Abstract 3D Food Printing has unprecedented ambitions but for its practical use the increase of the speed of material deposition is a challenge to tackle. We have extended the information on this aspect by using a workflow that analyzes the screw-based deposition, at medium-high speed and the effect of some undervalued variables on the quality of 3D printed cereal-based structure. The most familiar approach utilized to compute the right extrusion rate for a good replica of the 3D virtual model completely fails at high print speed. Improvements would be possible only by using a flow of 300% or by changing, as input data, the diameter of filament at 1.0 mm. However, additional irregularities are caused by undervalued variables such as retraction distance being the most important for the printing quality while the travel speed and retraction speed are crucial to reduce printing time. Finally, desirability approach was able to define the conditions capable to get a maximum desirability of 0.85 at speed of 200 mm/s.

中文翻译：

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高速扩展 3D 食品打印测试。材料沉积和非印刷运动对印刷结构最终质量的影响

摘要 3D 食品打印具有前所未有的野心，但对于其实际应用而言，提高材料沉积速度是一个需要解决的挑战。我们通过使用一个工作流程来扩展这方面的信息，该工作流程以中高速分析基于螺杆的沉积以及一些被低估的变量对 3D 打印谷物基结构质量的影响。用于计算良好的 3D 虚拟模型复制品的正确挤出速率的最常见方法在高打印速度下完全失败。只有通过使用 300% 的流量或通过更改 1.0 毫米的长丝直径作为输入数据，才有可能进行改进。然而，其他不规则性是由被低估的变量引起的，例如缩回距离对印刷质量来说是最重要的，而行进速度和缩回速度对于减少印刷时间至关重要。最后，合意性方法能够定义能够在 200 毫米/秒的速度下获得 0.85 的最大合意性的条件。