3D Food printing. TNO Dolf Klomp

Transcription

1 3D Food printing TNO Dolf Klomp

2 Food printing at TNO 80+ years of R&D experience and a unique combination of expertise areas: Rapid Manufacturing 65 FTE / 15+ years RM experience / 3 years food printing experience equipment, process, and materials R&D RM facilities (FDM, SLA, SLS, PBP, IJP) general engineering and manufacturing facilities Food science 300+ FTE / 80+ years of experience / 3 years food printing experience ingredient, (re)formulation, and product knowledge and R&D knowledge and R&D on extraction and use of alternative ingredients specialized food preparation and characterization facilities

3 Introduction to 3D food printing

4 Rapid Manufacturing (3D printing) 3D printing allows the layer-wise building of a structure directly from a 3D computer drawing using computer-controlled additive fabrication techniques without human intervention.

5 Not just printing 3D printing, a.k.a. rapid manufacturing additive manufacturing additive layer manufacturing rapid prototyping freeform fabrication inkjet 3D printing powder bed printing stereolithography (SLA) selective laser sintering (SLS) direct metal laser sintering (DMLS) electron beam melting (EBM) fused deposition modeling (FDM) laminated object manufacturing (LOM)

6 Why print food? Personalized food?? ingredients, composition, flavors, shapes, size health/medical, lifestyle, (dis)likes Convenience Alternative ingredients proteins from algae, grass, lupine seeds, beet leaf, insects create tasty, structured foods?? freshly prepared food when you want it personal chef + microwave Design freedom innovative shapes, textures, flavors, etc. new product concepts, fun!

7 Where print food? Large food companies (centralized)?? food concept development mass production printed food personalized / on demand Food service industry (centralized or local) Small food companies (local) patisseries / bakers chocolate copy shop (design)?? catering / restaurants sport & health centers (personalized: design, comp.) Home (local) personalized food (design, composition)

8 Food printer concepts Moléculaire - image: Electrolux Cornucopia - image: MIT Food printer - image: Philips Atomium - image: Electrolux

9 Food printers Chocolate printer - image: ChocEdge Foodini - image: Natural Machines ChefJet - image: 3D Systems

10 Technologies FDM

11 Technologies PBP

12 Technologies SLS

13 Technologies SLA

14 Materials types for food printing FDM: Purees, gels, molten materials, doughs PBP: Powders + Liquids / molten materials SLS: Powders SLA: Liquids Wide range of materials are theoretically suitable....but, not all materials and formulations are directly suitable. Materials, processes, and equipment must be matched, tuned, and/or adapted: Material and recipe adaptation/reformulation Process parameter tuning Equipment modification

15 How to 3D print food

16 From idea to 3D printed shape material and process parameters

17 New food products: not straightforward material and process parameters

18 Formulation + process optimization Formulation 1 Formulation 2 Formulation ## 20% 80% 20% 80% 20% 80% 40% 60% 40% 60% 40% 60% 20% 80% 20% 80% 20% 80% 40% 60% 40% 60% 40% 60%

19 Optimized formulation Settings Line distance = 0.1 mm Writing speed = 1250 mm/sec Laser power = 50 % Layers = 50 Shape = Hollow cube 15x15x15 mm Layer thickness = 0.3 mm

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21 Food printing at TNO

22 Early food products TNO

23 Early food products TNO continued

24 Food printing projects for gastronomy

25 3D printed Michelin star desert

26 Fabergé egg

27 Autumn

28 Masterpiece

29 Beyond shape... Food printing of textures

30 Personalized food printing Yesterday leg of chicken mash Today hand-made, shaped leg of chicken (non-personalized) Tomorrow PERFORMANCE meals personalised & shaped meals, industrially manufactured

31 Personalized food parameters For any given food item (e.g. a piece of broccoli) the following parameters can be personalized: Composition total # calories added macronutrients: protein, fat added micronutrients: minerals, vitamins, PUFAs Other size hardness

32 Mixing tests with pea puree puree + oil = 2:1 puree + oil = 4:1 puree + oil + binder = 4:2:4 puree + oil + binder = 6:1:3

33 high % binder low % binder Printing tests with pureed pork meat Print test cubes to evaluate: building performance looks object strength stability after heating after building after heating (10 sec microwave)

34 Performance 3D printed vegetables

35 Food texture development using 3D printing Example: texture made via powder bed printing (PBP) Targeted spatial arrangement for texture modulation powder bed: model material formulation(s) printer(s): 3 printer heads each containing different ingredients Layer 4 Layer 3 Layer 2 Layer 1 Oil droplet/ Solution droplet

36 Printing protocols influence texture Initial water spray to consolidate powder bed Deposition of oil droplets (varying in number and size) Add another layer and repeat process 4 Layer 2 powder bed Layer 1 powder bed Layer 1 powder bed Layer 1 powder bed Layer 2 powderbed Layer 1 powder bed Layer 1 powder bed

37 Multi-texture 3D cake-type product porous layer dense layer porous layer shape after baking

38 Investigating ingredient functionality required for 3D food printing Wet powder bed (with test material) Barrier/test material Dry powder bed multilayer testing systems (here moisture/color diffusion was tested)

39 3D printing of gel materials Both in FDM and PBP (as well as in combination with other 3D printing technologies). will result in: Filled gels Gels as texture modifiers Printed protein gels printed gel with included printed liquid droplets complex voxel-type printed products composed of gels printed solid with included printed gel particles

40 The future of 3D printed food

41 Equipment and Materials development directions EQUIPMENT MATERIALS CONNECTION EQUIPMENT & MATERIALS industrial texture / structure gastronomy / prof kitchen completely new product home shape / decoration

42 The future tastes good