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Extrusion-based 3D food printing – Materials and machines

28 33

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31 32 21
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Figure 13. (Left) Punch-fill cartridge for use with plastic materials like dough. (Right) Fitting the cartridge onto the 3D-printer. Patent
drawing by Rijfers et al. [42]

not only detects but also corrects any offsetting defects
in each layer during the print. This is a useful feature
that can improve overall print quality.
3.2 Advantages and limitations of food printers

Based on the discussion above, a summary for key
advantages and limitations of food printers reviewed is
given in Table 1.
Thus, we consider that the ideal food printer in future
should include the following features or functions: In
terms of operational efficiency, the printer should be
easy to refill, have high storage capacity, enable in-
line cooking, allow for continuous printing and also
incorporate simultaneous cooking and printing. In
Figure 14. Example structures of Barilla’s 3D-printed pasta. terms of operational speed, the printer should be quick
Picture from article by Spadellatissima [44] to refill, quick to clean, use robot arms with at least 2
degrees of freedom (X and Y). In terms of food safety,
the printer should be capable of self-cleaning and also
cleaning in place (CIP) in an enclosed chassis. The
extruder should also have non-drip technology. In terms
of functionality, the printer should have automated
layer defect correction, modular parts, independant
temperature controls in storage unit and at extrusion
nozzle, mixing systems prior to extrusion, multiple offset
nozzles and also wireless control. Last but not least, the
printer's intellectual property rights should be protected
Figure 15. Thick paste extruder attachment for use with the by patents.
ZMorph 2.0 VX. Picture taken from Zmorph official website [45]

10 International Journal of Bioprinting (2018)–Volume 4, Issue 2