식품 3D 프린터 부품 설계 및 제조를 통한 출력 품질 향상 연구
Research on Improving Output Quality through Design and Manufacturing of Food 3D Printer Parts
김정섭(금오공과대학교); 김태성(금오공과대학교); 이규석(금오공대)
26권 3호, 133~140쪽
초록
In this paper, we aim to improve the output quality of a food 3D printer through optimized component design and implementation. Existing 3D printers produce customized outputs according to consumer needs, but have problems with output speed and poor quality. In this paper, we aim to solve this problem through optimized design of unit parts such as the extruder, nozzle, guide, and external case. Fusion 360 was used for element design, and in the performance evaluation of the implemented system, the average precision was 0.06mm, which is higher than the non-repeatable precision of ±0.1㎜ of other products, and the feed speed of the existing system was evaluated to be more than twice as fast, from 70mm/s to 140mm/s. In the future, we plan to continuously research output elements that can produce texture and color and device control methods for convenience.
Abstract
In this paper, we aim to improve the output quality of a food 3D printer through optimized component design and implementation. Existing 3D printers produce customized outputs according to consumer needs, but have problems with output speed and poor quality. In this paper, we aim to solve this problem through optimized design of unit parts such as the extruder, nozzle, guide, and external case. Fusion 360 was used for element design, and in the performance evaluation of the implemented system, the average precision was 0.06mm, which is higher than the non-repeatable precision of ±0.1㎜ of other products, and the feed speed of the existing system was evaluated to be more than twice as fast, from 70mm/s to 140mm/s. In the future, we plan to continuously research output elements that can produce texture and color and device control methods for convenience.
- 발행기관:
- 대한안전경영과학회
- 분류:
- 안전공학