LOKUM VE PESTİL GİBİ GELENEKSEL TÜRK GIDALARININ BASKISI İÇİN 3-BOYUTLU YAZICILARDA UYGUN EKSTRUDER TASARLANMASI
Abstract
Bu
çalışmada, 3 boyutlu yazıcıların gıda sanayisine nasıl uyarlanabileceği ve
bunun için uygun ekstruderlerin ne tür özelliklerde olması gerektiği ile ilgili
hesaplamalar yapılmaktadır. Dikkat edilmesi gereken en önemli husus, gıda
yapısı şekil oluştururken sergileyeceği reolojik davranışların mümkün olduğunca
doğru tahmin edilebilmesi noktasıdır. Gıdalar yapıları gereği, dış etkenlerin
değişmesiyle, çabuk bozulabilir, tatları değişebilir veya farklı davranışlar
sergileyebilirler. Söz konusu çalışma kapsamında yapılan ön denemelerde 3
boyutlu yazıcılarla imal edilecek olan lokum, pestil ve çikolatanın sıcaklık ve
basınca bağlı olarak olması gereken reolojik özellikleri belirlenecektir.
Buradan çıkacak olan optimum reolojik özelliklere karşılık gelecek olan sıcaklık
ve basınç değerlerine göre uygun ekstruderler kullanarak 3 boyutlu yazıcılardan
yaratıcı şekiller oluşturulması hedeflenmektedir. Bu kapsamda hali hazırda
elimizde bulunan 3 boyutlu yazıcı için pestil, lokum ve çikolatadan oluşan 3
boyutlu gıdalar üretebilmek için uygun ekstruder sistemi geliştirilecektir.
Geliştirilecek ekstruder, hassas sıcaklık kontrollü olacak, içine konulacak
gıda ürününün bir kısmı veya tamamı istenilen sıcaklığa çıkarılabilecektir. Cam
göstergeli paslanmaz çelik bir hazneden üretilmesi planlanan ekstruder, itki
sistemli yüksek çözünürlüklü bir step motor ile hareketlendirilecek, böylelikle
çok hassas dozajlama yapılabilecektir.
References
- F. C. Godoi, S. Prakash, B. R. Bhandari, ‘’3-d printing technologies applied for food design: Status and prospects,’’ Journal of Food Engineering, 179, 44-54, 2016.
- J. Sun, Z. Peng, W. Zhou, J. Y.H.Fuh, G. S. Hong, A. Chiu, ‘’ A Review on 3D Printing for Customized Food Fabrication,’’ ,Procedia Manufacturing,Volume 1, Pages 308–319,2015.
- J. I. Lipton, M. Cutler, F. Nigl, D. Cohen and H. Lipson, ‘’Additive manufacturing for the food industry,’’Trends in Food Science & Technology 43, 114-123,2015.
- J. Sun & W. Zhou & D. Huang & J. Y. H. Fuh & G. S. Hong, ‘’ An Overview of 3D Printing Technologies for Food Fabrication,’’Food Bioprocess Technol, 8:1605–1615, DOI 10.1007/s11947-015-1528-6, 2015.
- M. Lille, A. Nurmela, E. Nordlund, S. Mets€a-Kortelainen, N. Sozer,‘’Applicability of protein and fiber-rich food materials in extrusion-based 3D printing,’’ Journal of Food Engineering xxx, 1-8, 2017.
- A. Derossi, R. Caporizzi, D. Azzollini, C. Severini,‘’Application of 3D printing for customized food. A case on the development of a fruit-based snack for children,’’ Journal of Food Engineering xxx, 1-11, 2017.
- J. Sun, W. Zhou, L. F. Pallottino & L. Hakola & C. Costa & F. Antonucci & S. Figorilli & A. Seisto2 &P. Menesatti,‘’Printing on Food or Food Printing,’’Food Bioprocess Technol,DOI 10.1007/s11947-016-1692-3, 2017.
- J. Sun, W. Zhou, L. Yan, D. Huang, L. Lin,’’ Extrusion-based food printing for digitalized food design and nutrition control,’’Journal of Food Engineering xxx, 1-11, 2017.
- F. Jia, X. Wang, N. Mustafee, L. Hao, ‘’ Investigating the feasibility of supply chain-centric business models in 3D chocolate printing: A simulation study,’’Technological Forecasting & Social Change, 102, 202–213, 2016.
- R. Jerez-Mesa, J.A. Travieso-Rodriguez, X. Corbella, R. Busqué, G. G. Gras,‘’Finite element analysis of the thermal behavior of a RepRap 3D printer liquefier,’’ Mechatronics 36, 119–126, 2016.
- S. Holland, T. Foster, W. MacNaughtan, C. Tuck, ‘’ Design and characterisation of food grade powders and inks for microstructure control using 3D printing,’’Journal of Food Engineering xxx, 1-8, 2017.
- A. Bégin-Drolet, M.-A. Dussault, S. A. Fernandez, J. Larose-Dutil, R. L. Leask, C. A. Hoesli, J. Ruel, ‘’ Design of a 3D printer head for additive manufacturing of sugar glassfor tissue engineering applications,’’Additive Manufacturing 15, 29–39, 2017.
- C. L. Tohic, J. J. O'Sullivan, K. P. Drapala, V. Chartrin, T. Chan, A. P. Morrison, J. P. Kerry, A. L. Kelly, ‘’ Effect of 3D printing on the structure and textural properties of processed cheese,’’Journal of Food Engineering xxx, 1-9, 2017.
- T. F. Wegrzyn, M. Golding and R. H. Archer, ‘’ Food Layered Manufacture: A newprocess for constructing solid foods,’’Trends in Food Science & Technology 27, 66-72, 2012.
- V. Vancauwenberghe, L. Katalagarianakis, Z. Wanga, M. Meerts, M. Hertog, P. Verboven, P. Moldenaers, M. E. Hendrickx, J. Lammertyn, B. Nicolaï, ‘’ Pectin based food-ink formulations for 3-D printing of customizable porous food simulants,’’Innovative Food Science and Emerging Technologies 42, 138–150, 2017.
- S. C. Hung, NTHU Chair Professor, J. Y. Lai, Doctoral Student, ‘’When innovations meet chaos: Analyzing the technology development of printers in 1976–2012,’’ J. Eng. Technol. Manage. 42, 31–45, 2016.
- C. Değerli, S. N. El,‘’Üç Boyutlu (3D) Yazıcı Teknolojisi ile Gıda Üretimine Genel Bakış,’’Türk Tarım – Gıda Bilim ve Teknolojisi Dergisi, 5(6):593-599,2017.
Abstract
In this study, the use of 3D printers in food industry
and determination of the properties of extruders used for food production were
studied. In extruder design, it is one of the most important points to estimate
the rheological behavior of food structure as it is possible. Foods are
products that, due to their nature, can be rapidly degraded, change their taste
or exhibit different behaviors by changing external factors. In the preliminary
experiments conducted within the scope of the study, rheological properties of
foods such as Turkish delight and chocolate to be produced by using 3-D printer
were determined. By using appropriate extruders according to the temperature
and pressure values corresponding to the optimum rheological properties
obtained from this, it is aimed to develop the suitable extruder system for
producing creative shapes from 3D printers and producing 3D foods composed of
delight and chocolate in 3D printer. In the designed extruder system, thanks to
the sensitive temperature control, it is ensured that some or all of the food
product is put into the desired temperature. In the extruder system produced
from a stainless-steel chamber with glass display, a high-resolution stepper
motor with pusher system is activated and very precise dosing can be performed.
References
- F. C. Godoi, S. Prakash, B. R. Bhandari, ‘’3-d printing technologies applied for food design: Status and prospects,’’ Journal of Food Engineering, 179, 44-54, 2016.
- J. Sun, Z. Peng, W. Zhou, J. Y.H.Fuh, G. S. Hong, A. Chiu, ‘’ A Review on 3D Printing for Customized Food Fabrication,’’ ,Procedia Manufacturing,Volume 1, Pages 308–319,2015.
- J. I. Lipton, M. Cutler, F. Nigl, D. Cohen and H. Lipson, ‘’Additive manufacturing for the food industry,’’Trends in Food Science & Technology 43, 114-123,2015.
- J. Sun & W. Zhou & D. Huang & J. Y. H. Fuh & G. S. Hong, ‘’ An Overview of 3D Printing Technologies for Food Fabrication,’’Food Bioprocess Technol, 8:1605–1615, DOI 10.1007/s11947-015-1528-6, 2015.
- M. Lille, A. Nurmela, E. Nordlund, S. Mets€a-Kortelainen, N. Sozer,‘’Applicability of protein and fiber-rich food materials in extrusion-based 3D printing,’’ Journal of Food Engineering xxx, 1-8, 2017.
- A. Derossi, R. Caporizzi, D. Azzollini, C. Severini,‘’Application of 3D printing for customized food. A case on the development of a fruit-based snack for children,’’ Journal of Food Engineering xxx, 1-11, 2017.
- J. Sun, W. Zhou, L. F. Pallottino & L. Hakola & C. Costa & F. Antonucci & S. Figorilli & A. Seisto2 &P. Menesatti,‘’Printing on Food or Food Printing,’’Food Bioprocess Technol,DOI 10.1007/s11947-016-1692-3, 2017.
- J. Sun, W. Zhou, L. Yan, D. Huang, L. Lin,’’ Extrusion-based food printing for digitalized food design and nutrition control,’’Journal of Food Engineering xxx, 1-11, 2017.
- F. Jia, X. Wang, N. Mustafee, L. Hao, ‘’ Investigating the feasibility of supply chain-centric business models in 3D chocolate printing: A simulation study,’’Technological Forecasting & Social Change, 102, 202–213, 2016.
- R. Jerez-Mesa, J.A. Travieso-Rodriguez, X. Corbella, R. Busqué, G. G. Gras,‘’Finite element analysis of the thermal behavior of a RepRap 3D printer liquefier,’’ Mechatronics 36, 119–126, 2016.
- S. Holland, T. Foster, W. MacNaughtan, C. Tuck, ‘’ Design and characterisation of food grade powders and inks for microstructure control using 3D printing,’’Journal of Food Engineering xxx, 1-8, 2017.
- A. Bégin-Drolet, M.-A. Dussault, S. A. Fernandez, J. Larose-Dutil, R. L. Leask, C. A. Hoesli, J. Ruel, ‘’ Design of a 3D printer head for additive manufacturing of sugar glassfor tissue engineering applications,’’Additive Manufacturing 15, 29–39, 2017.
- C. L. Tohic, J. J. O'Sullivan, K. P. Drapala, V. Chartrin, T. Chan, A. P. Morrison, J. P. Kerry, A. L. Kelly, ‘’ Effect of 3D printing on the structure and textural properties of processed cheese,’’Journal of Food Engineering xxx, 1-9, 2017.
- T. F. Wegrzyn, M. Golding and R. H. Archer, ‘’ Food Layered Manufacture: A newprocess for constructing solid foods,’’Trends in Food Science & Technology 27, 66-72, 2012.
- V. Vancauwenberghe, L. Katalagarianakis, Z. Wanga, M. Meerts, M. Hertog, P. Verboven, P. Moldenaers, M. E. Hendrickx, J. Lammertyn, B. Nicolaï, ‘’ Pectin based food-ink formulations for 3-D printing of customizable porous food simulants,’’Innovative Food Science and Emerging Technologies 42, 138–150, 2017.
- S. C. Hung, NTHU Chair Professor, J. Y. Lai, Doctoral Student, ‘’When innovations meet chaos: Analyzing the technology development of printers in 1976–2012,’’ J. Eng. Technol. Manage. 42, 31–45, 2016.
- C. Değerli, S. N. El,‘’Üç Boyutlu (3D) Yazıcı Teknolojisi ile Gıda Üretimine Genel Bakış,’’Türk Tarım – Gıda Bilim ve Teknolojisi Dergisi, 5(6):593-599,2017.
Details
| Primary Language | Turkish |
|---|---|
| Subjects | Engineering, Mechanical Engineering |
| Journal Section | Research Article |
| Authors | |
| Publication Date | April 30, 2019 |
| Submission Date | April 18, 2019 |
| Published in Issue | Year 2019 Volume: 3 Issue: 1 |
Cite
International Journal of 3D Printing Technologies and Digital Industry is lisenced under Creative Commons Atıf-GayriTicari 4.0 Uluslararası Lisansı