한국정밀공학회지 (Journal of the Korean Society for Precision Engineering)

  • 제34권4호
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  • Pages.293-298
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  • 2017
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  • 1225-9071(pISSN)
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  • 2287-8769(eISSN)
한국정밀공학회 (Korean Society for Precision Engineering)
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초콜릿 소재의 3차원 프린터 개발에 관한 연구

A Study on Development of Three-Dimensional Chocolate Printer

  • 김규언 (서울과학기술대학교 대학원 기계설계로봇공학과) ;
  • 박근 (서울과학기술대학교 기계시스템디자인공학과) ;
  • 이치범 (서울과학기술대학교 기계시스템디자인공학과)
  • Kim, Kyu Eon (Department of Mechanical Design and Robot Engineering, Graduate School, Seoul National University of Science and Technology) ;
  • Park, Keun (Department of Mechanical System Design Engineering, Seoul National University of Science and Technology) ;
  • Lee, Chibum (Department of Mechanical System Design Engineering, Seoul National University of Science and Technology)
  • 투고 : 2016.10.10
  • 심사 : 2017.01.18
  • 발행 : 2017.04.01
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초록

In this study, we developed a 3D chocolate printer and studied the conditions needed for chocolate printing. Because chocolate is a mixture of cocoa mass, cocoa butter and sugar particles, its properties vary with temperature, and care is required in melting and extrusion. A chocolate supply unit is composed of a heating block and a syringe pump. It is integrated with a 3-axis linear robot. In order to be more accurate than the existing 3D chocolate printer is, the system was configured so that the printing line width became $430{\mu}m$. Printing performance was studied according to various parameters. The condition needed for printing lines with a stable width was discovered by the experimental design method and has been confirmed by a 2D line test. These 3D printing experiments showed that it was possible to build a 3D shape with an inclination angle of up to $45^{\circ}$ without support. Further, chocolate printing of a 3D shape has been successfully verified with the developed system.

키워드

참고문헌

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