The Development of Multi-Nozzle Extrusion Type 3D Printer for Composite Meats Material

• Main Authors: Jing-Yi Wu, 吳靜宜
• Other Authors: Ho Chang
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/wsb7mm

碩士 === 國立臺北科技大學 === 製造科技研究所 === 106 === The main purpose of this research is to improve the multi-extrusion head 3D printer of meat products. The user can be using the computer-aided design or computer animation modeling software to model a desired pattern or shape, and using CURA layering software to split the three-dimensional model into a layer-by-layer cross-section. After that, the user uses the 3D printer to read the cross-section file information, The ingredients can be stacked and layered by layering through the extrusion head through the extrusion technique.Currently, the 3D printing machine for meat products is extruded by means of a syringe tube extrusion, and the output is very little. Meat fiber is also thicker than other food materials so it is difficult to extrude. The difficulty of this experiment is that the meat product has thicker structure, high viscosity and low fluidity, which makes the extrusion of the 3D printing machine difficult. This study is based on the multi-extrusion head 3D printing of meat products, and changes the program and motor of the peristaltic pump, with the optimized Cura printing parameters, and the replacement of the extrusion head. This study can be developed to compare other more complex graphics printing of the existing machine, and the improvement of the unsmooth characteristics of the extruded meat food material, as well as the limitation of the storage capacity. It is suitable for the mass production model of the factory.