Improving 3D food printing performance using computer vision and feedforward nozzle motion control
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TL;DR: In this paper , a computer vision-based method is developed to measure the instant extrusion rate and width under constant extrusion pressure/force for a pneumatic 3D food printer.
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About: This article is published in Journal of Food Engineering. The article was published on 01 Feb 2023. and is currently open access. The article focuses on the topics: Feed forward & Nozzle.
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Citations
Quantitative analysis of 3D food printing layer extrusion accuracy: Contextualizing automated image analysis with human evaluations
TL;DR: In this paper , the authors proposed an automated printing accuracy assessment tool based on layer-wise image analysis, which can be applied to monitor the 3D printing process, quantify printing errors, and guide optimization of the printing process.
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Effects of polyphenol-rich grape seed and green tea extracts on the physicochemical properties of 3D-printed edible soy protein films
Safoura Ahmadzadeh,Navam Hettiarachchy,Kaushik Luthra,Jingyi Chen,Han-Seok Seo,Griffiths G. Atungulu,Ali Ubeyitogullari +6 more
TL;DR: This study investigates the effects of grape seed and green tea extracts on the physicochemical properties of 3D-printed edible soy protein films, demonstrating improved tensile strength, reduced water vapor permeability, and optimal printing conditions for various extract concentrations and nozzle sizes.
10
Design and development of dual-extruder food 3D printer based on selective compliance assembly robot arm and printing of various inks
Jing-Hui Pan,Xiaochen Chen,Yuliang Zhu,Baoguo Xu,Changzhu Li,Myat Noe Khin,Haiying Cui,Lin Lin +7 more
TL;DR: A dual-extruder food 3D printer based on SCARA equipment was developed, improving productivity and broadening ink adaptability through air pressure extrusion, offering a new research direction for food product 3D printing.
10
Development of affordable 3D food printer with an exchangeable syringe-pump mechanism
Evren Demircan,Beraat Özçelik +1 more
TL;DR: Wang et al. as mentioned in this paper developed an exchangeable syringe-pump mechanism (SPM) to demonstrate transformation of conventional 3D printer from polymer to food extrusion, which can print a variety of materials, including miscellaneous foods, pastes, hydrogels and even biopolymers.
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Three-dimensional food printing: its readiness for a food and nutrition insecure world.
L. Zhong,Joshua R. Lewis,Marc Sim,Catherine P. Bondonno,Mark L Wahlqvist,Amin W. Mugera,Sharon Purchase,Kadambot H. M. Siddique,Michael J. Considine,Stuart K. Johnson,Amanda Devine,Jonathan M. Hodgson +11 more
TL;DR: In this article , the authors evaluate the technological advances in extrusion-based 3D food printing and its possibilities to promote healthy and sustainable eating, and consider the challenges in implementing the technology in real-world applications.
References
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TL;DR: This paper systemically investigated the printability of hydrogels from printing lines to printing lattices/films and printing 3D structures with a special attention to the accurate printing and demonstrated a 3D printing hydrogel scaffold through harmonize with all the parameters.
Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing
TL;DR: In this article, a gel model system composed of carrageenan-xanthan-starch was prepared for an extrusion-based 3D food printer, and the 3D printing process was divided into three stages and the corresponding rheological properties of inks for each stage were determined, namely extrusion stage (yield stress, viscosity and shear-thinning behaviour), recovery stage (shear recovery and temperature recovery properties) and self-supporting stage (complex modulus G* and yield stress at room temperature).
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Material characterisation and process development for chocolate additive layer manufacturing
TL;DR: In this paper, a novel fabrication method known as chocolate additive layer manufacture (ChocALM) is described for the layer-by-layer manufacture of creative and personalised three dimensional (3D) chocolate products.
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Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour
TL;DR: In this paper, the authors used tomato paste as a model system to investigate the correlation between printing stability, dispensability, and rheological properties of a recipe for 3D food printing.
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Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing
TL;DR: In this paper, a milk protein composite gel was prepared by dispersing milk protein concentrate (MPC) into sodium caseinate solution and then its rheological and textural properties were analyzed.
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