3D Food Printing

3D printer is a new trending technology that has been spotlighted for past few years. With the 3D printer, anyone can print any shape one desires in a cheap price. As the popularity of the 3D printer grows, Scientists and Engineers have been looking at its applications, especially food printing. A fully developed 3D Food Printing technology will allows us to cook any food in any shape in a extremely low cost.

In this Garage Physics Project, our first goal is to print an edible gummy Bucky Badger.

Rationale: Why is it important?

Zero Waste Food Production
Cheaper Food Costs
More Advancement in Food Field
And.... Cause it's AWESOME!!

If you want to know more about 3D Printer, Click >>>3D printing<<<

Invocation

Take a look at the following links:

http://www.designboom.com/design/food-printer-by-gglab-deniz-manisali-at-milan-design-week-2012/

http://www.nytimes.com/2013/09/22/opinion/sunday/dinner-is-printed.html?_r=0

http://richrap.blogspot.com/2012/04/universal-paste-extruder-ceramic-food.html

Materials we are Thinking as a food paste...

Gelatin
Chocolate
Hard Candy
Cheese

Properties of Cheese

pH: 3.8~5.5 or 5~7.5
isoelectric Point: 7~9 or 4.7~5.4
Gel Strength (Bloom): 180~240
Viscosity : Medium-High
Ash: 0.3~2

Methods of Printing Gelatin

Using modified Ink printer technology? - In order for this, the particle size of the Gelatin has to be between 50 to 60 microns in diameter.
- http://computer.howstuffworks.com/inkjet-printer3.htm
Using Modified 3D printer extruder. (Universal Paste Extruder)
- http://www.thingiverse.com/thing:20733 - http://associationof3dprinting.com/food-safe-extruder-for-3d-printers/
Or Others...

Little bit of Food Science

Fructose, glucose, lactose, maltose, and sucrose are all types of sugar molecules. Fructose and glucose are single sugars while lactose, maltose and sucrose are double sugars. Fructose is the sugar found mainly in fruits. This sugar is broken down in a person's liver which turns it into glucose. Glucose is the most common sugar molecule. It is the sugar that a body prefers to use for energy. Lactose is the second most common double sugar and is found in milk. It is a combination of glucose and another small sugar called galactose. Maltose is the third most double common sugar. It is not found in the foods that we eat. Instead, the body makes it when a person eats foods that contain starches such as potatoes and bread. Sucrose is the most common double sugar that people eat in common foods. It is found in fruits, potatoes, pasta, breads, cereals and other common foods.
Source: http://community.write.com/topic/1455-fructose-glucose-lactose-maltose-and-sucrose/

Articles

Videos

Other 3D printing projects:

3D Printer Recycling

Participants:

Professor Carlsmith
Professor Shinya Ikeda (food science)
Kathryn Hency (graduate student, food science)
Hanwook Chung
Wally Graber

-  ⇤ ← Revision 9 as of 2013-10-30 23:38:57 → 
  Size: 1141
  Editor: Hanwook Chung
  Comment:
+   ← Revision 44 as of 2013-11-15 06:46:50 → ⇥
  Size: 4045
  Editor: Hanwook Chung
  Comment:
-Deletions are marked like this.
+Additions are marked like this.
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-Updated: 10/30/2013
+Updated: 11/14/2013
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-{{attachment:chocolateprint.jpg|| width=600}}
+{{attachment:chocolateprint.jpg|| width=600}}{{attachment:gummy-bears-web_1.jpg|| width=500}}
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-== 3D Food Printing ==
+= 3D Food Printing =
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-In this garage physics, our first goal is to print an edible gummy Bucky Badger, made of gelatin.
+In this '''Garage Physics Project''', our first goal is to print an edible gummy Bucky Badger.

== Rationale: Why is it important? ==

 *Zero Waste Food Production
 *Cheaper Food Costs
 *More Advancement in Food Field
 *And.... Cause it's AWESOME!!

'''If you want to know more about 3D Printer, Click >>>[[3D printing]]<<<'''
== Invocation ==

Take a look at the following links:

http://www.designboom.com/design/food-printer-by-gglab-deniz-manisali-at-milan-design-week-2012/

http://www.nytimes.com/2013/09/22/opinion/sunday/dinner-is-printed.html?_r=0

http://richrap.blogspot.com/2012/04/universal-paste-extruder-ceramic-food.html
-Line 11:
+Line 29:
+= Materials we are Thinking as a food paste... =

 1. [[Gelatin]]
 2. Chocolate
 3. Hard Candy
 4. [[Cheese]]

== Properties of Cheese ==

 *pH: 3.8~5.5 or 5~7.5
 *isoelectric Point: 7~9 or 4.7~5.4
 *Gel Strength (Bloom): 180~240
 *Viscosity : Medium-High
 *Ash: 0.3~2
----
== Methods of Printing Gelatin ==
 1. Using modified Ink printer technology?
 - In order for this, the particle size of the Gelatin has to be between 50 to 60 microns in diameter.
 - http://computer.howstuffworks.com/inkjet-printer3.htm
 2. Using Modified 3D printer extruder. (Universal Paste Extruder)
 - http://www.thingiverse.com/thing:20733
 - http://associationof3dprinting.com/food-safe-extruder-for-3d-printers/
 3. Or Others...
----
= Little bit of Food Science =
 Fructose, glucose, lactose, maltose, and sucrose are all types of sugar molecules. Fructose and glucose are single sugars while lactose, maltose and sucrose are double sugars.

 Fructose is the sugar found mainly in fruits. This sugar is broken down in a person's liver which turns it into glucose.

 Glucose is the most common sugar molecule. It is the sugar that a body prefers to use for energy.

 Lactose is the second most common double sugar and is found in milk. It is a combination of glucose and another small sugar called galactose.

 Maltose is the third most double common sugar. It is not found in the foods that we eat. Instead, the body makes it when a person eats foods that contain starches such as potatoes and bread.

 Sucrose is the most common double sugar that people eat in common foods. It is found in fruits, potatoes, pasta, breads, cereals and other common foods. 
 Source: http://community.write.com/topic/1455-fructose-glucose-lactose-maltose-and-sucrose/
----
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- * http://web.ebscohost.com.ezproxy.library.wisc.edu/ehost/detail?sid=959374ac-ab91-4284-b7d1-30d8b3bc05c8%40sessionmgr14&vid=2&hid=24&bdata=JkF1dGhUeXBlPWlwLHVpZCZzaXRlPWVob3N0LWxpdmUmc2NvcGU9c2l0ZQ%3d%3d#db=aph&AN=71424024
+ * 3D print yourself in Gelatin, Japan http://www.ufunk.net/en/food/imprimante-3d-bonbon/
 * http://www.engineering.com/3DPrinting/3DPrintingArticles/ArticleID/6585/Gelatin-Bio-Ink-Could-Lead-to-3D-Printed-Organs.aspx
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+Line 72:
+ * Edible ink http://en.wikipedia.org/wiki/Edible_ink_printing , http://www.icingimages.com/edible-ink-cartridges
 * http://www.smartplanet.com/blog/business-brains/3d-printing-soon-a-food-printer-in-every-kitchen/18614
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+Line 76:
+ *Printing...BotBQ? http://www.youtube.com/watch?v=Cb8eW15ALv8
 *http://www.youtube.com/watch?v=IS4Xw8f9LCc
----
Other 3D printing projects:
 *[[3D Printer Recycling]]
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+ *Professor Carlsmith
 *Professor Shinya Ikeda (food science)
 *Kathryn Hency (graduate student, food science)
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+Line 87:
+ *[[ Wally Graber]]

Self: Diff for "3D Food Printing"