design & development of a 3-d food printer - riddet institute food printer.pdf · design &...
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Design & Development of a 3-D Food Printer
Matt Golding, Richard Archer, Teresa Wegrzyn, Sandra Kim,
Caleb Millen, Grant Ramsay, Scott Pemberton, Gourab Sen Gupta, Terry Southern
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“Consumers are demanding miracle foods
that are totally natural, have zero
calories, zero fats and cholesterol,
delicious taste, total nutrition, low price,
environmentally friendly production,
‘green’ packaging….and that guarantee
perfect bodies, romance and immortality”
(Carol Brookins, Global Food and Agriculture Summit, 1999)
Cost Quality Safety Healthy and
nutritious
Convenient Environment
Introducing Food Fabrication – a step
change in food preparation
and food production: consumer
motivation
Food fabricators present the opportunity for consumers to have direct input into the construction and composition of the food that they eat in fulfilment of these drivers
Convenience (POS/U)
Consumer Input
Quality
Appearance
Texture
Taste
Flavour
Health & Nutrition
Cost
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Aim Riddet-Massey Food Printer - To develop colour printing capability for customised food fabrication (3-D rendering) •‘Fabrication’: continuous, e.g. 3-D prototyping •‘Customised’: shapes, flavours, texture, nutritional value, appearance; end-user operated •‘Colour printing’: render any (digital) 2-D colour image as identical 3-D replicate within food matrix
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Set up and requirements
• Software
• Hardware
• Primary colorants
• Raw food paste
• Secondary processing
• Speed, accuracy
• Wide colour output
• Predictable colour
• Controlled delivery of materials/colorants
• Predictable cooked structure
Paste stream layers
Z
X, Y
Dye blends for each voxel
Printer capability in 3-D – novel challenge
First iteration of printer
• Allows for spatial deposition of food
substrate (batter)
• Can create layer-by layer structures
• Rendition of text within substrate
• Requires development to enable control of process flow and mixing
(variable composition effects, accurate and precise colour mixing
and deposition)
• Secondary process falls outside of scope of current design
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Complexity
Pt II - Developing a colour model to enable accurate reproduction of colours in food
‘Image’ ‘Colorants’ ‘Substrate’ ‘3-D printed food’
Standard colour tiles Synthetic food dyes (3 primaries)
Microwave-baked model food (cake)
One colour per sample
Computer colour matching
Food CMYK colour printing
•Calculates concentrations •Quick •Instrumental •Based on spectral properties of dyes
•Visual •Empirical •Tailored to food substrate •Longer turnaround time
•Surface specific (2-D not 3-D outcome) •Depends on orientation, as well as amount, of colour dots
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Considerations in developing a colour matching model
Dyes
Absorb and
reflect light;
possible
limits on usage levels
Substrate
Contributes
background
colour, and
structure related light scattering
effects
Processing
Mixing
Partitioning
Heating
1. Derive unit absorption coefficients (k/s) for dyes
2. Derive absorption/scatter ratio (K/S) for substrate
3. Match a set of standard colour targets i.e. solve for unknown dye concentrations, c1, c2, c3
dyedyedyesubstrateett s
kc
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Development of technique used in paint, plastics, textiles, ceramics industries based on manipulation of primary colours
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Green 2.7 (3.8) Diff Green 2.2 (3.4)
Yellow 8.5 (12.0) Deep Pink 2.7 (4.5)
Mid Grey 4.8 (5.0) Deep Grey 4.3 (3.4)
Diff Grey 1.6 (1.4) Cyan 12.1 (19.3)
Deep Blue 6.1 (9.0) Orange 8.9 (18.4) Red 3.7 (7.3)
Numerical differences: CIEDE2000 (and ΔEab)
‘Good match’ said to be ΔEab ≤ 3; closeness of match dependent on relative gamuts
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Update 2. Quantifying foam structure formation
Rice1 Rice2 Blackgram Chickpea Pea Sorghum
1.0 mm
0.5 mm
Pt III - Developing Controllable Structured Substrates Effect of formulation on crumb structure of final product
Update 2. Bubble distributions in batter and in cooked bread
Batter Bubble count Cooked Bubble SizeBatter Bubble size
Translate into quantitative analysis of structural components
Importance of material transitions required for final product
3- 6 months 4 – 8 minutes 0.25-24 hours
Cook Form
Mix
Stable FINK paste
Ready-to-eat Customised Food
Summary
• Food fabricators and printers enable unlimited consumer flexibility in choice of food properties • Initial concept systems have progressed to first prototypes • Riddet-Massey 3-D printer enables simple deposition and assembly of pumpable materials. • Ongoing work on flow, mixing and food material properties to enable accurate colour rendition and recreation • Application is for personalised appearance, but extension to other sensory properties and selective nutrition