3D Food Printer Nozzle Heating for Uniform Cooking and Texture
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Solution Overview
Problem
Existing 3D printers for food production struggle with uneven cooking of food preparations, particularly when complex three-dimensional shapes or varying textures are required, as they cook the food after deposition, leading to inconsistent doneness.
Innovation Solution
A three-dimensional printer with a movable extrusion nozzle and integrated heating elements that allow for precise control of cooking levels by preheating and cooking the food before and during extrusion, using technologies like ohmic, radiant, and conduction heating, along with an additional heating element to maintain and modify texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If the food is cooked after deposition on the printing surface, then the cooking process is simple, but the cooking uniformity deteriorates
Solution Approach 1:
The patent applies preliminary action by preheating the food material before extrusion and cooking it during the extrusion process itself, rather than cooking after deposition. The heating element is integrated into the extrusion nozzle, allowing the food to be cooked as it is being extruded, ensuring uniform cooking throughout the food structure.
Solution Approach 2:
The cooking process is segmented into two phases: a first phase of general preheating of the food material in the reservoir, and a second phase of localized cooking at the extrusion nozzle. This segmentation allows different parts of the food to receive appropriate heating treatment at different times, achieving uniform overall cooking.
2Device complexity
If the food is cooked after deposition, then the device structure is simple, but the texture control deteriorates
Solution Approach 1:
The food material is preheated before extrusion to achieve the desired texture and viscosity. This preliminary heating action allows the food to be extruded with consistent texture properties, while the integrated cooking element subsequently cooks the extruded food to the desired level without compromising texture uniformity.
Solution Approach 2:
The patent controls texture by changing temperature parameters during different stages: preheating the food material to a first temperature for optimal extrusion texture, then cooking at a second temperature during extrusion. This parameter control ensures consistent texture throughout the food preparation.
3Device complexity
If the food is cooked after deposition, then the printing process is simple, but the adhesion to printing surface deteriorates
Solution Approach 1:
The food material is preheated before extrusion to improve its adhesion properties. This preliminary heating action ensures that the food material has optimal viscosity and adhesion characteristics when it contacts the printing surface, preventing the undercooked and poorly adhering issues associated with post-deposition cooking.
4Loss of time
If the food is cooked after deposition, then the cooking time is short, but the cooking completeness deteriorates
Solution Approach 1:
The cooking action continues throughout the extrusion process via the integrated heating element in the nozzle, rather than being a separate post-deposition step. This continuous cooking action ensures that the food is thoroughly cooked as it is being formed, achieving complete cooking without extending the overall process time.
Solution Approach 2:
The food material is preheated before extrusion, which reduces the subsequent cooking time required during extrusion. This preliminary heating action ensures that the food reaches the desired cooking level quickly and uniformly, achieving both time efficiency and cooking completeness.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables precise control over cooking levels and textures, allowing the creation of complex three-dimensional food shapes with varying doneness and improved adhesion to the printing surface.
Implementation Method 1
The preheating element modifies the water content and therefore the viscosity of the food. After preheating, the food should have a texture suitable for extrusion.
Implementation Method 2
using technologies like ohmic, radiant, and conduction heating
Implementation Method 3
using technologies like ohmic, radiant, and conduction heating
Implementation Method 4
using technologies like ohmic, radiant, and conduction heating
Implementation Method 5
a food comprising water and starch in sufficient quantity to allow an increase in viscosity after a gelatinization process
Data Source
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AI summary
The invention relates to a 3D printer (1, 2, 3) for producing a food preparation (52) from at least one foodstuff (5), comprising at least one vessel (6) containing the at least one foodstuff (5), and at least one extrusion nozzle (7) configured to deposit a strand (51) of said foodstuff (5) on a printing surface (82), characterised in that the at least one extrusion nozzle (7) comprises a cooking element (71) configured to cook all or part of the strand (51) by heating before contact with the printing surface (82).