The high precision drawing method of chocolate utilizing electrostatic ink-jet printer

Kensuke Takagishi, Yuya Suzuki, Shinjiro Umezu

    Research output: Contribution to journalArticle

    3 Citations (Scopus)

    Abstract

    The objective of this study is to develop 3D food printer that can improve taste by means of creating food texture and can grant artistry which pastry chef perform by utilizing electrostatic inkjet printer high precision printing. There is a previous 3D food printer which utilizes Fused Deposition Modeling (FDM) to print chocolate. This method is to melt the material by heat and then print the material layer by layer to shape. It can only represent a rough image of the object since its print precision is rough. Furthermore, the material it can use is limited. Therefore in this study, we utilize electrostatic inkjet printing technology. By utilizing electrostatic inkjet printing, it not only enables high precision printing and grants food artistry but it also optimizes inner structure. High precision food printing is one of the important element to create food texture. We manufactured the electrostatic inkjet chocolate 3D printer and investigated its basic property. Utilized electrostatic inkjet chocolate 3D printer to print chocolate on the edible film and transfer it to a complex free surface.

    Original languageEnglish
    Pages (from-to)138-143
    Number of pages6
    JournalJournal of Food Engineering
    Volume216
    DOIs
    Publication statusPublished - 2018 Jan 1

    Fingerprint

    printers
    air transportation
    Ink
    chocolate
    Printing
    Static Electricity
    Food
    texture
    pastries
    methodology
    edible films
    Organized Financing
    Chocolate
    heat
    Hot Temperature
    Technology
    Three Dimensional Printing

    ASJC Scopus subject areas

    • Food Science

    Cite this

    The high precision drawing method of chocolate utilizing electrostatic ink-jet printer. / Takagishi, Kensuke; Suzuki, Yuya; Umezu, Shinjiro.

    In: Journal of Food Engineering, Vol. 216, 01.01.2018, p. 138-143.

    Research output: Contribution to journalArticle

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