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De ontwikkeling van 3D-foodprinting

Boon, Liza Arieke (2012) De ontwikkeling van 3D-foodprinting.

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Abstract:Being able to print your food sounds like a future scenario, but it may be coming to a kitchen near you sooner than you might think. This bachelor assignment focuses on the development of 3D-foodprinting and is specifically aimed to develop the casing of the used foodstuffs. The assignment is carried out for ‘Het Foodatelier’, based in Enschede, the Netherlands. The goal for Het Foodatelier is to eventually develop a commercially viable 3D-foodprinter. The technique of 3D-foodprinting is not new: the same principle that is used in three-dimensional printing techniques in the metal and steel industry, often called Rapid Prototyping and Rapid Manufacturing, applies for 3D-foodprinting. The three-dimensional printing techniques can be divided into three types based on their state when printing: solids, liquids and powders. A market analysis of existing 3D-foodprinter concepts, prototypes and similar products shows that the supply of working 3D-foodprinters is still minimal. Both the conceptual models and the prototypes cannot be considered full-grown products yet. In this segment there is a possibility for het Foodatelier to develop a new, user-friendly 3D-foodprinter that adds new value to the experience of eating. The primary target group for 3D-foodprinting is considered to be the higher level food-professionals, mainly focussing on the chefs working in highly appreciated restaurants. The secondary target group are the guests of these restaurants who will eventually be able to order 3D-printed food from the printer. Different groups of ingredients were considered to be used in the 3D-foodprinter. These included ice&liquor, pastry, fruits, molecular cooking and sugar candy/sweets. Savory ingredients were also considered, their downside is that most of them need to be puréed and might lose their texture by doing so, in the case of meats for example. By interviewing restaurants and bakeries in the Netherlands, a preference for sweet ingredients was distinguished and new ideas for the appliance of 3D-foodprinting were acquired. Eventually a range of seven ingredients from the pastry and fruit categories was chosen and used during the rest of the project. These ingredients are all in the semi-liquid state, so they can be printed, but do not form a solid structure afterwards. Therefore the described printing progress relies on the medium to be printed on, which should be an edible or non-edible solid plate, for example a wafer or a piece of chocolate. A list of requirements was made for both the 3D-foodprinter and the casing, the prior being only to portray the boundary conditions in which the casing should be able to function. These boundaries and the overall working principle are important for the way the casing works. Out of four possible different working principles of the system, one was chosen. This system consists of four stationary casings and a moving printer head which distributes the ingredient. To make a clear overview of the most important parts of the casing and the printer a House of Quality analysis was conducted, showing special attention needed to be given to the way of mounting the casing, the material of the casing and the volume of the casing. Three concepts for the casing were drafted using the approach of a morphological diagram. The chosen concept, which was developed into the final result, is a disposable rigid container with a fixed section profile on the vertical axis. The foodstuff inside the casing is separated from outside by a movable platform. The main aspects of the casing are usability and exchangeability with other casings from the range. The casing can be placed into the 3D-foodprinter where it needs to be rotated bottom-up. A slider mechanism can be slid open, subsequently a flexible hose can be secured inside the casing, connecting the casing with the printer head. By means of extrusion the platform can move downwards, injecting the foodstuff into the flexible hose, continuing its way into the printer head to be eventually dosed properly onto the medium to be printed on.
Item Type:Essay (Bachelor)
Clients:
Het foodatelier, Enschede, Nederland
Faculty:ET: Engineering Technology
Subject:21 art forms
Programme:Industrial Design BSc (56955)
Link to this item:http://purl.utwente.nl/essays/62349
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