3D Food Printer with Integrated Thermal Control
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Solution Overview
Problem
Existing 3D food printing systems lack the ability to adapt cooking processes for complex foods with multiple components, requiring subsequent conventional cooking and limited control over the temperature of food components.
Innovation Solution
A 3D printing system with a heating and cooling device integrated into the extruder, allowing individual temperature adjustment of food paste/powder, and a food supporting device that can be heated or cooled, enabling the creation of multi-component foods with tailored temperature profiles for each layer or component.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If conventional cooking methods are used after 3D printing, then food can be cooked, but the cooking process cannot be precisely controlled for different components
Solution Approach 1:
The system divides the food preparation process into separate controllable zones within the cooking chamber, allowing different temperature zones to be applied to different components of the printed food structure. This enables precise temperature control for each component while maintaining the ability to cook complex multi-component foods appropriately.
Solution Approach 2:
The cooking system employs dynamic temperature adjustment capabilities, allowing the temperature to be changed during the cooking process based on the specific requirements of different food components. This enables the system to adapt to varying cooking needs throughout the preparation process.
2Measurement precision
If multiple food components are printed with different temperatures, then temperature precision is improved, but the system complexity increases
Solution Approach 1:
The heating elements and temperature sensors are integrated directly into the printing nozzle assembly, combining multiple functions (printing, heating, sensing) into a single integrated unit. This reduces overall system complexity while maintaining precise temperature control for each printed component.
Solution Approach 2:
Each printing nozzle is equipped with its own heating element and temperature sensor, allowing each component to self-regulate its temperature during the printing process. This distributed self-control approach simplifies the overall control system while achieving precise temperature management for multiple components.
3Ease of manufacture
If food paste is stored in a container and mixed, then ingredient preparation is simplified, but temperature control during extrusion is lost
Solution Approach 1:
The food paste is prepared and stored in advance in a container, allowing ingredient mixing and initial preparation to be completed beforehand. This preliminary preparation simplifies the manufacturing process while the heating element in the nozzle provides temperature control during the actual extrusion and printing phase.
Solution Approach 2:
The heating element integrated in the printing nozzle acts as an intermediary between the stored food paste and the final printed product. It provides the necessary temperature control during extrusion without requiring continuous temperature management during the storage and mixing phases.
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 the preparation of complex foods with precise temperature control, allowing for semi-cooking or pre-cooking, improved adhesion, and enhanced food safety, while allowing for immediate or later finishing in another cooking device.
Implementation Method 1
The 3D printer includes a heating device for heating the food paste or the food powder
Implementation Method 2
The 3D printer includes a cooling device for cooling the food paste or the food powder
Implementation Method 3
the heating of the modelled food on the food supporting device by the cooking appliance is a semi-cooking or pre-cooking of said modelled food
Data Source
AI summary
A system for preparing or semi-preparing food that includes at least one 3D printer and at least one food supporting device. The 3D printer includes at least one extruder for delivering and modelling at least one food paste and/or food powder onto the food supporting device, and at least one heating device for preheating the food paste and/or the food powder and at least one cooling device for precooling the food paste and/or the food powder. The 3D printer is controlled or controllable by a user interface, microcontroller, computer and/or computer program. The system includes at least one cooking hob for heating the modelled food on the food supporting device. The temperature for each food paste and/or food powder is individually adjustable. The food supporting device is a pan, cooking vessel, cooking pot, tray, plancha or container arranged on a cooking zone of the cooking hob.