Multifunctional 3D food printer with quad-screw nozzle for four-color printing and dual ink mixing

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-10-30 DOI:10.1016/j.jfoodeng.2024.112384

{"title":"Multifunctional 3D food printer with quad-screw nozzle for four-color printing and dual ink mixing","authors":"","doi":"10.1016/j.jfoodeng.2024.112384","DOIUrl":null,"url":null,"abstract":"<div><div>This paper presents a novel multifunctional 3D food printer that significantly enhances conventional food manufacturing techniques. The printer features a quad-screw nozzle system capable of precisely mixing up to four different bioinks simultaneously, enabling the creation of complex multicolor food structures. Utilizing its four distinct functions—quad, replicator, multicolor, and mixing print—the printer facilitates a flexible design tailored for various culinary applications. Various bioinks, including polysaccharide curdlan, vegetable, and dairy powders, were tested to evaluate their mechanical properties and printability. Quantitative analyses were conducted using rheological measurements to assess apparent viscosity, while texture profile analysis (TPA) was employed to measure ink hardness, cohesiveness, and adhesiveness. The results indicated that the composition of the inks critically influenced the structural integrity and aesthetic quality of the printed food items. Computed tomography (CT) was used to investigate the accuracy of the printed structures. This technique allows a detailed evaluation of the shape and structure of printed foods, contributing to the improvement of product quality. This innovative approach expands the possibilities of food design and production and paves the way for diverse and creative culinary applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Engineering","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0260877424004503","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}

引用次数: 0

Abstract

This paper presents a novel multifunctional 3D food printer that significantly enhances conventional food manufacturing techniques. The printer features a quad-screw nozzle system capable of precisely mixing up to four different bioinks simultaneously, enabling the creation of complex multicolor food structures. Utilizing its four distinct functions—quad, replicator, multicolor, and mixing print—the printer facilitates a flexible design tailored for various culinary applications. Various bioinks, including polysaccharide curdlan, vegetable, and dairy powders, were tested to evaluate their mechanical properties and printability. Quantitative analyses were conducted using rheological measurements to assess apparent viscosity, while texture profile analysis (TPA) was employed to measure ink hardness, cohesiveness, and adhesiveness. The results indicated that the composition of the inks critically influenced the structural integrity and aesthetic quality of the printed food items. Computed tomography (CT) was used to investigate the accuracy of the printed structures. This technique allows a detailed evaluation of the shape and structure of printed foods, contributing to the improvement of product quality. This innovative approach expands the possibilities of food design and production and paves the way for diverse and creative culinary applications.

查看原文本刊更多论文

多功能 3D 食品打印机，配备可进行四色打印和双墨混合的四螺杆喷嘴

本文介绍了一种新型多功能三维食品打印机，它大大提高了传统的食品制造技术。该打印机采用四螺杆喷嘴系统，能够同时精确混合多达四种不同的生物墨水，从而制造出复杂的多色食品结构。利用其四种不同的功能--四方、复制、多色和混合打印--打印机可以为各种烹饪应用量身定制灵活的设计。对包括多糖凝胶、蔬菜粉和乳制品粉在内的各种生物墨水进行了测试，以评估它们的机械性能和打印性能。定量分析采用流变测量法来评估表观粘度，而纹理轮廓分析法（TPA）则用于测量油墨硬度、内聚性和粘合性。结果表明，油墨的成分对印刷食品的结构完整性和美学质量有重要影响。计算机断层扫描（CT）用于研究印刷结构的准确性。这项技术可以详细评估印刷食品的形状和结构，有助于提高产品质量。这种创新方法拓展了食品设计和生产的可能性，为多样化和创造性的烹饪应用铺平了道路。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.