In our 3D food printer, gel food such as gelatin is extruded from syringe and deposited to make a shape. Low viscosity is reasonable when the food is injected. On the other hand, high viscosity or solid state is desirable to keep the food shape after the food is deposited. The selection of the food viscoelastic property is difficult to succeed in the food printing. In general, we need trial and error to appropriate food viscosity. To avoid the trial and error, we are developing a simulation system of 3D food printing using Smoothed Particle Hydrodynamics (SPH) which is a kind of particle based simulation method.

Date Published: 17 April 2017
PDF: 6 pages
Proc. SPIE 10167, Nanosensors, Biosensors, Info-Tech Sensors and 3D Systems 2017, 1016717 (17 April 2017); doi: 10.1117/12.2261409

Published in SPIE Proceedings Vol. 10167:
Nanosensors, Biosensors, Info-Tech Sensors and 3D Systems 2017
Vijay K. Varadan, Editor(s)