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3D printing in food manufacture
Author(s) -
Hammond Simon
Publication year - 2016
Publication title -
food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.108
H-Index - 8
eISSN - 2689-1816
pISSN - 1475-3324
DOI - 10.1002/fsat.3004_11.x
Subject(s) - citation , computer science , world wide web , library science
A lthough 3D printing is perceived as a brand new technology, it has in fact been around for over 30 years. There are more than 100 commercial materials available on seven print platforms including plastics and metals. The technology is being adopted by a number of sectors, including automotive, medical, aerospace and design. It is predominately being used for prototyping but we are now entering the next big step change: machines and platforms for production. The food industry is exploring the potential for 3D printing. The headlines are being grabbed by food that is sculpted into interesting shapes, but a more scientific approach to the development of the technology and establishing appropriate applications is required. This article focuses on the value that Additive Manufacturing (AM), the term that industry prefers to 3D printing, is currently adding to the production of food and drink. Two technologies are important here: Selective Laser Sintering (SLS), which makes parts in a PA12 Nylon, and Direct Metal Printing (DMP), which makes real metal parts in several different materials, including Stainless Steel 316L – a food grade material. In SLS, AM has helped to reduce costs and in DMP it can help to speed up a production line.