Development of a Desktop Food Printer for Dough Extrusion
Jie Sun 1, Geok Soon Hong 2, Sanjairaj Vijayavenkataraman 2, and Johandy Tantra 2
1. Xi'an Jiaotong-Liverpool University, Suzhou 215123, People’s Republic of China
2. Department of Mechanical Engineering, National University of Singapore, Singapore 117542, Singapore
2. Department of Mechanical Engineering, National University of Singapore, Singapore 117542, Singapore
Abstract—Food printing is increasingly being explored for mass customization of food. This study reports the development of a desktop 3D printer for printing cookie dough. Specifically, the effect of different extruder profiles on the properties of the extruded dough, are experimentally evaluated to obtain an optimal design which consists of a screw, connection profile between the cartridge and the syringe, and nozzles. Three different nozzle designs, namely, conic, fat, and skinny nozzle profiles are tested. The conic nozzle design gives a good balance between the speed of extrusion and extrusion consistency, compared with the other designs. It is further modified to add a straight tube-like section to improve the extrusion consistency. This study demonstrates the importance of dough extruder design in food printing.
Index Terms—food printer design, food printing, dough printing
Cite: Jie Sun, Geok Soon Hong, Sanjairaj Vijayavenkataraman, and Johandy Tantra, "Development of a Desktop Food Printer for Dough Extrusion," International Journal of Food Engineering, Vol. 4, No. 4, pp. 316-321, December 2018. doi: 10.18178/ijfe.4.4.316-321
Cite: Jie Sun, Geok Soon Hong, Sanjairaj Vijayavenkataraman, and Johandy Tantra, "Development of a Desktop Food Printer for Dough Extrusion," International Journal of Food Engineering, Vol. 4, No. 4, pp. 316-321, December 2018. doi: 10.18178/ijfe.4.4.316-321