing is stereo-litho-graphy,
outlined by Charles Hull in 1984 patent as “a system for
generating three-dimensional objects by making a cross-
sectional pattern of the object to be formed”.
 3D printing is initiated with the generation of a 3D
printable model.
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6. HISTORICAL DEVELOPMENTS:
YEAR DEVELOPMENT
1984 3D systems corporations
1992 SLA (stereolithographic apparatus)
2000 NANOTEK
2006 SLA (selective laser sintering)
2008 First person walks on a 3D printed prosthetic leg
2009 Concept of Electrolux Moleculaire
2011 First 3D printed aircraft
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7. 3D FOOD PRINTING:
 3D food printing is also known as additive manufacturing, rapid
prototyping or food layered manufacturing
(Wegrzyn et al.,2012).
 It is a digitally controlled, robotic construction process which
can build up complex 3D food products layer-by-layer
(Huang et al., 2013).
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8.  With this technology , food can be designed and fabricated
to meet individual needs on health condition and physical
activities through controlling the amount of printing
material and nutrition content.
• The revolutionary food manufacturing technique precisely
mix, deposit, and cook layers of ingredients, so that users can
easily and rapidly experiment with different material
combinations.
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9. 3D FOOD PRINTING TECHNIQUES:
3-D food
printing
Selective laser
sintering
Fused Deposition
modelling
BINDER JETTING INKJET PRINTING
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10. SELECTIVE SINTERING TECHNOLOGY:
 Sugars and sugar-rich powders can be selectively sintered to
form complex shapes.
• Selective sintering offers more freedom to build complex food
items in short time without post-processing. It is suitable for
sugar materials with relatively low melting points.
Deackard et al. 2008
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11. (Sun et al. 2015)
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12.  FUSED DEPOSITION MODELING:
• Fused deposition modeling (FDM) also called hot-melt
extrusion
• In this melted semi-solid thermoplastic material is extruded
from a movable FDM head and then deposited onto a substrate .
• The material is heated slightly above its melting point so that it
solidifies almost immediately after extrusion and welds to the
previous layers.
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13. • The food printer designed based on FDM has a compact size,
low maintenance cost. The disadvantages such as seam line
between layers, and long fabrication time.
• In food printing hot melt extrusion is applied to create 3D
chocolate products
(Yang et al.,2001) (Hao et al.,2010).
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14. Fused Deposition Modeling
(Sun et al. 2018)
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15. 3.BINDER JETTING:
 In standard binder jetting technology, each powder layer is
distributed evenly across the fabrication platform, and liquid
binder sprays to bind two consecutive powder layers
(Sachs et al, 1990).
 The powder material is usually stabilized through water mist
to minimize disturbance caused by binder dispensing.
 Binder jetting offers advantages such as faster fabrication and
low materials cost, and high machine cost.
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16. Binder Jetting
(Zhou et al.2018)
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17. INKJET PRINTING:
 Inkjet food printing dispenses stream or droplet from
syringe-type printhead in a drop-on-demand way.
 3D edible food products such as cookies, cakes, or pastries
are created in a layer structure, which involves pre-
patterning food items at multiple layers of processing.
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18. (Zhue et al.2015)
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19. 3D FOOD PRINTING PRODUCTS:
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20. BENEFITS OF 3D FOOD PRINTING
 The use of new components, which are not used or are
not popular among consumers.
 Ease and simplicity of preparation of meals.
 Both aesthetic and functional customization can be
achieved at the same time.
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21.  Longer shelf life.
 Food personalization.
 Economical and efficient technique of mass
personalization.
 Novel food textures.
(Joanina Izdebska et al.,)
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22. APPLICATIONS:
1. Military and space food.
2. Elderly food.
3. Confectionery market.(like
sweets )
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23. CONCLUSION:
 3D food printing has demonstrated its capability of making
personalized chocolates or producing simple homogenous
snacks.
 It is necessary to develop a systematic way to investigate
recipes, platform design, printing technologies, and their
influences on food fabrication.
 Food printing technologies apply digital technologies to
manipulate food forms and materials.
(Jie Sun et al.,)
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24. REFERENCES:
 Wegrzyn T.F. Golding M. and Archer R. H.(2012), Food layered manufacturing,
a new process for constructing solid foods, Trends in food science and
technology.
 Huang, S. H., Liu, P., and Mokasdar, A.(2013). Additive manufacturing and its
societal impact; a literature review. The International Journal of Advanced
Manufacturing Technology, 67(5-8), 1191-1203.
 Yang J, Wu and Liu J, 2001, Rapid prototyping and fabrication method for 3-D
food objects, US Patent 6280785 B1.
 Deckard C and Beaman J, 1998, Process and control issues in selective laser
sintering, American Society of Mechanical Engineers, Production Engineering
Division (Publication) PED,vol 33: 191-197.
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25. • Hao L, Mellor S, Seaman O, et al. 2010 ,Material characterisation and process
development for chocolate additive layer manufacturing. Virtual and physical
prototyping, vol.5(2):57-64
• Sachs E, Cima M and Cornie J, 1990, 3D printing: rapid tooling and prototypes
directly from a CAD model. CIRP Annals- manufacturing
 Joanina Izdebska, Zuzanna Zolek., Warsaw University of technology, Faculty of
Production Engineering, Institute of Mechanics and Printing.
.
• Yang J, Wu and Liu J, 2001, Rapid prototyping and fabrication method for 3-D
food objects, US Patent 6280785 B1.
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