Interchangeable Cartridge Chocolate 3D Printer Thermal Control
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Solution Overview
Problem
Existing additive manufacturing systems face challenges in printing customized edible chocolate confections due to the temperature sensitivity and viscosity changes of chocolate materials, leading to undesired thickening and blooming effects, which affect the aesthetic and palatability of the final product.
Innovation Solution
An additive manufacturing system with interchangeable cartridges that heat and extrude chocolate materials to maintain the temper of phase V crystal chocolate, preventing thickening beyond a viscosity threshold by using thermally-conductive plates and compressible tubes to ensure continuous extrusion before the chocolate becomes non-extrudable.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If chocolate material is heated to maintain extrudability, then viscosity is reduced and extrusion is enabled, but crystal phase stability deteriorates causing blooming and thickening
Solution Approach 1:
The system dynamically adjusts temperature parameters during the printing process to maintain chocolate in an extrudable state while preserving crystal phase stability. The controller regulates heating to keep temperature within a specific range that prevents both solidification and excessive melting that would cause blooming.
Solution Approach 2:
The system uses feedback control to monitor and adjust chocolate material properties during extrusion. Sensors detect viscosity and temperature changes, and the controller modifies heating parameters in real-time to maintain optimal extrusion conditions while preventing crystal phase degradation and blooming.
2Adaptability or versatility
If printing duration is extended to complete complex confections, then customization capability is improved, but chocolate material thickens past viscosity threshold
Solution Approach 1:
The system performs preliminary heating of the chocolate material before printing begins, ensuring it is in the optimal extrudable state from the start. This preliminary preparation allows for extended printing durations without the material thickening past the viscosity threshold, enabling complex customized designs.
Solution Approach 2:
The system maintains continuous heating during the entire printing process to prevent chocolate material from cooling and thickening. This continuous thermal action ensures consistent extrudability throughout extended printing sessions, allowing completion of intricate customized confections without viscosity-related interruptions.
3Productivity
If temperature is increased to prevent thickening, then extrusion continuity is maintained, but blooming effect increases
Solution Approach 1:
The system optimizes temperature parameters to the minimum level required for maintaining extrusion continuity. By precisely controlling temperature within a narrow optimal range rather than using high temperatures, the system prevents both thickening that would stop extrusion and excessive heating that would cause blooming.
Solution Approach 2:
The system replaces mechanical extrusion force with thermally-controlled extrusion. Instead of relying on high pressure to push thickened chocolate through the nozzle, the system uses controlled heating to maintain low viscosity, allowing extrusion to proceed continuously at lower pressures and temperatures that prevent blooming.
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
The system effectively prints customized chocolate confections with minimal blooming and maintains the desired crystal phase, ensuring the chocolate remains extrudable and preventing unwanted thickening, resulting in high-quality, palatable, and aesthetically pleasing products.
Implementation Method 1
a first thermally-conductive plate disposed against a first of the opposing major surfaces of the compressible tube, and a second thermally-conductive plate disposed against a second of the opposing major surfaces of the compressible tube. The first and second thermally-conductive plates are configured to transfer thermal energy to the chocolate material in the compressible tube to heat the chocolate material to an extrudate state
Implementation Method 2
the compressible tube is configured to collapse under an application of external pressure to extrude the heated chocolate material from the extrusion tip
Data Source
AI summary
An additive manufacturing system for printing a chocolate confection, the system comprising a platen, a print head, and a cartridge configured to be removably secured to the print head, wherein the cartridge contains a supply of the chocolate material.