Aplikacija 3D tiskanja v živilski industriji

Menard, Urša (author), Poklar Ulrih, Nataša (mentor)

Tehnologija 3D tiskanja je v zadnjih letih doživela velik razvoj tudi na področju živilske industrije. V diplomskem delu smo najprej predstavili osnovno delovanje, konfiguracije in metode tiskanja 3D tiskalnikov, ki se najpogosteje uporabljajo pri tehnologiji aditivne proizvodnje. V nadaljevanju smo preučili primerne materiale, njihove lastnosti in primere uporabe. Pri posameznih materialih smo se osredotočili na pomen predobdelave in njen vpliv na proces 3D tiskanja. Ugotovili smo, da so za izboljšanje reoloških, strukturnih in senzoričnih lastnosti zelo pomembni aditivi, saj osnovni materiali v veliki večini niso primerni za uporabo. Tehnologija 3D tiskanja živil ima velik potencial pri izdelovanju prilagojenih izdelkov, namenjenih predvsem ljudem, ki so zaradi različnih razlogov nagnjeni k podhranjenosti. Komercializacija 3D tiskalnikov bi pomenila ogromno spremembo proizvodnje in načina uživanja hrane kot je poznamo. Tehnologija 3D tiskanja bi imela tudi pozitiven ekološki vpliv, saj poveča izkoristek surovin, zaradi česar nastaja manj odpadkov. Tehnologija trenutno ni konkurenčna ustaljenim proizvodnim procesom, saj je razmeroma nova in potrebuje še veliko raziskav, testiranj in izboljšav.

• Language: Slovenian
• Keywords: živila, živilska industrija, tiskanje hrane, 3D tiskanje, 3D tiskalniki, konfiguracija 3D tiskalnikov, ekstruzija, aditivi, hitra izdelava prototipov, personalizacija hrane
• Work type: Bachelor thesis/paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [U. Menard]
• Year: 2020
• PID: 20.500.12556/RUL-119424
• UDC: 664:004.356.2
• COBISS.SI-ID: 32099587
• Publication date in RUL: 09.09.2020

Secondary language

• Language: English
• Title: Application of 3D printing in food industry

Abstract

3D food printing technology has immensely developed in the last few years. The aim of this work is to present the working principle of 3D printers, possible combinations of configurations and printing methods of 3D printers. We also examined materials suitable for usage, their characteristics and their possible applications. We emphasized the meaning of pre-processing of the materials to improve the process of 3D printing. We discussed the importance of additives and how they affect rheological, structural and sensory properties of the used materials. 3D printing technology has a lot of potential for creating personalized food, intended for people prone to malnutrition. Commercialization of 3D food printers would completely change traditional food production. It would also have a positive impact on the environment, because the technology is more efficient, therefore it does not produce much waste. Currently 3D printing technology is not competitive with traditional food manufacturing and is in need of more research and improvements.

• Keywords: foods, food industry, printing of food, 3D printing, 3D printers, food printer configurations, extrusion, additives, rapid prototyping, food personalization