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Optimization of Piston Type Extrusion (PTE) Techniques for 3D Printed Food
Journal of Food Engineering ( IF 5.5 ) Pub Date : 2018-04-20
Namsoo Peter Kim, Jae-Seok Eo, Diana Cho

The piston type extrusion (PTE) method with the employ of the Internet of Things (IoT) technology for ejecting bio-materials and high viscosity material by using an extruder have been successfully optimized in terms of the head traveling speed and the piston pressure with food materials of various viscosities. Along with mathematical approach by using Hagen Poisoulle (HP) equation governing high viscosity flow, the study demonstrated that the material's qv (volumetric flow rate) has constant output at 3.6×10-8 m3/s with the material viscosity of 0.001 - 1000 Pa.S. and the PTE method has shown to be effective when the water content is higher than 33 wt. %. When the high viscosity material is stacked more than 20 layers at an optimized height, the three-dimensional shape can be maintained between the head traveling speed of 1.5×10-2 and 2.0×10-2 m/s.



中文翻译:

3D打印食品的活塞式挤出(PTE)技术的优化

利用物联网(IoT)技术通过挤出机喷射生物材料和高粘度材料的活塞式挤出(PTE)方法已经成功地在头部移动速度和食物中的活塞压力方面进行了优化各种粘度的材料。结合使用控制高粘度流动的Hagen Poisoulle(HP)方程的数学方法,研究表明,材料的q v(体积流量)在3.6×10 -8 m 3下具有恒定的输出/ s,材料粘度为0.001-1000 Pa.S. 当水含量高于33 wt。%时,PTE方法已证明是有效的。%。当高粘度材料以最佳高度堆叠超过20层时,三维形状可以保持在磁头行进速度1.5×10 -2和2.0×10 -2 m / s之间。

更新日期:2018-04-25
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