Host: The Japan Society of Mechanical Engineers
Name : [in Japanese]
Date : March 14, 2018 - March 15, 2018
In this study, a system that can print in high accuracy when printing high viscous material with electrostatic inkjet method has been developed in order to create a high quality food product. However, when creating a 3D structure with the developed system, rheology of the printing material needs to be considered. Therefore, we have also investigated the influence of rheology by printing food sample within different printing surface temperature and printing time lapse. The appropriate surface temperature and printing time course have been determined by the study in order to print 3-dimensional structure for food material.
