Multi-Heating 3D Food Printer for Simultaneous Printing and Cooking
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Solution Overview
Problem
Conventional 3D food printing methods face challenges in efficiently delivering ready-to-consume foods due to the need for post-processing, risk of microbial contamination, and lack of control over cooking parameters, leading to energy inefficiency and uneven cooking.
Innovation Solution
A 3D food printer with a multi-heating combination system that includes a Joule heater, laser assembly, and infrared heaters, allowing for simultaneous printing and cooking with precise control over heating parameters, ensuring food safety and quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional heating methods (oven baking, air-frying) are used after 3D printing, then food can be cooked, but additional time and energy are consumed
Solution Approach 1:
The patent combines the 3D printing process and cooking process into a single integrated system. The printing head includes both extrusion nozzles for depositing food layers and heating elements (infrared heaters, lasers) that simultaneously cook the food as it is being printed, eliminating the need for separate post-processing steps
Solution Approach 2:
The heating elements are positioned to heat the food immediately after extrusion, performing the cooking action in advance before the food structure is complete. This preliminary heating prevents microbial contamination and ensures food safety during the printing process itself
2Reliability
If conventional heating methods are used, then food can be cooked, but the bottom thin layer is burned while upper layers remain uncooked
Solution Approach 1:
The patent employs multiple heating elements with different heating characteristics positioned at various locations and angles. Infrared heaters provide radiant heating from above, lasers provide focused spot heating, and the printing platform provides conductive heating from below. This distributed heating approach ensures uniform cooking throughout the food object by compensating for variations in food thickness and composition
Solution Approach 2:
The heating system is divided into multiple independent heating zones with separate control. Each heating element (infrared heaters, lasers, platform heater) can be independently controlled to deliver precise thermal energy to specific regions of the food, enabling uniform cooking despite variations in food geometry
3Productivity
If multiple heating sources are used, then cooking speed and efficiency improve, but device complexity increases
Solution Approach 1:
The printing head is designed as a multi-functional unit that combines extrusion, infrared heating, laser heating, and platform heating capabilities. This integrated design allows a single device to perform both food deposition and cooking functions, improving productivity while managing complexity through functional integration rather than separate units
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 enables fast, efficient, and precise cooking of 3D printed foods, minimizing microbial risk and maintaining textural and sensory properties, while reducing energy consumption and cooking time.
Implementation Method 1
A 3D food printer with a multi-heating combination system that includes a Joule heater
Implementation Method 2
laser assembly with at least one laser, and a heated printing platform
Implementation Method 3
the infrared heater is configured to heat food extruded onto the printing platform
Data Source
AI summary
A 3D food printer includes a printer head including, an extrusion nozzle and a laser assembly with at least one laser, and a heated printing platform. The extrusion nozzle is configured to extrude food onto the printing platform, and each of the printing platform and the at least one laser are configured to heat food extruded onto the printing platform.