Although people pay much attention to the method of making food through 3D printers, there is little discussion about the complicated design and setting. The author is committed to paying attention to the needs of 3D printers, slice settings, technology and optimization processes.
Over time, the necessary hardware has become available and improved, and it has been proven that it can produce 3D printed food, and can also “trim, cook, or bake as needed.” The author points out that there are still some challenges, such as structural stability, ingredient performance, post-processing methods and the resulting deformation of printed products.
·Nozzle moving speed
The whole process starts with a design. Not only should it be a functional and stable design, it should please consumers and meet their different needs. The author points out that although CAD-based model building is very useful for those with extensive experience, most users and designers will benefit from using templates or scanning objects. The pre-established models are also of great help in previous research, such as the production of lemon juice gel prints.
The military has applied 3D printing to many different uses, and food is one of them, because food can be customized, made in a smaller, lighter form, and easy to store. However, these designs must be well structured and contain a high percentage of filler.
The researchers said: “In addition, combined with ultrasound condensation, particles of 3D printed objects can be fused together by emitting ultrasound.”
NASA also continues to conduct 3D printing experiments in the food field, but the challenge is: the current food system cannot meet the shelf life and nutritional needs of long-term missions. “Print” machines on spacecrafts based on additives can print a variety of food geometries, from astronaut food ingredients to reconstituted food. These reconstituted foods can be made by designing shapes or scanning models of conventional foods, which will help reduce the boredom of long-term space operations.
Ongoing research on better 3D food printing for astronauts’ long-term missions has led to the development of complex structures. However, the purpose of the design is to imitate bones and heart muscle to print with protein-rich ink. 3D printing technology has also proven to be helpful for education because children love to make food while mastering different aspects of STEM learning.
Although many of us have the best intentions when baking cakes or cooking gourmet dishes, we do not always have the ability or ability to make complex efforts with food. Through 3D printing, users (as well as restaurants) can create customized complex shapes, but the accuracy depends on the printer.
Although in theory, 3D food printing technology has been around for a while, it was not until 2016 that the world’s first 3D food printing restaurant was established by a food company in London. In September 2018, ByFlow Chief Chef and Ambassador Jan Smink opened a new restaurant in Walwiga, bringing 3D printed food to our vision. Researchers say that dishes made with 3D printing technology can create a special experience for guests, whose artistic appearance is made of completely designed models.
There are many reasons for the importance of slicing software, but mainly when converting .stl files to g-code. Beginners may be using pre-set slicing software, while more advanced users can set all the parameters and in some cases can even help repair.
In addition to model design, 3D printer and printing material optimization, slicing software is another key factor to achieve optimal printing results. The slicing software is an intermediate driver for route planning and calculating the part between the 3D model and the 3D printer. In other words, slicing software is a tool that can convert digital models into solid models.
Print the sample using a dual nozzle 3D printer. Method A: Create two pre-designed separate 3D standard triangle language (STL) models that share the same coordinates in the rhino program. Then merge the two STL files into a multi-material file, and assign each file to an extruder (one material). Method B: Create a three-dimensional STL model, divide it into “filled part” and “peripheral part”, and then assign each part to an extruder (a material). The photos in Method B were taken from left to right at the beginning, middle, and end of the printing process (Liu et al., 2018c).
In general, although researchers have noted the tremendous innovations and progress made by developers over the years, they suggest paying more attention to the development of 3D printed food models, especially model building and slicing software. This should start with further research on consumers who like the technology, while developing specific slicing techniques for 3D printed foods, and using numerical analysis more widely.
Although 3D printing provides a wide range of industrial uses, it is possible to change the way we manufacture objects, prototypes and parts forever, but this technology also has many interesting aspects, and everyone likes to check what is happening on the food, especially in near meal time! Over the years, engineers and designers have brought us different methods of squeezing food, from 3D printed steaks or chickens to fine pancakes, even the concept of aviation food, or dysphagia (dysphagia) in nursing homes ) A meal made by the patient.