多材料食品3D打印设备的工艺参数试验研究OA北大核心CSTPCD

A cylindrical coordinate multi-material food 3D printing equipment was developed,and the optimal process parameters such as extrusion,molding and multi-material were studied experimentally.The mixed material of mashed potato was used as the printing raw material,and the process parameter test was carried out by using the built prototype.The experimental results show that when the printing nozzle height is 1.1～1.6 mm,the nozzle diameter is greater than 0.8 mm,and the extrusion speed matches the printing speed,it has good extrusion characteristics.The printing speed has the greatest influence on the dimensional deviation of the product,and the thickness of the single layer has the greatest influence on the surface quality and forming efficiency of the product.The optimal re-pumping time of multi-materials under fast,balanced and high-precision conditions is 12.5,14.5,15.0 s,respectively.This study provides guidance for determining and optimizing the process parameters of cylindrical coordinate multi-material food 3D printing equipment.