Development of a high-precision viscous chocolate printer utilizing electrostatic inkjet printing

Yuya Suzuki, Kensuke Takagishi, Shinjiro Umezu

    Research output: Contribution to journalArticle

    1 Citation (Scopus)

    Abstract

    The objective of this study was to create a food printer with sufficient accuracy to grant the product artistry. To achieve this goal, a 3D printing method attracted our attention as such techniques are already used in various fields to create artistic products with complicated shapes. An accuracy of 70 μm is required to accomplish this goal due to the resolution of human eyesight. Therefore, the electrostatic printing method, which is known for printing high-viscosity materials with high precision, was utilized for the 3D printing method. To improve the printing accuracy, the nozzle structure of the printer was modified using an ABS (acrylonitrile butadiene styrene) resin microfiber, as this material can be easily processed, is nontoxic, and does not interfere with the electric field. Practical applications: The goal of this study was to create a high-precision food printing device that can print food materials with various viscosities at a sufficient precision relative to the resolution of human eyesight to meet the user's expectations. Humans evaluate food materials by means of taste, appearance, and odor. We have focused on the appearance of the food material, which we can control with high-precision printing. Humans with 20/16.7 eyesight can recognize 70 μm at a distance of 30 cm. Therefore, the goal precision of this study is defined as 70 μm. Achieving this precision would enable the food printer to accurately control the appearance of the structure of the printed food product.

    Original languageEnglish
    Article numbere12934
    JournalJournal of Food Process Engineering
    DOIs
    Publication statusAccepted/In press - 2018 Jan 1

    Fingerprint

    Electrostatic printing
    printers
    Printing
    chocolate
    Static Electricity
    Food
    Viscosity
    viscosity
    ABS resins
    styrene
    nozzles
    electric field
    methodology
    Odors
    resins
    Chocolate
    foods
    odors
    Nozzles
    Electric fields

    ASJC Scopus subject areas

    • Food Science
    • Chemical Engineering(all)

    Cite this

    Development of a high-precision viscous chocolate printer utilizing electrostatic inkjet printing. / Suzuki, Yuya; Takagishi, Kensuke; Umezu, Shinjiro.

    In: Journal of Food Process Engineering, 01.01.2018.

    Research output: Contribution to journalArticle

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