A 3D Printer Design and Fabrication for Chocolate

被引：0
作者：
Hosseini, Sahar [1 ]
Dehghani, Mohammad [1 ]
Zarafshan, Payam [2 ]
Azarikia, Fatemeh [1 ]
机构：
[1] Univ Tehran, Coll Aburaihan, Dept Food Technol, Tehran, Iran
[2] Univ Tehran, Fac New Sci & Technol, Dept Mech Engn, Tehran, Iran
来源：
2022 10TH RSI INTERNATIONAL CONFERENCE ON ROBOTICS AND MECHATRONICS (ICROM) | 2022年
关键词：
3D Printer; chocolate; fabrication; design; TEXTURAL PROPERTIES; OPTIMIZATION; MILK; FAT;
D O I：
10.1109/ICRoM57054.2022.10025079
中图分类号：
TM [电工技术]; TN [电子技术、通信技术];
学科分类号：
0808 ; 0809 ;
摘要：
Recently, 3D printers have been introduced to the food industry and have attracted many attentions. In this paper, the design and fabrication of a 3D printer for chocolate is presented. First, some important properties of chocolate are introduced. Then, the design of the printer and its mechanical components are studied. Likewise, electrical components such as motors and sensors are introduced. After that, the device manufacturing process and troubleshooting steps are discussed. Experimental tests on the device are discussed. According to the results, the rheological properties of chocolate are modified by adding hydrocolloids and the final results are depicted. Finally, the device reaches a suitable performance for the production of 3D parts and is ready for production and research applications.
引用
收藏
页码：453 / 458
页数：6
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