Subrota Hati
Assistant Professor, Dairy Microbiology Department, SMC College of Dairy Science, AAU, Anand (Gujarat)
Kaushik Khamrui
Principal Scientist, Dairy Technology Division,ICAR-NDRI, Karnal (Haryana)


3D printing depends on rheological properties, binding mechanisms, thermodynamic properties, pre-treatment and post-processing methods for improving the textural and pseudo plastic properties of the customized food products. The quality of 3D printing depends on certain rheologically suitable food ingredients and their flow ability, colour, flavour and taste to produce designed foods and also to satisfy the requirement of nutrition. Various softwares like CAD, Additive manufacturing softwares, Fused Deposition mechanisms (FDM) are available to design the 3D printing model and different slicer softwares are also available to build in layers. 3D printing provides the technology for manufacturing of designed cheese, yoghurt, chocolates, ice cream using a layer-by-layer deposition system and also attracts the consumer and enhance the business value of these customized food products.

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