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|標題:||Development of candy material for fused filament modeling|
Food 3D printing
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|摘要:||食品3D列印，或稱為食品積層製造，係藉由電腦控制層層堆疊食材的方式改變食品外型、顏色、質地及營養以因應不同飲食需求的消費個體，為食品工業中客製化潮流的新里程碑。某些食品如巧克力、起司、硬糖等，具有因加熱增加流動性，冷卻後流動性下降之特性，可應用於擠製成型，使得造型多變更添趣味。本研究參考硬糖開發適合用於食品3D列印的素材，混合不同比例澱粉糖漿 (starch syrup, SS) 與蔗糖製成硬糖素材並測試其於不同溫度下的流體性質。黏度分析顯示配方中澱粉糖漿比例較高可使硬糖熔融態時黏度較大有助提升堆疊性。結果顯示20%澱粉糖漿與55%蔗糖製備的糖質材料在90 oC下具備適合3D列印的流體性質。本研究利用改裝的3D列印機以口徑1.2公釐的擠出頭依上述配方及溫度分別印製不同直徑大小之空心圓柱。結果顯示，當列印層數越多，產品高度越高時，實際高度與設計理論高度的差距越大。進一步調整底板溫度為50 oC及用海藻糖部份取代10%的蔗糖可改善列印硬糖的堆疊性。實際印製電腦繪圖的結果顯示本研究開發的硬糖素材適合用於食品3D列印之材料，具有衍伸出更多樣性的新式食品的潛力。|
Food 3D printing, also known as food layered manufacturing (FLM), is an additive manufacturing technique that deposits materials layer-by-layer to form 3D food objects and can alter its appearance, color, texture and nutrition. It is in order to meet consumer's dietary needs and become new milestone of customized food in food industry. Most of the food 3D printing are based on material extrusion in 3D printing technology, because most food (e.g., chocolate and cheese) have the characteristics of changing the fluidity after heating and cooling, which can be applied to extrusion technology. Hard candy also possess this property, and changeable appearance make it more interesting. This study is aimed to develop hard candy as a food 3D printing material, in order to increase another printable food. Sucrose and starch syrup, the raw materials of hard candy, were tested for optimum ratio and suitable rheological property at different temperature. In rheological analysis, higher ratio of starch syrup increased the viscosity of molten sugar and enhanced stackability. The results show that the candy material prepared from 20% starch syrup and 55% sucrose has suitable fluid properties for 3D printing at 90oC. In this study, a retrofitted 3D printer was used to print hollow cylinders of different diameters according to the above formula and temperature with a 1.2 mm extruder nozzle. The results show that the more the number of layers are, the higher the product is, and the different between actual height and theoretical height is greater. Further adjustment of the bed temperature to 50 oC and replacement of 10% sucrose with trehalose can improve the stackability of hard candy. The results of actual printed computer graphics show that the hard candy material developed in this study is suitable for food 3D printing materials, and has the potential to create more new type of food.
|Appears in Collections:||食品暨應用生物科技學系|
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