3D Food Printer Control for Adaptive Chewing and Swallowing Training

Solution Overview

Problem

Existing methods fail to effectively improve chewing and swallowing functions in the elderly, as they either provide soft foods that exacerbate deterioration or hard foods that are difficult to ingest, and do not utilize 3D printed foods to enhance oral function training.

Innovation Solution

A method for controlling a food printer that acquires chewing and swallowing information from a user, determines a suitable print pattern based on the number of chews, and adjusts the food's hardness, size, and taste to create a second printed food that improves chewing and swallowing function by increasing the number of chews.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of operation

If soft food is provided to elderly users, then ease of ingestion is improved, but chewing and swallowing function deterioration is exacerbated

Engineering Contradiction:

Improveease of ingestionVSAvoidchewing and swallowing function

Core Design Contradiction:

Ease of operationVSReliability

Solution Approach 1:

The system dynamically adjusts food characteristics (hardness, size, texture) based on real-time chewing/swallowing monitoring data. The food printer modifies print patterns, material composition, and structural parameters to create foods that adapt to the user's current oral function state, balancing ease of ingestion with functional maintenance.

Inventive Principle:

Principle #15Dynamics

Solution Approach 2:

The system changes multiple food parameters simultaneously including hardness, size, texture, and nutritional composition based on monitored chewing/swallowing performance. By adjusting these parameters dynamically, the system optimizes the balance between making food easy to ingest while maintaining oral function through appropriate chewing stimulation.

Inventive Principle:

Principle #35Parameter changes

2Reliability

If hard food is provided to elderly users, then chewing and swallowing function is maintained, but ease of ingestion deteriorates

Engineering Contradiction:

Improvechewing and swallowing functionVSAvoidease of ingestion

Core Design Contradiction:

ReliabilityVSEase of operation

Solution Approach 1:

The system dynamically adjusts food characteristics (hardness, size, texture) based on real-time chewing/swallowing monitoring data. The food printer modifies print patterns, material composition, and structural parameters to create foods that adapt to the user's current oral function state, balancing ease of ingestion with functional maintenance.

Inventive Principle:

Principle #15Dynamics

Solution Approach 2:

The system changes multiple food parameters simultaneously including hardness, size, texture, and nutritional composition based on monitored chewing/swallowing performance. By adjusting these parameters dynamically, the system optimizes the balance between making food easy to ingest while maintaining oral function through appropriate chewing stimulation.

Inventive Principle:

Principle #35Parameter changes

3Productivity

If standardized food is provided, then manufacturing efficiency is improved, but adaptability to individual user needs deteriorates

Engineering Contradiction:

Improvemanufacturing efficiencyVSAvoidadaptability to user needs

Core Design Contradiction:

ProductivityVSAdaptability or versatility

Solution Approach 1:

The system dynamically adjusts food characteristics (hardness, size, texture) based on real-time chewing/swallowing monitoring data. The food printer modifies print patterns, material composition, and structural parameters to create foods that adapt to the user's current oral function state, balancing ease of ingestion with functional maintenance.

Inventive Principle:

Principle #15Dynamics

Solution Approach 2:

The system changes multiple food parameters simultaneously including hardness, size, texture, and nutritional composition based on monitored chewing/swallowing performance. By adjusting these parameters dynamically, the system optimizes the balance between making food easy to ingest while maintaining oral function through appropriate chewing stimulation.

Inventive Principle:

Principle #35Parameter changes

Data Source

PatentUS20220202057A1Method for controlling food printer

Publication Date: 2022.06.30 PANASONIC INTELLECTUAL PROPERTY MANAGEMENT CO LTD

AI summary

A method includes: acquiring chewing/swallowing information from a sensing device installed on a user, wherein the chewing/swallowing information is related to chewing of the user when the user eats a first printed food; determining based on the chewing/swallowing information, a number of chews made by the user, and determining based on a first print pattern and the number of chews, a second print pattern for a second printed food to be created by a food printer; and transmitting print control information to the food printer via a network, wherein the print control information is used for causing the food printer to create the second printed food using the determined second print pattern.