Presentation Title

Toward the Experimental Design of a Food Function Database for 3D Printing Technologies

Start Date

November 2016

End Date

November 2016

Location

HUB 302-111

Type of Presentation

Poster

Abstract

As western culture becomes more concerned with health and body image, the ability to efficiently produce nutritious foods is an objective for both private and government sectors. Technological advances in additive manufacturing have rapidly expanded creating new opportunities for Three Dimensional (3D) food printing. Government interest, in particular, is seen through NASA and military contracts as a potential to create an efficient, precise, and easy to use device which can make various personalized nutritional based food for astronauts and military personnel with the least amount of resources and time. In this research, our interdisciplinary team of mechanical and electrical engineering students are exploring the design and manufacturing of a commercial use prototype 3D food printer that integrates precise food disbursement with user specific cooking protocols into a single system. This research builds on existing technologies by creating a 3D food printing design database. This database will capture functional attributes of multiple foods by modifying key design variables such as pressure, nozzle geometry, and motor speed. A Design of Experiments (DOE) approach will be used to understand the variable sensitivity of both theoretical and experimental designs. These results will act as inputs for a computational model which will be used as a decision tool to better predict how different variable combinations will achieve the desired results during 3D food printing. This 3D food printer and database research provides a necessary baseline for future 3D food printing technologies, by helping to understand the reactions of foods due to different design variables. The 3D food printer database will create a potential engineering solution for precise nutrition control, and customizable and personalized food design. In addition, it will facilitate the potential for making nutritious food for both astronauts in space and military personnel.

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Toward the Experimental Design of a Food Function Database for 3D Printing Technologies

HUB 302-111

As western culture becomes more concerned with health and body image, the ability to efficiently produce nutritious foods is an objective for both private and government sectors. Technological advances in additive manufacturing have rapidly expanded creating new opportunities for Three Dimensional (3D) food printing. Government interest, in particular, is seen through NASA and military contracts as a potential to create an efficient, precise, and easy to use device which can make various personalized nutritional based food for astronauts and military personnel with the least amount of resources and time. In this research, our interdisciplinary team of mechanical and electrical engineering students are exploring the design and manufacturing of a commercial use prototype 3D food printer that integrates precise food disbursement with user specific cooking protocols into a single system. This research builds on existing technologies by creating a 3D food printing design database. This database will capture functional attributes of multiple foods by modifying key design variables such as pressure, nozzle geometry, and motor speed. A Design of Experiments (DOE) approach will be used to understand the variable sensitivity of both theoretical and experimental designs. These results will act as inputs for a computational model which will be used as a decision tool to better predict how different variable combinations will achieve the desired results during 3D food printing. This 3D food printer and database research provides a necessary baseline for future 3D food printing technologies, by helping to understand the reactions of foods due to different design variables. The 3D food printer database will create a potential engineering solution for precise nutrition control, and customizable and personalized food design. In addition, it will facilitate the potential for making nutritious food for both astronauts in space and military personnel.