Archives of Current Research International

In 3D (3 Dimension) food printing, deposition techniques are used to shape food. Each method is different. You can make intricate shapes and regulate the thickness of your layers with extrusion-based printing. To guarantee that the material maintains its desired shape after extrusion, the most popular technique in 3D food printing involves very viscous food ingredients. One layer at a time, the food is put together until it is complete. 3D printers produce the food to the proper consistency rather of cooking it. They may need to be baked after the printing process is complete. Some products, like sugar or chocolate, can be consumed immediately after printing.

Conceptualization, component selection, and thorough modeling are some of the crucial elements in the Computer Aided Design (CAD) software design process for a 3D food printer. The idea was sparked by observing a comparable kind of 3D printer that is used to create ABS objects. Every component, including the base platform, the motor assembly system, the extruder assembly, and the vertical and horizontal crossrails, has been measured. A feasibility study comparing the screw type extruder to the syringe type extruder revealed that the screw type was superior. The screw type extruder was inspired by the Indian Snack Chakkali extruder. The screw extruder's design was created taking into account the 3D printer's platform size.The screw extruder's design was created taking into account the 3D printer's platform size. The 3D food printer's design and measurements are created using SOLIDWORKS CAD software. A rheological analysis of the ingredients for 3D Food Printer has been studied for chocolate, flow behaviour of chocolate, thermal properties has been studied along with printing rate for different type of supports has been studied.