| 研究生: |
黃勁翔 Huang, Jin-Xiang |
|---|---|
| 論文名稱: |
立體食品與糖雕製程之三維列印機研發 3D Printer Development for Processing of Food and Sugar Powder |
| 指導教授: |
賴維祥
Lai, Wei-Hsiang |
| 共同指導教授: |
王振源
Wang, Zhen-Yuan |
| 學位類別: |
碩士 Master |
| 系所名稱: |
工學院 - 航空太空工程學系 Department of Aeronautics & Astronautics |
| 論文出版年: | 2017 |
| 畢業學年度: | 105 |
| 語文別: | 中文 |
| 論文頁數: | 85 |
| 中文關鍵詞: | 三維列印機 、積層製造 、黏著劑噴印成型技術 、立體糖雕 、食品製程 |
| 外文關鍵詞: | 3D printer, 3D food formation, Additive manufacturing, Binder jetting, 3D sugar |
| 相關次數: | 點閱:130 下載:1 |
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目前在食品工業的市場與研究當中,可以發現積層製造技術中的黏著劑噴印成型技術還有很大的發展性,無論是機台設備的研發,食品粉末或食用黏著劑的開發都有相當多的進步空間。
本論文中,將對食品三維列印機做改良及最佳化,設計出符合食品安全規範的機台,並研發出食用黏著劑以及可成型糖雕基材粉末,再以積層製造中的黏著劑噴印成型技術做出各種圖型。
本研究首先,使用316不銹鋼材質解決食品侵蝕機構的問題,並以伺服馬達帶動無塵滑軌減少列印程序失步問題以及防止食品粉末侵蝕機構,成功改良食品三維列印機。在食品製程中,食用黏著劑的研發,以配合熱氣泡式噴頭能接受的噴墨要求,成功研發出5%化學澱粉水溶液做為食用黏著劑。粉末方面,測量出在粒徑範圍100~200 μm的超細白糖粉能夠成型。最終,在立體糖雕成型實驗中,成功研發出兩種配方,一種是以超細白糖粉與玉米澱粉及樹薯粉其重量比9:3:2,另一種是以超細白糖粉及擂茶粉末其重量比3:2,再搭配食用黏著劑,可成功列印出三維食品。
Currently in the market and research of food industry are found that the binder jetting of the additive manufacturing is still full of potential. Whether in the development of the equipment or food powder or edible binder development still have a lot of space for research.
This research is aimed to improve the three-dimensional food printing technique and design a machine to make sure it actually meets the safety regulations of foods. Edible binder and powder are also needed to develop that can be formed as 3D food and sugar by using additive manufacturing.
First of all, stainless steel SS316 powder tank is used on the new food printer design to meet food specifications of production. A servo motor driven clean sliding rails is added to prevent powder dust from contaminating printing module and mechanism which will result in printing signal losses and erosion of structure. In the development of edible binder formula, in order to adapt with minimum requirement of the thermal bubble type printhead, 5% chemical starch aqueous solution is used successfully as edible binder formula. In powder side, measuring the physical properties of ultra-fine white sugar powder, with the size range is measured of 100 ~ 200 μm which is suitable to be built-up in 3D printer. Finally, regarding to the research of 3D food and sugar, it is found out the ratios that can successful printing the 3D sugar. One is the weight ratio of 9:3:2 for ultra-fine white sugar powder, corn starch and potato starch. The other is the weight ratio of 3:2 for ultra-fine white sugar powder and tea powder. With previous edible binder formula, 3D sugar can be printed out successfully.
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校內:2022-07-18公開