Abstract
Three-dimensional (3D) printing of food is an emerging industry, where continuous rigorous research is in progress for printing the new textured food through various food inks developed. However, food printing is a part of the 3D printing industry, but making a successful 3D printed food product is still a wide dimensional challenge. The food products which are made have a particular shelf life, to which its quality is best suited for consuming them. After this shelf life, the quality starts deteriorating, to prevent certain kinds of practical steps are necessary.
The chapter contains brief details about the spoilage of 3D printed food and their prevention from their printing to their shelf life. The prevention is in terms of printing, storing, packaging, and dispensing. A variety of techniques are already developed and used for conventionally made food items.
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Abbreviations
- 3D:
-
3-Dimensional
- C6H5COOH:
-
Benzoic acid
- C6H8O2:
-
Sorbic acid
- CO:
-
Carbon monoxide
- CO2:
-
Carbon dioxide
- HDPE:
-
High-density polyethylene
- LDPE:
-
Low-density polyethylene
- LLDPE:
-
Linear low-density polyethylene
- MDPE:
-
Medium density polyethylene
- N2:
-
Nitrogen
- SO2:
-
Sulphur dioxide
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Singh, H. (2022). Prevention of Three-Dimensional (3D) Printed Food from Spoilage. In: Sandhu, K., Singh, S. (eds) Food Printing: 3D Printing in Food Industry. Springer, Singapore. https://doi.org/10.1007/978-981-16-8121-9_10
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DOI: https://doi.org/10.1007/978-981-16-8121-9_10
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