一种用于实现食品3D打印连续生产的蠕动泵进料装置的设计

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2025-01-30 DOI:10.1016/j.ifset.2025.103941

Lin Lin , Yuhuan Duan , Tariq Aziz , Ashwag Shami , Fahad Al-Asmari , Rania Ali El Hadi Mohamed , Haiying Cui

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引用次数: 0

摘要

本研究创新性地设计了一种基于蠕动泵的进料装置，并成功应用于四轴机械臂3D食品打印机。以火龙果皮粉为原料制备了5种印刷油墨，并验证了进料装置对粘度范围为1657.79 ~ 6543.17 Pa的油墨的适应性。S，剪切速率为0.1 S−1。随后，本文采用送料装置和人工送料方法对印刷品的物理尺寸进行了测量。独立样本t检验结果显示，两组产品的边长无显著差异。通过分析印品总量与总上料时间的关系，得出基于上料装置的上料效率高于手动上料的结论。实验结果表明，该设备支持食品的连续3D打印。我们相信，这一技术突破有望扩大食品3D打印的生产规模，增强其市场竞争力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Design of a peristaltic pump-based feeding device for achieving continuous production in food 3D printing

This study innovatively designs a feeding device based on a peristaltic pump and successfully applied it to a four-axis robotic arm 3D food printer. Five types of printing inks were prepared using dragon fruit peel powder as the raw material, and verified the adaptability of the feeding device to inks with a viscosity range of 1657.79 to 6543.17 Pa.s under a shear rate of 0.1 s⁻¹. Subsequently, this article measured the physical dimensions of the printed products using the feeding device and the manual feeding method. The results of the independent samples t-test showed that there was no significant difference in the side lengths of the two groups of products. By analyzing the relationship between the total volume of printed products and the total feeding time, it was concluded that the feeding efficiency based on the feeding device is higher than that of manual loading. The experimental results show that this device supports continuous 3D food printing. We believe that this technological breakthrough is expected to expand the production scale of food 3D printing and enhance its market competitiveness.

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.