Simulation of 3D food printing extrusion and deposition

Masato Makino, Daisuke Fukuzawa, Takahiro Murashima, Hidemitsu Furukawa

Research output: Chapter in Book/Report/Conference proceedingConference contribution

3 Citations (Scopus)


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.

Original languageEnglish
Title of host publicationNanosensors, Biosensors, Info-Tech Sensors and 3D Systems 2017
EditorsVijay K. Varadan
ISBN (Electronic)9781510608191
Publication statusPublished - 2017
EventNanosensors, Biosensors, Info-Tech Sensors and 3D Systems 2017 - Portland, United States
Duration: 2017 Mar 262017 Mar 29

Publication series

NameProceedings of SPIE - The International Society for Optical Engineering
ISSN (Print)0277-786X
ISSN (Electronic)1996-756X


OtherNanosensors, Biosensors, Info-Tech Sensors and 3D Systems 2017
Country/TerritoryUnited States


  • 3D food printer
  • Particle method
  • Smoothed Particle Hydrodynamics Method

ASJC Scopus subject areas

  • Electronic, Optical and Magnetic Materials
  • Condensed Matter Physics
  • Computer Science Applications
  • Applied Mathematics
  • Electrical and Electronic Engineering


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