Читать книгу 3D Printing of Foods - C. Anandharamakrishnan - Страница 51

In a DoD inkjet printing method, the food ink material supply is deposited as required as discontinuous droplets in DoD at appropriate intervals. Mainly the ink is dispensed from the printhead under pressure exerted by a valve (Nachal et al. 2019). Irrespective of the flowability method, the compatibility between the ink and substrate surface is essential in order to impart the adhesiveness and binding of the printed layers. A proper flowability with appropriate viscosity must be required for seamless printing. The viscosity of the food ink is influenced by process temperature that in turn depends on the material composition which has to be optimized for achieving good printing precision and resolution. About 100–1000 heads can be used for the multi‐head operation of the DoD system that works based on either using thermal or piezoelectric heads (Godoi et al. 2019). Inkjet printing is well suited for low viscosity materials that can be used for image filling and decoration. The DoD printer was used to dispense edible inks onto the food surface for the creation of appealing images and graphics (De Grood and De Grood 2013). The commercial food printer ‘FoodJet’ employs pneumatic membrane nozzle jets for dispersing of food ink droplets over the moving food substrate for customized designing of pizza base and biscuit filling (FoodJet 2020).