The design of 3D icing sugar printer based on room temperature extrusion

Authors

Wang Qiaolan, Hanyin Electronic Advanced Technology Innovation Laboratory, Xiamen University Tan Kah Kee College, Xiamen, Fujian 363105 , China ；School of Mechanical and Electrical Engineering, Xiamen University Tan Kah Kee College, Xiamen, Fujian 363105 , China
You Xiaoping, Hanyin Electronic Advanced Technology Innovation Laboratory, Xiamen University Tan Kah Kee College, Xiamen, Fujian 363105 , China ；School of Mechanical and Electrical Engineering, Xiamen University Tan Kah Kee College, Xiamen, Fujian 363105 , China

Abstract

Objective:The paper aims to design a 3D icing sugar printer that meets the requirements of safety, hygiene, convenient operation, and stable structural performance. Methods:The 3D icing sugar printer includes the mechanical mechanism and control system. The mechanical structure adopts a gantry structure and reforms the food can. The control system adopts "Industrial PC + Motion control card" mode. Results:Fast food can replacement (＜ 30 s); fast printing speed (≥5 000 mm/min), adjustable speed; printing accuracy (＜1 mm); good strength, expansion rate and surface roughness of the printed objects. The image recognition and processing system with the self-light source can identify the shape, number and integrity of the printing objects. Conclusion:The reformed food can improves the hygiene, production efficiency of semi-fluid food printing and is replaced quickly. The 3D icing sugar printer has stable structural performance and convenient operation, and can print icing sugar products that meet different design requirements.

Publication Date

11-23-2022

First Page

99

Last Page

103

DOI

10.13652/j.spjx.1003.5788.2022.80003

Recommended Citation

Qiaolan, Wang and Xiaoping, You (2022) "The design of 3D icing sugar printer based on room temperature extrusion," Food and Machinery: Vol. 38: Iss. 10, Article 17.
DOI: 10.13652/j.spjx.1003.5788.2022.80003
Available at: https://www.ifoodmm.cn/journal/vol38/iss10/17

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