AU2019471247B2 - Microwave-coordinated three-dimensional printing apparatus, and accurate and efficient printing method for plant gel system - Google Patents
Microwave-coordinated three-dimensional printing apparatus, and accurate and efficient printing method for plant gel system Download PDFInfo
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- AU2019471247B2 AU2019471247B2 AU2019471247A AU2019471247A AU2019471247B2 AU 2019471247 B2 AU2019471247 B2 AU 2019471247B2 AU 2019471247 A AU2019471247 A AU 2019471247A AU 2019471247 A AU2019471247 A AU 2019471247A AU 2019471247 B2 AU2019471247 B2 AU 2019471247B2
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- 238000007639 printing Methods 0.000 title claims abstract description 96
- 238000000034 method Methods 0.000 title claims abstract description 53
- 238000010146 3D printing Methods 0.000 title claims abstract description 48
- 239000000463 material Substances 0.000 claims abstract description 47
- 230000008569 process Effects 0.000 claims abstract description 35
- 238000001125 extrusion Methods 0.000 claims abstract description 15
- 238000005259 measurement Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 17
- 238000010438 heat treatment Methods 0.000 abstract description 17
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 2
- 238000004904 shortening Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 11
- 239000000843 powder Substances 0.000 description 11
- 239000008399 tap water Substances 0.000 description 7
- 235000020679 tap water Nutrition 0.000 description 7
- 238000010411 cooking Methods 0.000 description 6
- 230000009471 action Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 244000017020 Ipomoea batatas Species 0.000 description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 4
- 230000005484 gravity Effects 0.000 description 4
- 235000013575 mashed potatoes Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 230000005672 electromagnetic field Effects 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 229940071440 soy protein isolate Drugs 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005094 computer simulation Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003989 dielectric material Substances 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000007769 metal material Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
Abstract
Disclosed are a microwave-coordinated three-dimensional printing apparatus, and an accurate and efficient printing method for a plant gel system, the apparatus and method belonging to the technical field of food processing. The apparatus comprises a three-dimensional printer, a built-in real-time microwave heating and curing apparatus, a flexible microwave shielding box body, an embedded online microwave real-time controller, etc. A microwave source is a solid-state microwave source with the power thereof being continuously adjustable within the range of 20-200 W. Achieving microwave energy feedback by means of rotating an antenna can ensure that microwaves are evenly absorbed by a material layer during a printing process. The apparatus can realize real-time microwave heating and curing in a 3D printing process, and can realize rapid curing to improve the printing precision, thus improving the 3D-printing food production efficiency while shortening the whole process. According to material properties, such as a rheological characteristic and a dielectric characteristic, a matching relationship between a printing extrusion speed of the material in the 3D printing process and a real-time microwave heating power is established, and material curing at an appropriate speed is realized, such that a printing precision of 95% or more is realized, and deformation is avoided during the subsequent process.
Description
Field of the Invention The present invention belongs to the technical field of food, and in particular to a three-dimensional printing apparatus and an accurate and efficient printing method for food under the condition of microwave coordination.
Description of Related Art 3D printing technology, also referred to as additive manufacturing technology or rapid prototyping technology, is a technology that implements the production of three dimensional structural objects by means of continuous physical stacking through computer modeling. Although 3Dprinting can be used in the food field to meet people's demand for personalized food well, and make food with different nutritional components according to the target population, expand the range of food materials, this technology still faces some technical problems, such as how to achieve accurate printing, how to utilize conventional slurry materials to print complex three dimensional structures, how to keep printed food in shape during subsequent processing, etc. The solution of these problems will greatly promote the development of the printing food industry.
A plant gel system is an important part of a food system for 3D printing. 3D food printing technology has the advantages of customizating the shape and texture of food, developing easy-to-swallow olderly food, and broadening the range of available food materials, etc. However, one of the biggest problems now faced by 3D food printing technology is the slow speed and the low printing efficiency, which greatly limits the large-scale application of 3D printing technology in the food field. Currently, the common methods for improving the 3D printing efficiency are to increase a print nozzle diameter and increase a shaft moving speed while printing. However, increasing the
DESCRIPTION print nozzle diameter often leads to a decrease in the 3D printing precision, and increasing the moving speed often leads to a decrease in the printing stability, and the two methods have a limited effect in improving the 3D printing efficiency.
Microwave heating technique is a related technology for heating materials based on the following principle: the result of interaction between polar molecules in the material and a microwave electromagnetic field by the material absorbing microwave energy, where the polar molecules in the material are polarized and alternately oriented with the change of the polarity of an applied alternating electromagnetic field under the action of the applied alternating electromagnetic field, and a number of such polar molecules undergo frequent friction loss, to convert electromagnetic energy into heat energy. Microwave heating has many advantages. Instantaneity, simultaneous inside and outside heating, and fast heating speed. Integrity: its heating process takes place in the entire object at the same time, with rapid heating, uniform temperature, and small temperature gradient; thus, it is a "body heat source", which greatly shortens the heat conduction time in conventional heating. Selectivity: different materials have different responses to microwaves due to their own different dielectric characteristics. Efficiency: in conventional heating, device preheating, radiant heat loss, and high-temperature medium heat loss account for a large proportion of the total energy consumption, while in heating by microwaves, a dielectric material can absorb microwaves and convert it into heat energy, and the metal material of the device housing is a microwave reflective material, which can only reflect but not absorb microwaves (or absorb microwaves very little). Microwave heating can generally save power of 30% - 50% compared with conventional electric heating methods.
In the present invention, microwave technology and 3D printing technology are combined. The microwave power is adjusted timely according to the printing speed and the dielectric characteristic of the material itself during the 3D printing process, to achieve the real-time curing of the material. This can prevent a decrease in the accuracy of 3D printed objects due to gravity during the printing process, and can also integrate the 3D printing process and the later curing/cooking stage in the same process, which can greatly improve the 3D printing efficiency.
Shi Xuezhi (2018) invented a microwave assisted 3D food printing apparatus and method (CN109363221A). The apparatus includes a 3D printing box body, where a
DESCRIPTION scanning region and a mixing region are respectively disposed at an upper part inside the 3D printing box body, a cooling region and a printing region are correspondingly disposed below the scanning region and the mixing region, an abrasive device and a storage tank are respectively mounted on both sides at the top of the 3D printing box body, an inlet of the storage tank is disposed above the mixing region, and a computer digital control panel is disposed on one side of the 3D printing box body. Although the invention introduces microwaves as a heat source, the apparatus is significantly different from the present invention in terms of structure and microwave action. In addition to microwave cooking, the present invention emphasizes microwave heating for curing a material layer to improve 3D printing precision, and also, the microwave power can be adjusted and controlled timely according to the dielectric and curing characteristics of the material. In contrast, the reference patent focuses on cooling and curing printed objects in the cooling region to improve printing precision, and microwaves are only used as a means of cooking. In summary, there are significant differences between the present invention and the reference patent.
Guo Yun et al. (2018) invented an intelligent food 3D thermoelectric printer (CN109645538A). A semiconductor refrigeration and heating control system are built in the apparatus and used for heating and cooling a nozzle system. This is significantly different from the present invention where microwaves are used as a heat source.
Chen Bin et al. (2016) invented a 3D food printing method and a 3D food printer (CN105595386A), which mainly solves the problems that existing 3D food printers cannot obtain cooked food while conducting printing, and material conveying is difficult. According to the invention, a material is made into a specific shape by using a 3D food printer, and the material is heated on a material conveying line, so that the material is cooked; and therefore, rapid conversion of the material from the uncooked state to the cooked state can be realized, and cooked food can be obtained instantly and continuously. The invention is obviously different from the present invention where microwaves are used as a heat source. In addition, in the invention, heating and cooking are performed after the 3D printing process is completed, which is also obviously different from the present invention where timely heating is performed during the printing process.
DESCRIPTION Zhang Hong et al. (2018) invented a cooperative precise nutritional food 3D printing system and method, which can realize the automated processing of precise nutritional 3D printed food constructed from a plurality of food materials. The invention does not introduce a heating device, which is obviously different from the present invention where timely microwave heating is introduced.
Zang Peng (2016) invented a "3D Food Printer" (CN206403183U). A heating and cooking device is built in the food printer, which can make printed food cooked to improve the taste and formability of the food. However, this invention mainly focuses on conventional electric heating cooking, which is obviously different from the present invention where the microwave heating that can realize endogenous rapid heating is used. Further, in addition to using microwaves as a means of cooking, the present invention focuses on the rapid curing performance of microwaves to improve the precision of 3D printing.
Zhu Daqian (2017) published a utility model patent (CN207140357U) entitled a "Food Printer". In the patent, the printer is divided into X-axis components, Y-axis components and Z-axis components, aiming to solve the disadvantages of complex structure, large volume and low printing precision of a food 3D printing apparatus. This invention is obviously different from the present invention where the high-precision 3D printing is achieved by means of the rapid curing performance of microwave.
Guo Yun (2018) published an "Intelligent Thermoelectric Heating Spray Head for Food 3D Printer" (CN108402506A). The printer structurally includes a semiconductor cooling and heating device, which can speed up the cooling of a printed model after discharging from a nozzle, to reduce energy consumption and improve printing precision. In contrast, in the present invention, a microwave source is not built in a printing nozzle, but is nested on a printing platform to achieve the instant heating effect. The two inventions is obviously different in idea.
Technical Problem
The present invention aims to provide a microwave-coordinated three-dimensional printing apparatus, and an accurate and efficient printing method for a plant gel system.
DESCRIPTION Technical Solution
A microwave-coordinated three-dimensional printing apparatus comprises a 3D printing box body, an X-axis horizontal movement shaft 1, a Z-axis up-and-down moving frame 2, a printing nozzle 3, a microwave box 4, a printed object 5, a printing platform 6, a microwave generator and antenna 7 and an embedded microwave online controller 8. The microwave generator and antenna 7 is disposed at the bottom of the 3D printing box body and located below the printing platform 6, and the microwave generator and antenna 7 releases microwaves evenly to heat the printed object 5 on the printing platform 6. The printed object 5 can move with the printing platform 6 in the 3D printing process; the X-axis horizontal movement axis 1 and the Z-axis up-and down moving frame 2 are disposed within the 3D printing box body; the microwave box 4 uses a flexible shielding material to prevent microwave leakage, and can move as the printing platform 6 and the Z-axis up-and-down moving frame 2 are moved forward, backward, left, right, up and down; the embedded microwave online controller 8 is disposed in the 3D printing box body and is used to control a microwave power of the microwave generator and visually display an operating status.
The microwave box 4 uses the flexible shielding material, and can be shortened and lengthened with up and down movement of the Z-axis up-and-down moving frame 2, namely, the printing nozzle 3, and move as the printing platform 6 is moved forward, backward, left and right, thereby preventing the microwave leakage phenomenon throughout the printing process.
An infrared online temperature sensor is disposed in the 3D printing box body and is used to monitor the printing temperature in real time, with a measurement range of -500 0C.
The microwave generator uses a solid-state microwave source with the frequency of 2450 MHz, the power being continuously adjustable within 20-200 W and the power supply power of 500VA, 220V/50Hz.
An accurate and efficient printing method for a plant gel system using a microwave-coordinated three-dimensional printing apparatus, comprising the steps of: first preparing a plant gel system; and then selecting an appropriate printing nozzle diameter, printing distance, printing speed, extrusion speed, and microwave power; and
DESCRIPTION finally controlling the printing process by an embedded microwave online controller 8 to complete the printing.
When the extrusion speed is 0.002-0.005 cm 3/s, the microwave power is 25-45 W; when the extrusion speed is 0.005-0.008 cm 3/s, the microwave power is 45-65 W; and when the extrusion speed is 0.008-0.010 cm 3/s, the microwave power is 65-80 W.
The printing nozzle diameter is 1.0-1.5 mm and the printing distance is 1.0-2.0 mm.
The nozzle movement speed is 20-30 mm/s.
Advantageous Effect
A microwave generator and an embedded microwave online controller are built in a 3D printer to realize real-time heating and curing in a 3D printing process, and a microwave power can be adjusted in real time according to material properties (such as dielectric characteristic) to realize material curing at an appropriate speed. During the 3D printing process, inputting microwave energy by means of rotating an antenna and releasing microwaves in real time and evenly by a microwave generator and antenna can ensure that printed workpieces are evenly heated by microwaves. In order to realize the real-time curing of a material, at a given printing speed and extrusion speed, the microwave power can be adjusted in real time by the embedded microwave online controller according to material properties (such as dielectric characteristic and rheological characteristic), so that the material is cured at an appropriate speed. If the microwave power does not match the material printing and extrusion speeds, it may cause the material to cure, dehydrate and shrink too quickly, so that a subsequent material layer can not be well deposited on a previous extruded layer, thereby resulting in printing failure. Further, the real-time adjustment and control of microwave power is also closely related to the material properties. Materials with strong absorption capacity often require lower microwave power to achieve curing at an appropriate speed, while materials with weak microwave absorption capacity require higher microwave power. The present invention integrates the 3D printing process and the curing/cooking process into one process, and improves the efficiency of the whole 3D printing process.
The present invention uses a solid-state microwave source, so that the power can be accurately controlled to be continuously adjustable within 20-200 W, with good linearity, more precise control, and good reproducibility. Moreover, the use of a
DESCRIPTION continuously adjustable low power level can prevent discontinuous adhesion of the previously and later printed material layers caused by the rapid evaporation of material moisture during the 3D printing process, resulting in printing failure.
BRIEF DESCRIPTION OF THE DRAWINGS FIG.1 is a schematic diagram of the present invention.
In the figure: 1 X-axis horizontal movement shaft; 2 Z-axis up-and-down moving frame; 3 printing nozzle; 4 microwave box; 5 printed object; 6 printing platform; 7 microwave generator and antenna; 8 embedded microwave online controller.
DETAILED DESCRIPTION OF THE INVENTION Implementation example 1. Accurate and efficient microwave three-dimensional printing of yam powder gel system
Commercially available yam powder, butter and tap water were mixed evenly to form a uniform paste. The yam powder was 50% of the tap water by weight. The butter was softened and beaten at room temperature and then added to the system, with a weight being 25% of the total weight of the yam powder and the tap water. A 3D printer was used to print the paste into a shape. For printing, the conditions of a printing nozzle diameter of 1.5 mm, a printing distance of 1.5 mm, a nozzle movement speed of 25 mm/s, and an extrusion speed of 0.007 cm 3/s were selected. During the printing process, a printed object was moved with the movement of a printing platform, a microwave generator was set to a power of 63 W and microwaves were relatively evenly absorbed by a material layer being printed, and the yam powder was gelatinized while curing. In this process, the control of microwave power is essential. Larger microwave power will cause the material of a previous printed layer to rapidly dehydrate and shrink, so that a subsequent printed layer is unable to be well joined. If the microwave power is too low, the material of a printed layer can not be cured quickly and will deform under the action of gravity, which also affects the printing effect. After testing, the printing precision can reach 95% or more under the above conditions, and deformation is avoided during the subsequent storage process. In addition, compared with the method of printing and then microwave cooking, the use of the microwave real-time heating cooking method
DESCRIPTION in the printing process can improve the production efficiency in the whole process by % to 30%.
Implementation example 2. Accurate and efficient microwave printing of mashed potato system
First, potatoes were washed, peeled, and cut into thin slices with a thickness of about 5 mm, cooked for 22 min, and then beaten for 5.5 min until a slurry was delicate and shiny. On the basis of the beaten mashed potatoes, 3% of a colloid (pectin, carrageenan, etc.) was added and mixed evenly and then the mixture was cooked for 23 min, so that the colloid was fully dissolved, to improve the rheological characteristic and a corresponding shaping characteristic of the mashed potatoes. The conditions of a printing nozzle diameter of 1.5 mm, a printing distance of 1.7 mm, a nozzle movement speed of 25 mm/s, and an extrusion speed of 0.009 cm 3/s were selected. Since the mashed potatoes have been pre-cooked during printing, a smaller microwave power can realize accelerated curing of a material layer being printed. After testing, the power of a microwave generator is set to 78 W. Under this condition, it can not only ensure the rapid curing of the material, but also prevent rapid dehydration and shrinkage of the material of a previous printed layer caused by a larger microwave power, so that a subsequent printed layer is unable to be well joined. During the printing process, a printed object is moved with the movement of a printing platform to ensure that the material absorbs microwaves evenly. In this scheme, the printing precision is 95% or more, and deformation is avoided during the subsequent storage process.
Implementation example 3. Accurate and efficient microwave three-dimensional printing of purple sweet potato powder gel system
Commercially available purple sweet potato powder, butter and tap water were mixed evenly to form a uniform paste. The purple sweet potato powder was 48% of the tap water by weight. The butter was softened and beaten at room temperature and then added to the system, with a weight being 17% of the total weight of the purple sweet potato powder and the tap water. A 3D printer was used to print the paste into a shape. For printing, the conditions of a printing nozzle diameter of 1.0 mm, a printing distance of 1.2 mm, a nozzle movement speed of 24 mm/s, and an extrusion speed of 0.006 cm 3/s were selected. During the printing process, a printed object was moved with the
DESCRIPTION movement of a printing platform, a microwave generator was set to a power of 48W and microwaves were relatively evenly absorbed by a material layer being printed. In this process, the control of microwave power is essential. Larger microwave power will cause the material of a previous printed layer to rapidly dehydrate and shrink, so that a subsequent printed layer is unable to be well joined. If the microwave power is too low, the material of a printed layer can not be cured quickly and will deform under the action of gravity, which also affects the printing effect. After testing, the printing precision can reach 95% or more under the above conditions, and deformation is avoided during the subsequent storage process.
Implementation example 4. Accurate and efficient microwave three-dimensional printing of soy protein isolate gel system
Commercially available soy protein isolate powder and tap water were mixed evenly to form a uniform paste, with the ratio of water to protein powder being 2.3:1. 1% of table salt was added and mixed evenly and then the mixture was cooked for 18 min to fully denature the protein. After cooling to room temperature, a gel system for 3D printing was formed. For printing, the conditions of a printing nozzle diameter of 1.0 mm, a printing distance of 1.1 mm, a nozzle movement speed of 24 mm/s and an extrusion speed of 0.010 cm 3/s were selected. During the printing process, a printed object was moved with the movement of a printing platform, a microwave generator was set to a power of 48W and microwaves were relatively evenly absorbed by a material layer being printed. In this process, the control of microwave power is essential. Larger microwave power will cause the material of a previous printed layer to rapidly dehydrate and shrink, so that a subsequent printed layer is unable to be well joined. If the microwave power is too low, the material of a printed layer can not be cured quickly and will deform under the action of gravity, which also affects the printing effect. After testing, the printing precision can reach 95% or more under the above conditions, and deformation is avoided during the subsequent storage process.
Claims (10)
1. A microwave-coordinated three-dimensional printing apparatus, comprising a 3D
printing box body, an X-axis horizontal movement shaft (1), a Z-axis up-and-down
moving frame (2), a printing nozzle (3), a microwave box (4), a printed object (5), a
printing platform (6), a microwave generator and antenna (7), and an embedded
microwave online controller (8), wherein the microwave generator and antenna (7) is
disposed at the bottom of the 3D printing box body and located below the printing
platform (6), and the microwave generator and antenna (7) releases microwaves evenly
to heat the printing object (5) on the printing platform (6); the printed object (5) can
move with the printing platform (6) in the 3D printing process; the X-axis horizontal
movement axis (1) and the Z-axis up-and-down moving frame (2) are disposed within
the 3D printing box body; the microwave box (4) uses a flexible shielding material to
prevent microwave leakage, and can move as the printing platform (6) and the Z-axis
up-and-down moving frame (2) are moved forward, backward, left, right, up and down;
the embedded microwave online controller (8) is disposed in the 3D printing box body
and is used to control a microwave power of the microwave generator and visually
display an operating status.
2. The microwave-coordinated three-dimensional printing apparatus according to claim
1, wherein the microwave box (4) uses the flexible shielding material, and can be
shortened and lengthened with up and down movement of the Z-axis up-and-down
moving frame (2), namely, the printing nozzle (3), and move as the printing platform
(6) is moved forward, backward, left and right, thereby preventing the microwave
leakage phenomenon throughout the printing process.
3. The microwave-coordinated three-dimensional printing apparatus according to claim
1 or 2, wherein an infrared online temperature sensor is disposed in the 3D printing box
body and is used to monitor the printing temperature in real time, with a measurement
range of 0-500°C.
4. The microwave-coordinated three-dimensional printing apparatus according to claim
1 or 2, wherein the microwave generator uses a solid-state microwave source with the
frequency of 2450 MHz, the power being continuously adjustable within 20-200 W and
the power supply power of 500VA, 220V/50Hz.
5. The microwave-coordinated three-dimensional printing apparatus according to claim
3, wherein the microwave generator uses a solid-state microwave source with the
frequency of 2450 MHz, the power being continuously adjustable within 20-200 W and
the power supply power of 500VA, 220V/50Hz.
6. An accurate and efficient printing method for a plant gel system using a microwave
coordinated three-dimensional printing apparatus according to any one of claims 1-5,
comprising the steps of: first preparing a plant gel system; and then selecting an
appropriate printing nozzle diameter, printing distance, printing speed, extrusion speed,
and microwave power; and finally controlling the printing process by an embedded
microwave online controller (8) to complete the printing.
7. The accurate and efficient printing method according to claim 6, when the extrusion
speed is 0.002-0.005 cm 3/s, the microwave power is 25-45 W; when the extrusion speed
is 0.005-0.008 cm 3/s, the microwave power is 45-65 W; and when the extrusion speed
is 0.008-0.010 cm 3/s, the microwave power is 65-80 W.
8. The accurate and efficient printing method according to claim 6 or 7, wherein the
printing nozzle diameter is 1.0-1.5 mm and the printing distance is 1.0-2.0 mm.
9. The accurate and efficient printing method according to claim 6 or 7, wherein the
nozzle movement speed is 20-30 mm/s.
10. The accurate and efficient printing method according to claim 8, wherein the nozzle
movement speed is 20-30 mm/s.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911002864.6 | 2019-10-22 | ||
| CN201911002864.6A CN110742294B (en) | 2019-10-22 | 2019-10-22 | Microwave-assisted three-dimensional printing device and accurate and efficient printing method for plant gel system |
| PCT/CN2019/123530 WO2021077561A1 (en) | 2019-10-22 | 2019-12-06 | Microwave-coordinated three-dimensional printing apparatus, and accurate and efficient printing method for plant gel system |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU2019471247A1 AU2019471247A1 (en) | 2021-08-12 |
| AU2019471247B2 true AU2019471247B2 (en) | 2023-02-02 |
Family
ID=69279274
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2019471247A Active AU2019471247B2 (en) | 2019-10-22 | 2019-12-06 | Microwave-coordinated three-dimensional printing apparatus, and accurate and efficient printing method for plant gel system |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN110742294B (en) |
| AU (1) | AU2019471247B2 (en) |
| WO (1) | WO2021077561A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111543665B (en) * | 2020-05-09 | 2021-04-20 | 江南大学 | Microwave-induced 4D printer and application thereof |
| CN113878872B (en) * | 2021-10-09 | 2024-04-09 | 哈尔滨工业大学 | Miniature temperature control device and biological 3D printer |
| CN114343118A (en) * | 2022-01-05 | 2022-04-15 | 扬州冶春食品生产配送股份有限公司 | Method for synchronously 3D printing of easy-to-swallow stuffed steamed stuffed buns suitable for aerospace requirements |
| CN114594673B (en) * | 2022-02-17 | 2023-03-17 | 大连工业大学 | Edible gelatin 3D printing equipment and control system |
| CN115005324B (en) * | 2022-06-17 | 2023-07-25 | 江南大学 | Preparation method of microwave 3D printing material capable of being cured in time based on soy protein isolate |
| CN115428921A (en) * | 2022-09-01 | 2022-12-06 | 浙江工业大学 | Preparation method of mashed potato 3D food printing material based on protein-polysaccharide mixed gel |
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| CN104690961A (en) * | 2013-12-06 | 2015-06-10 | 杭州捷诺飞生物科技有限公司 | Biological 3D printing apparatus |
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| US20170368745A1 (en) * | 2016-06-27 | 2017-12-28 | Boston Scientific Scimed, Inc. | 3d printing process augmentation by applied energy |
| US20180158604A1 (en) * | 2016-12-02 | 2018-06-07 | General Electric Company | System and method of forming additive manufactured components using radiant energy |
| US10578361B2 (en) * | 2017-04-24 | 2020-03-03 | Desktop Metal, Inc. | Microwave furnace for thermal processing |
| CN107901403B (en) * | 2017-11-27 | 2019-09-27 | 东莞宜安科技股份有限公司 | A kind of microwave heating mechanism of 3D printing |
| WO2019135738A1 (en) * | 2018-01-03 | 2019-07-11 | Hewlett-Packard Development Company, L.P. | Fusing apparatus for a three-dimensional printer |
| CN109719829B (en) * | 2019-01-23 | 2021-09-17 | 宁波多维时空智能设备有限公司 | Method for manufacturing ceramic by using three-dimensional printing technology |
| CN109820224B (en) * | 2019-01-30 | 2020-07-07 | 江南大学 | Food microwave three-dimensional printing method, printer and application of printer |
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| AU2019471247A1 (en) | 2021-08-12 |
| WO2021077561A1 (en) | 2021-04-29 |
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