三维（3D）打印已用于制备形状复杂且精美的食品。尺寸稳定性、表面光滑度、形状保真度和分辨率等尺寸品质对于3D打印食品外观的吸引力至关重要。现已经研究并提出了各种控制打印食品尺寸品质的方法，但很少有论文全面且深入地总结在3D打印加工各阶段中（打印前、打印中、打印后）影响打印产品尺寸品质的关键因素。因此，本文总结了预处理、打印参数和流变性、烹饪和储存对打印食品尺寸品质的影响，并为各阶段如何提高打印产品的尺寸品质提供了解决方案。打印前，加入添加剂或采用物理、化学或生物预处理等方法可以提高基于碳水化合物、基于蛋白质或基于脂质的打印食品的尺寸品质。打印过程中，控制打印参数和改变墨水的流变性会影响打印产品的形状。此外，后处理对于一些打印食品至关重要。打印后，改变配方、加入添加剂以及选择后处理的方法和条件都可能有助于在烹饪过程中实现3D打印或4D打印产品所期望的形状；且加入添加剂有助于打印食品的储存稳定性。最后，本文提出了多种方法来调节3D打印结构的尺寸特性。该综述将为研究人员和3D打印机的用户提供详细的指南，以制备具有所期望形状和外观的各种打印食品。

^{Yaxin Wen, Quang Tuan Che, Shaoyun Wang*, Hyun Jin Park*, Hyun Woo Kim}*

Abstract

Three-dimensional (3D) printing has been applied to produce food products with intricate and fancy shapes. Dimensional quality, such as dimensional stability, surface smoothness, shape fidelity, and resolution, are essential for the attractive appearance of 3D-printed food. Various methods have been extensively studied and proposed to control the dimensional quality of printed foods, but few papers focused on comprehensively and deeply summarizing the key factors of the dimensional quality of printed products at each stage—before, during, and after printing—of the 3D printing process. Therefore, the effects of pretreatment, printing parameters and rheological properties, and cooking and storage on the dimensional quality of the printed foods are summarized, and solutions are also provided for improving the dimensional quality of the printed products at each step. Before printing, incorporating additives or applying physical, chemical, or biological pretreatments can improve the dimensional quality of carbohydrate-based, protein-based, or lipid-based printed food. During printing, controlling the printing parameters and modifying the rheological properties of inks can affect the shape of printed products. Furthermore, post-processing is essential for some printed foods. After printing, changing formulations, incorporating additives, and selecting post-processing methods and conditions may help achieve the desired shape of 3D-printed or 4D-printed products during cooking. Additives help in the storage stability of printed food. Finally, various opportunities have been proposed to regulate the dimensional properties of 3D-printed structures. This review provides detailed guidelines for researchers and users of 3D printers to produce various printed foods with the desired shapes and appearances.

Wen, Y., Che, Q. T., Wang, S., Park, H. J., & Kim, H. W. (2024). Elaboration of dimensional quality in 3D-printed food: Key factors in process steps. Comprehensive Reviews in Food Science and Food Safety, 23, 1-26. DOI:10.1111/1541-4337.13267