Please use this identifier to cite or link to this item:
標題: Development of candy material for fused filament modeling
作者: Chi-Min Tsai
關鍵字: 硬糖
Hard candy
Food 3D printing
Additive manufacturing
Customized food
Stacking test
引用: 1. Siddall, J.N., Optimal engineering design: principles and applications. 1982: CRC Press. 2. Moffat, S., Japan's new personalized production. Fortune, 1990. 122(10): p. 132-135. 3. Chris, A., Makers: The new industrial revolution. New York: Crown Business, 2012. 4. Schön, S., M. Ebner, and S. Kumar, The Maker Movement. Implications of new digital gadgets, fabrication tools and spaces for creative learning and teaching. eLearning Papers, 2014. 39: p. 14-25. 5. Pine, B.J., Mass customization: the new frontier in business competition. 1999: Harvard Business Press. 6. Du, X., J. Jiao, and M.M. Tseng, Understanding customer satisfaction in product customization. The International Journal of Advanced Manufacturing Technology, 2006. 31(3-4): p. 396-406. 7. Cusumano, M.A., Shifting economies: From craft production to flexible systems and software factories. Research Policy, 1992. 21(5): p. 453-480. 8. Sohel-Uz-Zaman, A.S.M. and U. Anjalin, Evolution of service: importance, competitiveness and sustainability in the new circumstances. Journal of Service Science and Management, 2011. 4(03): p. 253. 9. Kahn, B.E., Dynamic relationships with customers: High-variety strategies. Journal of the Academy of Marketing Science, 1998. 26(1): p. 45. 10. Tseng, M.M. and F. Piller, The customer centric enterprise: advances in mass customization and personalization. 2011: Springer Science & Business Media. 11. Kamali, N. and S. Loker, Mass customization: On-line consumer involvement in product design. Journal of Computer-Mediated Communication, 2002. 7(4): p. JCMC741. 12. Schoenwitz, M., M. Naim, and A. Potter, The nature of choice in mass customized house building. Construction Management and Economics, 2012. 30(3): p. 203-219. 13. Chang, W.-W., et al., 'Interview with Things': A First-thing Perspective to Understand the Scooter's Everyday Socio-material Network in Taiwan, in Proceedings of the 2017 Conference on Designing Interactive Systems. 2017, ACM: Edinburgh, United Kingdom. p. 1001-1012. 14. Goyanes, A., et al., Fused-filament 3D printing (3DP) for fabrication of tablets. Vol. 476. 2014. 15. Severini, C. and A. Derossi, Could the 3D Printing Technology be a Useful Strategy to Obtain Customized Nutrition? Vol. 50. 2016. S175-S178. 16. Aguilera, J.M. and D.J. Park, Texture-modified foods for the elderly: Status, technology and opportunities. Trends in Food Science & Technology, 2016. 57: p. 156-164. 17. Hamilton, C.A. and G. Alici, 3D printing Vegemite and Marmite: Redefining 'breadboards'. Journal of Food Engineering, 2018. 220: p. 83-88. 18. Sun, J., et al., A review on 3D printing for customized food fabrication. Procedia Manufacturing, 2015. 1: p. 308-319. 19. Zipkin, P., The limits of mass customization. MIT Sloan management review, 2001. 42(3): p. 81. 20. David, B., Rapid prototyping or rapid production? 3D printing processes move industry towards the latter. Assembly Automation, 2003. 23(4): p. 340-345. 21. López Galdeano, J.A., 3D printing food: the sustainable future. 2014, Universitat Politècnica de Catalunya. 22. Technologies, A.C.F.o.A.M. and A.C.F.o.A.M.T.S.F.o. Terminology, Standard Terminology for Additive Manufacturing Technologies. 2012: ASTM International. 23. Carneiro, O.S., A.F. Silva, and R. Gomes, Fused deposition modeling with polypropylene. Materials & Design, 2015. 83: p. 768-776. 24. Hull, C., Apparatus for Production of Three-Dimensional Objects by StereoLithography, us Patent 4,575,330. 1984, March. 25. Xin, X., et al., Energy and material flow analysis of binder-jetting additive manufacturing processes. Procedia CIRP, 2014. 15: p. 19–25. 26. Yang, H., et al., Performance evaluation of projet multi-material jetting 3D printer. Virtual and Physical Prototyping, 2017. 12(1): p. 95-103. 27. Xu, X., et al., Energy consumption model of Binder-jetting additive manufacturing processes. International Journal of Production Research, 2015. 53(23): p. 7005-7015. 28. Park, J., M.J. Tari, and H.T. Hahn, Characterization of the laminated object manufacturing (LOM) process. Rapid Prototyping Journal, 2000. 6(1): p. 36-50. 29. King, W., et al., Laser powder bed fusion additive manufacturing of metals; physics, computational, and materials challenges. Applied Physics Reviews, 2015. 2(4): p. 041304. 30. Tapia, G. and A. Elwany, A review on process monitoring and control in metal-based additive manufacturing. Journal of Manufacturing Science and Engineering, 2014. 136(6): p. 060801. 31. Gu, D., et al., Laser additive manufacturing of metallic components: materials, processes and mechanisms. International materials reviews, 2012. 57(3): p. 133-164. 32. Periard, D., et al. Printing food. in Proceedings of the 18th Solid Freeform Fabrication Symposium, Austin TX. 2007. Citeseer. 33. Yang, J., L.W. Wu, and J. Liu, Rapid prototyping and fabrication method for 3-D food objects. 2001, Google Patents. 34. Hao, L., et al., Material characterisation and process development for chocolate additive layer manufacturing. Virtual and Physical Prototyping, 2010. 5(2): p. 57-64. 35. Godoi, F.C., S. Prakash, and B.R. Bhandari, 3d printing technologies applied for food design: Status and prospects. Journal of Food Engineering, 2016. 179: p. 44-54. 36. Causer, C., They've got a golden ticket. IEEE Potentials, 2009. 28(4): p. 42-44. 37. Goldman, A., et al., Meeting the food needs of the ageing population–implications for food science and technology. UIFoST Scientific Information Bulletin, 2014. 2014(January). 38. Zampollo, F., et al., Food plating preferences of children: The importance of presentation on desire for diversity. Acta Paediatrica, 2012. 101(1): p. 61-66. 39. 陳誼真, 3D 列印用之洋菜澱粉混合系統開發. 中興大學食品暨應用生物科技學系所學位論文, 2016: p. 1-77. 40. Lipson, H. and M. Kurman, Fabricated: The new world of 3D printing. 2013: John Wiley & Sons. 41. Dankar, I., et al., 3D printing technology: The new era for food customization and elaboration. Trends in Food Science & Technology, 2018. 75: p. 231-242. 42. 經濟部中央標準局, 中華民國國家標準(CNS 總號4960 類號N5155). 1995. 43. Ergun, R., R. Lietha, and R.W. Hartel, Moisture and Shelf Life in Sugar Confections. Critical Reviews in Food Science and Nutrition, 2010. 50(2): p. 162-192. 44. Debenedetti, P.G. and F.H. Stillinger, Supercooled liquids and the glass transition. Nature, 2001. 410(6825): p. 259. 45. Bhandari, B. and T. Howes, Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering, 1999. 40(1-2): p. 71-79. 46. Husband, T., The sweet science of candymaking. ChemMatters, October and November, 2014(2014): p. 5-8. 47. Rippe, J.M., Fructose, high fructose corn syrup, sucrose and health. 2016: Springer. 48. Jackson, E.B., Sugar Confectionery Manufacture. 1995: Springer US. 49. Alikonis, J.J., Candy technology. 1979: AVI Pub. Co. 50. L., W.H.A., Untersuchung über das Mutterkorn, Secale cornutum. Annalen der Pharmacie, 1832. 1(2): p. 129-182. 51. Richards, A., et al., Trehalose: a review of properties, history of use and human tolerance, and results of multiple safety studies. Food and Chemical Toxicology, 2002. 40(7): p. 871-898. 52. Harding, T., History of trehalose, its discovery and methods of preparation. Sugar, 1923. 25: p. 476-478. 53. Steiner, A. and C. Cori, The preparation and determination of trehalose in yeast. Science, 1935. 82(2131): p. 422-423. 54. Ohtake, S. and Y.J. Wang, Trehalose: Current Use and Future Applications. Journal of Pharmaceutical Sciences, 2011. 100(6): p. 2020-2053. 55. Elbein, A.D., et al., New insights on trehalose: a multifunctional molecule. Glycobiology, 2003. 13(4): p. 17R-27R. 56. Dziedzic, S. and M. Kearsley, Handbook of starch hydrolysis products and their derivatives. 2012: Springer Science & Business Media. 57. C.M., N. and H. R.W., Moisture Sorption of Amorphous Sugar Products. Journal of Food Science, 2002. 67(4): p. 1419-1425. 58. Corning, D., Sylgard 184 silicone elastomer. Technical Data Sheet, 2005. 59. Kreiger, M. and J.M. Pearce, Environmental Impacts of Distributed Manufacturing from 3-D Printing of Polymer Components and Products. MRS Proceedings, 2013. 1492: p. 85-90. 60. Jiang, B., et al., Impact of Caramelization on the Glass Transition Temperature of Several Caramelized Sugars. Part I: Chemical Analyses. Journal of Agricultural and Food Chemistry, 2008. 56(13): p. 5138-5147. 61. YRJÖ, R. and K. MARCUS, Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models. Journal of Food Science, 1991. 56(1): p. 38-43. 62. Bussiere, G. and M. Serpelloni, Confectionery and Water Activity Determination of AW by Calculation, in Properties of Water in Foods: in Relation to Quality and Stability, D. Simatos and J.L. Multon, Editors. 1985, Springer Netherlands: Dordrecht. p. 627-645. 63. L Cohen, D., et al., Hydrocolloid Printing: A Novel Platform for Customized Food Production. 2009. 64. Lanaro, M., et al., 3D printing complex chocolate objects: Platform design, optimization and evaluation. Journal of Food Engineering, 2017. 215: p. 13-22. 65. Ferry, J.D. and J.D. Ferry, Viscoelastic properties of polymers. 1980: John Wiley & Sons. 66. Mantihal, S., et al., Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling. Innovative Food Science & Emerging Technologies, 2017. 44: p. 21-29. 67. Le Tohic, C., et al., Effect of 3D printing on the structure and textural properties of processed cheese. Journal of Food Engineering, 2018. 220: p. 56-64. 68. Liu, Z., et al., Impact of rheological properties of mashed potatoes on 3D printing. Journal of Food Engineering, 2018. 220: p. 76-82. 69. Roos, Y., Melting and glass transitions of low molecular weight carbohydrates. Carbohydrate Research, 1993. 238: p. 39-48. 70. Kumar, J.N. and R. Ipsita, Effect of trehalose on protein structure. Protein Science, 2009. 18(1): p. 24-36. 71. Colaço, C.A.L.S. and B. Roser, Trehalose-a multifunctional additive for food preservation, in Food Packaging and Preservation, M. Mathlouthi, Editor. 1994, Springer US: Boston, MA. p. 123-140.
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.
文章公開時間: 2021-07-31
Appears in Collections:食品暨應用生物科技學系



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.