Piezoelectric Inkjet Printing on Edible Substrates
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Solution Overview
Problem
Current inkjet printing technologies face challenges in printing on edible substrates while maintaining the substrates' edibility and achieving high printing resolution and frequency.
Innovation Solution
A high-frequency piezoelectric inkjet printer system that uses a fluid with a surfactant, such as polysiloxane, to reduce surface tension and improve drop ejection frequency and accuracy, ensuring the edible substrate remains edible after printing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional inkjet printing is used on edible substrates, then the substrates remain edible, but printing resolution and drop uniformity are insufficient
Solution Approach 1:
The patent modifies the physical and chemical parameters of the ink fluid, specifically adjusting surface tension to 20-40 dynes/cm and viscosity to 5-25 cps, to enable precise drop ejection at high frequencies while maintaining safety for edible substrates
Solution Approach 2:
The patent uses composite ink formulations containing multiple surfactants (such as polysiloxane and lecithin) and food-safe additives to achieve the required surface tension and viscosity characteristics while ensuring the ink remains safe for edible applications
2Productivity
If high drop ejection frequency is achieved, then printing productivity increases, but drop uniformity and placement accuracy deteriorate
Solution Approach 1:
The patent optimizes fluid parameters including surface tension (20-40 dynes/cm) and viscosity (5-25 cps) to enable stable drop formation and ejection at frequencies of 10 kHz or greater while maintaining consistent drop size and placement accuracy
Solution Approach 2:
The patent employs dynamic control of the piezoelectric actuator to precisely regulate pressure pulses, enabling the system to maintain drop uniformity across a wide range of ejection frequencies by adjusting actuation parameters in real-time
3Productivity
If surface tension is reduced to improve wetting, then drop ejection frequency improves, but ink spread and resolution control worsen
Solution Approach 1:
The patent carefully balances surface tension reduction to 20-40 dynes/cm to improve wetting and drop ejection frequency while controlling the degree of spread through precise formulation, achieving both high productivity and resolution control
Solution Approach 2:
The patent uses surfactants that provide localized surface tension reduction at the droplet surface while maintaining bulk fluid properties, enabling improved wetting and ejection frequency without excessive ink spread that would compromise resolution
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 precise and frequent printing on edible substrates with improved drop uniformity and resolution, enhancing printing accuracy and allowing for branding and marking of food products without compromising their edibility.
Implementation Method 1
Ink drop ejection is controlled by pressurizing ink in the ink path with an actuator, which may be, for example, a piezoelectric deflector
Implementation Method 2
a fluid for printing on an edible substrate including a surfactant, the fluid preferably having a surface tension of about 20 dynes/cm to about 40 dynes/cm
Data Source
AI summary
A system for printing on an edible substrate includes an inkjet printer and a jetting fluid. The fluid is suitable for use on an edible substrate, and has a desirable viscosity and surface tension.