Εφαρμογές της 3D εκτύπωσης στον κλάδο των τροφίμων
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Abstract
This master’s thesis examines the technology of Additive Manufacturing (AM), commonly known as three-dimensional (3D) printing, with a particular focus on its applications in the food industry. 3D printing is one of the most innovative technologies in modern manufacturing and has evolved from a rapid prototyping tool into a method for producing final products with significant potential across various industrial sectors. The aim of this thesis is to present the fundamental principles, development, and capabilities of the technology, as well as to analyze the benefits and challenges associated with its application in food production.
First, the historical development of additive manufacturing is briefly presented, along with its integration into the framework of Industry 4.0, emphasizing its contribution to sustainable development through reduced material waste, energy efficiency, and increased production flexibility. Subsequently, the main stages of the 3D printing process are described, from digital design to post-processing, as well as the principal technological categories according to the ISO/ASTM standard. A concise overview of applications in various sectors is also provided, highlighting the multidisciplinary nature of the specific technology. The core part of the thesis focuses on 3D food printing. Technology features are analyzed, along with the types of edible materials that can be used, such as chocolate, doughs, purees, and protein-based mixtures, as well as commercially available food printers and research prototypes. Emphasis is placed on the corresponding potential to enable personalized food production and innovative gastronomic applications.
Special attention is given to the environmental and social benefits of 3D food printing, including the reduction of the environmental footprint, the efficient use of resources, the utilization of alternative protein sources, and the customization of nutrition to meet specific dietary needs. Finally, the thesis examines the main challenges related to food safety, regulatory frameworks, consumer acceptance, and potential socio-economic impacts. Overall, 3D food printing emerges as a promising and rapidly evolving technology with the potential to transform the production, distribution, and consumption of food in the future.
Postgraduate Studies Programme
Βιομηχανική Διοίκηση και ΤεχνολογίαDepartment
Σχολή Ναυτιλίας και Βιομηχανίας. Tμήμα Βιομηχανικής Διοίκησης και TεχνολογίαςNumber of pages
68Language
GreekCollections
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Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ελλάδα
Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ελλάδα