A Heat Control Mechanism on the Extruder System of the Chocolate 3D Printer Machine

DOI

10.2991/aer.k.220131.066How to use a DOI?

Keywords

3D Printer; Heat Control; Extruder System; Food Processing

Abstract

The use of digital fabrication for the field of food processing has been widely used both for process efficiency, improving food quality, product innovation, and special needs. The use of 3D printers to print food is a challenge for the food industry in the future, one of which is the chocolate industry. In the chocolate 3D Printer machine, an essential process is the heating mechanism of the extruder. Proper heating will allow the chocolate to melt well and easily push out of the extruder to print. This study used an AC heater to heat the extruder and was combined with a fan towards the extruder to maintain temperature stability. The use of heating devices and cooling fans has been set to maintain the chocolate’s minimum and maximum heat set-points to maintain the allowable temperature. The result of the research was a configuration of heating and cooling settings on the extruder 3D printer so that the heating process was stable at the allowable temperature. The best melting conditions have occurred at a temperature setting between 31 – 32.5℃, resulting in an actual chocolate temperature between 33⁰ - 47℃.

Copyright

© 2022 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

Download article (PDF)

TY  - CONF
AU  - Setyawan Wibowo
AU  - Mokhammad Samsudin
AU  - Soeadgihardo Siswantoro
AU  - Muhammad Musthofa
AU  - Reza Mahardika
AU  - Rafiq Aly Nurdin
PY  - 2022
DA  - 2022/02/01
TI  - A Heat Control Mechanism on the Extruder System of the Chocolate 3D Printer Machine
BT  - Proceedings of the Conference on Broad Exposure to Science and Technology 2021 (BEST 2021)
PB  - Atlantis Press
SP  - 434
EP  - 438
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.220131.066
DO  - 10.2991/aer.k.220131.066
ID  - Wibowo2022
ER  -