@inproceedings{d4977648ef2c490db9b688a28d7e163c,
title = "Simulation of 3D food printing extrusion and deposition",
abstract = "In our 3D food printer, gel food such as gelatin is extruded from syringe and deposited to make a shape. Low viscosity is reasonable when the food is injected. On the other hand, high viscosity or solid state is desirable to keep the food shape after the food is deposited. The selection of the food viscoelastic property is difficult to succeed in the food printing. In general, we need trial and error to appropriate food viscosity. To avoid the trial and error, we are developing a simulation system of 3D food printing using Smoothed Particle Hydrodynamics (SPH) which is a kind of particle based simulation method.",
keywords = "3D food printer, Particle method, Smoothed Particle Hydrodynamics Method",
author = "Masato Makino and Daisuke Fukuzawa and Takahiro Murashima and Hidemitsu Furukawa",
note = "Publisher Copyright: {\textcopyright} 2017 SPIE.; Nanosensors, Biosensors, Info-Tech Sensors and 3D Systems 2017 ; Conference date: 26-03-2017 Through 29-03-2017",
year = "2017",
doi = "10.1117/12.2261409",
language = "English",
series = "Proceedings of SPIE - The International Society for Optical Engineering",
publisher = "SPIE",
editor = "Varadan, {Vijay K.}",
booktitle = "Nanosensors, Biosensors, Info-Tech Sensors and 3D Systems 2017",
}