Читать книгу 3D Printing of Foods - C. Anandharamakrishnan - Страница 49

Another 3D printing technology that has been in practice for the past decade is inkjet printing. The inkjet printing technology is mainly used for surface decorations on cakes and pastries in 2D forms (Sun et al. 2015). Later, the same principle is applied for the fabrication of 3D designs over food materials. The inkjet printing involves the controlled accumulation of liquid‐like slurry material supply in the form of droplets (Nachal et al. 2019). As a variant of powder‐based technology, the layers of solid particles are bonded together by the printed liquid droplets ejected from the printhead. Hence the technology is also referred to as material jetting. The major advantage of this technology is the precise use of material without wastage based on a DoD manner. The print head uses two types of actuation process to spray the droplets namely thermal based actuation and piezoelectric based actuation (Vithani et al. 2019). In order to achieve the desired flowability, it is a general practice to charge the material by the addition of conductive agents into the material supply (Liu et al. 2017). Since the material supply used for inkjet printing is liquid‐based, the mechanical strength to hold the 3D structures is poor (Godoi et al. 2016). Hence this technology is widely adopted for the printing of images in 2D forms. The success of printing the 2D and 3D design patterns using inkjet technology depends on the compatibility of food ink and the substrate (Holland et al. 2019). Factors such as rheological properties of food ink, printing temperature, and printing speed also significantly impact the final quality of design and printer performance.