Host: The Japan Society of Mechanical Engineers
Name : [in Japanese]
Date : May 29, 2024 - June 01, 2024
The advancements in 3D printing, specifically the emerging field of 4D printing, represent an additive manufacturing (AM) process with transformative potential. The focus is on 4D food printing, still in its initial stages but accumulating significant interest from academia and industry. This study explores the controlled volume change facilitated by the composition of food ink, considering both the lower limit of viscosity and the upper limit of hardness. Notably, cricket powder is incorporated for its high protein content. The sizes are compared before and after heating using CT scan data. The interaction between cricket powder and baking powder is examined, highlighting the influence of cricket powder’s moisture content on the leavening process, which is crucial for product development.
