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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
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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.

    中文摘要.......i ABSTRACT.......ii 誌謝.......v 目錄.......vi 表目錄.......ix 圖目錄.......xi 第一章 緒論.......1 1-1 前言.......1 1-2 研究動機與目的.......2 1-3 研究方法與步驟.......3 第二章 文獻回顧及探討.......5 2-1 積層製造技術簡介.......5 2-1-1材料擠製成型技術(ME).......6 2-1-2黏著劑噴印成型技術(BJ).......7 2-2 食品三維列印技術與相關研究.......9 2-2-1材料擠製成型技術應用於三维食品列印機.......9 2-2-2黏著劑噴印成型技術應用於三維食品列印機.......12 2-3 設備探討與相關研究.......15 2-4 材料選擇與相關研究.......17 第三章 機構評估與設計.......20 3-1 印表機選用及規格.......20 3-1-1印表機分析及改裝.......23 3-2 食品列印機機台設計.......26 3-2-1系統X軸平台.......27 3-2-2機台本體結構.......30 3-2-3供粉平台.......33 3-2-4升降Z軸機構.......34 3-2-5噴印及鋪粉機構.......36 3-3 操作介面.......37 第四章 食用黏著劑與粉末特性研究.......39 4-1 黏著劑材料選擇.......39 4-1-1黏度測試.......45 4-1-2表面張力測試.......47 4-2 基材粉末的選擇.......50 4-2-1粉末粒度量測.......50 4-2-2粉末流動性量測.......55 4-2-3粉末視密度量測.......58 4-2-4全糖粉末成型實驗.......60 第五章 實驗結果與討論.......64 5-1 混合粉末成型實驗.......64 5-2 食用黏著劑成型實驗.......70 5-2-1量測誤差實驗.......70 5-2-2硬度抗壓實驗.......73 5-2-3標準件實驗.......78 第六章 結論與未來工作.......81 6-1 結論.......81 6-2 未來工作.......83 參考文獻.......84

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