3D printing is an innovative manufacturing process which involves joining material to make an object from a 3d model data usually layer by layer.
It is also called additive manufacturing technology/rapid prototyping and defined as a defined method of creating a 3 dimensional object by laying down successive layers of material using a reasonably sized machine and the computer containing blue prints(package model).
It was developed for manufacturing industries like those processing plastics, ceramics and metals etc.
Though recently there has been many slewing innovation towards alternating materials like metals of various sorts, organic matter such as food materials etc.
WORKING PRINCIPLE OF 3D PRINTER
The AM process begins with a 3D model of the object, usually created by computer aided design(CAD) software or a scan of existing artifact.
Specialized software slices this model into cross sectional layers, creating a computer file which is sent to AM machine.
The AM then creates an object file that is sent to the AM machine.
The AM machine creates the object by adding layers of material on top of each other until the original work are 3D objects.
3D PRINTING PARAMETERS
INFILL
It is a value usually represented in percentage that shows how much a solid model should be filled with the material when printed.
NUMBER OF SHELLS (OUTLINE/PERIMETER SHELLS)
Its is the value that sets the number of outlines printed on each layer of object, the more shells, the more stronger the printed object.
LAYER HEIGHT
It is the main parameter that affects the print quality as it sets the thickness of each layer that is being printed. The lower the number, the thinner each layer is, the better quality of 3D printing
TEMPERATURE
The temperature provided to the printer while its printing
PRINTING SPEED
The speed at which the printing head moves while extruding the filament to create the physical representation of 3D model
3D PRINTING TECHNOLOGIES FOR FOOD PRINTING
FUTURE WORK
Designing methods for integrating data about the individuals and establishing algorithmic representation of traditional recipes. This would map the input space of the dish(crispiness, tenderness, flakiness) to the process parameters of the recipe.
Safe certified printers need to be developed.
Researchers and industry will also need to develop more stable printable material.
Added precision in crafting of food shapes and ability to replicate full 3D designs.
Higher throughput of printer is needed.
CONCLUSION
The prospects of food printing technology in food fabrication is enormous. Both natively printable as well as traditional non-printable materials are used.
Although quite a number of printing technologies are present but there is still long way to commercialize its usage. Food printing may exert significant influence on various types of food processing, which allows designers to manipulate designs with enhanced and unprecedented capabilities.
This versatility can improve efficiency to deliver high quality, freshly prepared food items to consumers, personalize nutrition and enable users to develop new food flavors, textures and shapes to have entirely new eating experience.
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