In our 3D food printer, gel food such as gelatin is extruded from syringe and deposited to make a shape. Low viscosity is reasonable when the food is injected. On the other hand, high viscosity or solid state is desirable to keep the food shape after the food is deposited. The selection of the food viscoelastic property is difficult to succeed in the food printing. In general, we need trial and error to appropriate food viscosity. To avoid the trial and error, we are developing a simulation system of 3D food printing using Smoothed Particle Hydrodynamics (SPH) which is a kind of particle based simulation method.
Masato Makino, Daisuke Fukuzawa, Takahiro Murashima, and Hidemitsu Furukawa, "Simulation of 3D food printing extrusion and deposition," Proc. SPIE 10167, Nanosensors, Biosensors, Info-Tech Sensors and 3D Systems 2017, 1016717 (Presented at SPIE Smart Structures and Materials + Nondestructive Evaluation and Health Monitoring: March 28, 2017; Published: 17 April 2017); https://doi.org/10.1117/12.2261409.
Conference Presentations are recordings of oral presentations given at SPIE conferences and published as part of the proceedings. They include the speaker's narration with video of the slides and animations. Most include full-text papers. Interactive, searchable transcripts and closed captioning are now available for 2018 presentations, with transcripts for prior recordings added daily.
Search our growing collection of more than 16,000 conference presentations, including many plenaries and keynotes.