Study And Implementation Of Key Technology Of Chocolate 3D Printer

With continuous development of modern industrial technology,3D printing technology has received more and more attention.3D printing is a rapid prototyping technology integrating electromechanical integration technology,computer technology and information technology.As a booming manufacturing technology,it gains rapid development and has been widely applied to many other industries including medical printing organs,crafts,clothing,food and so on.This article mainly aims at the study of chocolate 3Dprinting technology in the field of food materials.Based on the theoretical analysis of the key technology of 3D printers as well as its implementation,a chocolate 3D printer has been designed and developed into experimental application.Main research work is listed as follows:(1)On account of the specialties of the chocolate material,this paper studies the molding principles of 3D chocolate printer.According to the processing properties of chocolate material molding,analysis of how to upgrade the chocolate molding quality and improve the molding efficiency will be given,which provides the foundation for the realization of 3D chocolate printer.(2)Based on the special processing requirements of chocolate material molding,structure of the nozzle as the core component of the chocolate 3D printer,and key factors influencing the printing molding including temperature and the flow field have been analyzed.Research on the structure of the nozzle includes: the driving structure of squeezing,extrusion mechanism of the nozzle,the heating system and the design of the nozzle.According to the influence of temperature on printing quality,the temperature field of the nozzle is studied to determine the rational setting of the nozzle,which lays the foundation for the design of heating and cooling system to improve the printing stability and efficiency.On account of the fluid characteristics of the chocolate material,flow field analysis of the chocolate material inside the nozzle is achieved to ensure the printing fluency under suitable temperature.(3)The chocolate 3D printer is realized based on the theoretical research.Overall structure of the printer is designed for motion simulation as well as quasi-static and modal vibration simulation of three axis to ensure the structural stability of the printer.The control system of the printer is studied,which includes study on the servo control system and temperature control(PID temperature control),to realize the print function of the chocolate 3D printer(4)Experiment and implementation of the designed chocolate 3D printer is carried out.With tests on different models of chocolate 3D printer,reverent problems in pint process have been analyzed to improve and perfect the printer.Research on 3D print technology with fluid material represented by chocolate will provide a fresh approach to the customization of healthy food and the transformation of digital kitchen.