基于熔融沉积技术的3D打印巧克力立体成型温度研究

Study on stereoforming temperature of 3D printed chocolate based on fusion deposition technology

3D打印巧克力产品过程中,巧克力原料的融化温度、融化巧克力的保温温度和巧克力的打印温度对产品的成型效果有直接影响。通过单因素及正交试验,以产品成型效果打分为评定指标,确定在融化温度35℃、保温温度23. 5℃、打印温度23℃条件下打印出的巧克力产品在填充密度、回抽、挤出头残留、首层打印效果方面效果最好。

In the process of 3D printing chocolate products,the melting temperature of the chocolate raw materials,the heat preservation temperature of the melted chocolate and the printing temperature of the chocolate have a direct influence on the molding effect of the product.In this study,the single-factor and orthogonal test were used to classify the product forming effect into the evaluation index,and the chocolate products printed at the melting temperature of 35℃,the holding temperature of 23.5℃,and the printing temperature of 23℃ were determined to be filled density,drawn back,and extrusion head residue.It is best effect for the first layer printing.