3- D FOOD PRINTING TEHNIQUES

1. “3- D FOOD PRINTING”
SUBMITTED BY:
KRATIKA SINGHAM
INT. FOOD TECHNOLOGY
GAUTAM BUDDHA UNIVERSITY
SEMINAR-1
FT-554

2. HISTORY
• First tested at Cornell University and Massachusetts Institute of Technology (MIT)
• In 2007, Cornell University introduced the Fab@Home , to print cake
frosting, Nutella, chocolate, and processed cheese.
• In 2010, MIT presented three conceptual designs- a virtuoso mixer, digital fabricator,
and robotic chef.
• In 2013, NASA - handling food for long-term space missions
• Foodini in 2014 -3D domestic food printer that can be used with both sweet and
savory.
• BeeHex - 3D printer for pizzas.
• TNO and Biozoon food innovations in Netherlands -personalized food for nutrition
of elderly”

3. INTRODUCTION- “PIXEL TO PRINTER TO PLATE”
NEED
To design and fabricate food to meet individual needs on health conditions and physical
activities through controlling the amount of printing material and nutrition content.
3D food printing is also known as additive manufacturing, rapid prototyping
or food layered manufacturing
It is a digitally controlled, robotic construction process which can build up
complex 3D food products layer-by-layer under computer control
production of objects made from both a single type of material as well as
combination of materials in which each material is deposited

4. 3- D FOOD PRINTING METHODS
.
FOOD-GRADE SYRINGE
OR CARTRIDGE
MOLD-BASED METHOD ADVANCED 3D FOOD
PRINTERS
CURRENTLY-NOZZLES,
LASERS, ROBOTIC ARMS

6. FACTORS AFFECTING 3- D PRINTING TECHNOLOGY OF FOOD
MATERIALS
1
• MATERIAL
2
• 3-DP TECHNIQUE
3
• 3D DESIGN AND PATH PLANNING
 ASSESSMENT OF PRINTING PARAMETERS AND
PRINTED OBJECT QUALITY
4

7. EFFECT OF CONCENTRATION ON PRINTING
QUALITY

8. TYPES OF MANUFACTURING
SUBTRACTIVE MANUFACTURING
 A piece of raw material is cut into a desired final shape
and size by a controlled material removal process
ADDITIVE MANUFACTURING
 Product is produced by layer by layer in 3 -dimension.
 Material is selectively deposited to construct the product.

10. METHODS TO PERFORM ADDITIVE MANUFACTURING

11. PRINCIPLE & WORKING
“Stereolithography” outlined by Charles Hull in 1984
PRINCIPLE
3-D printed food is solid free from fabrication i.e, the ability of food material to hold and
produce an solid structure without getting deformed
WORKING OF 3- D FOOD PRINTER
Based upon same as inkjet or laser printers
The extruder pen or the injector places the layer as per the design
send from computer
The bottom layer is quickly solidify to build more layers on it
To complete this , a laser guided system is used.

12.  PRINTING THE MODEL
Depending on the design data, Printer resolution describes layer thickness and X-Y resolution in
micrometers.
 FINISHING
To support overhanging features in the model to be printed.

13. PROCESS OF FOOD PRINTING

14. 3-D PRINTING TECHNIQUES

15. FOOD TYPE & RAW MATERIALS USED IN DIFFERENT PRINTERS

16. (A) EXTRUSION BASED PRINTING
1. HOT MELT EXTRUSION / FUSED DEPOSITION MODELLING
• Melted material( paste/slurry) is extruded from a movable FDM head and then
deposited onto a substrate.
• The material is heated slightly above its melting point - solidifies almost
immediately after extrusion and welds to the previous layers
APPLICATIONS: - 3D chocolate products, soft dough materials , mashed potato
cheese and meat paste
DEMERIT :
 Additional structural objects used for
supporting the product geometry
 Seam lines between layer
 Long fabrication time & delamination
MERITS
 Compact size
 Low maintainance cost

17. WORKING
 The material is heated slightly above its melting point so that it solidifies almost
immediately after extrusion and welds to the previous layers.
 melted material or paste like slurry is extruded out continuously from a moving nozzle
 welds to the preceding layers on cooling.

18. 2. PASTE EXTRUSION
Solidification upon cooling or gel formation during or after printing
MATERIAL
 Medium to high viscosity materials
MERIT:
 No support is needed

19. (B) HEAT FUSED OR SELECTIVE SINTERING
HEATING SOURCE: hot air or laser
PRINCIPLE:
 Hot air Move along X and Y axes to fuse powder particles so they bind together and form a solid layer
 Process is repeated by continuously covering the fused surface with a new layer of material particles until
completing a 3D object
PRECISION PARAMETERS:
 Particle size
 Flowability
 Bulk density
 Laser type
 Laser spot diameter
DEMERITS
 Limited to low melting point products
MERITS:
 produce free-standing complex 3 D structures
 Higher resolution
APPLICATION:
 Mostly in powdered material-sugar, fat or starch granules

20. WORKING
 This method applies a power laser to selectively fuse powder particles together layer by layer
finally into 3 D structure.
 Each cross section is scanned individually for fusion of all powder ingredients present in that cross
section.
 After scanning each cross section, the powder bed is dropped, and a new layer of powder is
covered on top.

21. (C) BINDER JETTING
 Each powder layer is distributed evenly across the fabrication platform
 Liquid binder sprays to bind two consecutive powder layers
MATERIAL: powder-based material and a binder
1) Powder based: building material
2) Binder: adhesive between powder layer material
BENEFITS
 Faster fabrication and low materials cost
 Fabricate complex and delicate 3- D structures
DEMERITS
 Might result in weak structures
 Post-processing may be required

22. WORKING
 Print head moves horizontally along X and Y axis
 Deposits alternating layers of the build & binding
material
 After each layer, the object being printed is lowered
on it build platform

23. (D) INKJET PRINTER
MATERIAL
low viscosity materials that do not possess enough mechanical strength to hold 3D structure
WORKING
 Ink is ejected continuously through a piezoelectric crystal vibrating at a constant frequency.
 To get a desired flowability of the ink, it is charged by the addition of some conductive agents.
 Ink is ejected out from heads under pressure exerted by valve.
INK FORMULATION
 Hydrocolloids
DEMERIT:
 The printing rates of drop-on-demand
systems are slower than that of continuous jet systems.
MERITS
 Higher Resolution and precision

24. SCHEMATIC OF INKJET PRINTING

25. (D) CONTINUOUS INKJET PRINTING TECHNIQUE
 Deposition of liquid droplet onto a substrate guided by computer-aided design systems.
 The ink is jetted through channels of typically 20-50 mm.
 A 1-pL (picolitre) ink droplet is typically 13 mm across
METHODS: continuously (C-IJP) or through drop-on-demand (DoD-IJP)
WORKING:
 forcing a fluid through an orifice, which subsequently breaks
up into a stream of droplets with the same volume but less
surface area instability
 In C-IJP, a high-pressure pump directs the liquid ink through
an orifice between 50 and 80 mm in diameter, creating a
continuous ink flow
APPLICATIONS:
 2-D or 3-D product formation

26. COMPARISON

27. •represented in percentage that shows how
much a solid model should be filled in with
material when printed
INFILL
•value that sets a number of outlines printed on
each layer of object
NUMBER OF SHELLS
(OUTLINE
PARAMETER SHELLS)
•sets the thickness of each layer that is being
printed
LAYER HEIGHT
TEMPERATURE
The temperature at which the printer needs to
be while printing
PRINTING SPEED
The speed at which the printing head moves
while extruding the filament
MOVEMENT SPEED
The speed that the printing head moves
when its not printing a material
3D PRINTING PARAMETERS

28. INK FOR 3- D FOOD PRINTER
HYDROCOLLOIDS
 Colloid sytem wherein the colloid particles are dispersed in water .
 Particles spread throughout water and depending on the quantity of water available
that can take place in different states
Eg: gels or sols (liquids)
MERITS:
 Form soli freeform fabrication easily hence, it can form
and hold 3 dimensional structure easily.
PRINTABLE MATERIALS
 Natively printable material
 Non- printable traditional materials

29. NATIVELY PRINTABLE MATERIAL
 Hydrogel, cake frosting, cheese, hummus and chocolate can be extruded
smoothly from syringe
 Full control on taste, nutritional value, and texture
 Stability to hold the shape after deposition
 Do not require further post processing

30. NON- PRINTABLE TRADITIONAL MATERIALS
 Addition of hydrocolloids in materials
 Use of small group of ingredients with many degrees of freedom
 By fine tuning hydrocolloids’ concentrations, a very wide range of textures (i.e.
mouthfeels) can be achieved.

31. NATURAL MACHINES - FOODINI
 COUNTRY: Spain
 MATERIAL: Paste-type food
 BUILD SIZE: 250 x 165 x 120 mm
 Uses the AM method to print a product using a plurality of materials

32. Fab@Home
 1st multi-material 3D printer available to public
 3 Axis Cartesian CNC machine with either one or two syringe deposition tools on
the tool head
 Frosting, chocolate, processed cheese, muffin mix, hydrocolloid mixtures, caramel
and cookie dough

33. BENEFITS
 Design and produce novel food textures, allows food customization
 Food sustainability
 Personalized food products / nutritional meals
 New combinations of food ingredients and flavours
 Innovative food structuring using a broad range of (alternative) food
ingredients
 On demand and on the go production – economy at low volume
production
 Food reproducibility
 Saves both time and energy

34. CHALLENGES
PROCESS PRODUCTIVITY
FLEXIBILITY IN PRODUCTION
PRODUCT INNOVATION
& FUNCTIONALITY

35. REFERNCES
• Sun, J. et al. 2015. “A Review on 3D Printing for Customized Food
Fabrication.” Procedia Manufacturing 1: 308–319.
• Wegrzyn, T. F. et al. 2012. “Food Layered Manufacture: A new process for
constructing solid foods.” Trends in Food Science & Technology 27: 66–72.
• Izdebska, J. and Tryznowska, Z.Z. 3D food printing – facts and future. Agro Food Ind.
hi Tech. 27(2): 33-37.
• Godoi, F.C., Prakash, S. and Bhandari, B.R. June 2016. 3D printing technologies
applied for food design, status and prospects. J. Food Eng. 179: 44-54.
• Kuo, C., Huang, S., Hsu, T., Rodriguez, L., OLIVÉ, X., Mao, C., CHANG, C., Chen, S.,
Sepulveda, E. and DELGADO, V. 2014. Manufacturing food using 3d printing
technology.