气动挤压式3D打印食品单层单道形貌预测研究  

Research on Morphology Prediction of Food 3D Printing in Pneumatic Extrusion

作　　者：任传奇 魏正英[1] 张志同 王鑫[1] 杜军[1] 

机构地区：[1]西安交通大学机械制造系统工程国家重点实验室,西安710049

出　　处：《食品工业》2017年第12期172-176,共5页The Food Industry

基　　金：国家重点研发计划专项(项目编号:2016YFB1100400);陕西省战略性新兴产业重大产品(群)项目(2015KTCQ01-86);中央高校基本科研业务费专项资金资助(xjj2016124)

摘　　要：成形层形貌稳定性严重影响样件外观质量,探索研究成形形貌预测方法对实现食品打印稳定、快速成形具有重大意义。通过搭建气动挤压式食品增材制造平台,采用Design Expert软件设计试验,将二次回归通用旋转设计分析应用于单层单道食品3D打印形貌预测,建立了回归模型并进行显著性校验,确定了单层单道食品打印主要工艺参数(扫描速率,成形压力及喷头距基板距离)与成形形貌(成形高度和宽度)之间对应关系。结果表明,回归模型预测值与实际值误差不大于9%,可以准确选择气动挤压式食品3D打印成形工艺参数,有利于改善食品打印成形形貌质量。The appearance stability of the forming layer seriously affects the quality of the appearance of the sample, and it was of great significance to study the shape and shape prediction method to realize the food printing stability and rapid prototyping. A pneumatic squeeze-type food printing platform was designed and the software of Design Expert was used to design the experiment. The application of quadratic regression universal rotation design was used in the prediction of 3D printing morphology of single-layer single-pass food. The experiment was carried out and experimental data were obtained. The correspondence between the main process parameters（scan rate, pneumatic pressure and nozzle distance from the substrate）and the topography（height and width） was determined. The experimental results show that the error between the predicted value and the actual value of the regression model is not more than 9%. The experimental results showed that the application of the regression model could improve the precision of the 3D printing process parameters of pneumatic extrusion food, and improve the quality of food printing in morphology.

关 键 词：3D打印 形貌预测 二次回归通用旋转设计 单层单道 

分 类 号：TS205[轻工技术与工程—食品科学]