Background

The shape of the food is a crucial factor in its acceptability to consumers, as it encompasses visual appearance, texture, bulk properties, and packaging requirements. Leveraging the significance of shape of the food, shape morphing is introduced, a novel technique that can potentially increase the consumer acceptability of custom-designed 4D foods, reduce food packaging waste, and increase food sustainability. However, the current methods for controlling shape morphing in foods are limited, and the information is fragmented.

Scope and approach

This review aims to provide a detailed shape morphing mechanism in food during food processing. Using this knowledge, innovative strategies are reviewed to achieve this phenomenon with a wide range of potential applications in the food industry.

Key findings and conclusions

Shape morphing in food occurs naturally and uncontrollably due to the stresses introduced by structural anisotropy or compositional heterogeneity during various food processing conditions such as drying, boiling or frying. Innovative strategies are critically reviewed to achieve the desired shape morphing in food, including stamping, shape constraint materials, and three-dimensional food printing. Grooving is highlighted as a novel morphing strategy to control directional deformation by tuning the grooving features such as depth, orientation, number, gap, and width of the groove. The mechanism highlighted in this review, along with the proposed strategies, has the potential to drive innovation and foster future development in the shape morphing of food.

中文翻译：

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食物的形状变形：机制、策略和应用

背景

食品的形状是消费者可接受性的关键因素，因为它涵盖视觉外观、质地、散装特性和包装要求。利用食物形状的重要性，引入了形状变形，这是一种新技术，可以提高消费者对定制 4D 食品的接受度，减少食品包装浪费，并提高食品的可持续性。然而，目前控制食品形状变形的方法有限，而且信息碎片化。

范围和方法

本综述旨在提供食品加工过程中食品形状变形的详细机制。利用这些知识，我们对创新策略进行了审查，以实现这一现象，并在食品行业中具有广泛的潜在应用。

主要发现和结论

由于在干燥、煮沸或油炸等各种食品加工条件下结构各向异性或成分异质性产生的应力，食品中的形状变形自然且无法控制地发生。对创新策略进行严格审查，以实现食品所需的形状变形，包括冲压、形状约束材料和三维食品打印。开槽被强调为一种新颖的变形策略，通过调整开槽特征（例如凹槽的深度、方向、数量、间隙和宽度）来控制方向变形。本次审查中强调的机制以及拟议的策略有潜力推动创新并促进食品形状变形的未来发展。