ファクトリーオートメーション部品を利用した研究用途向け3Dフードプリンター
近年，食品工学の分野において3Dフードプリンティング（3DFP）が大きな注目を集めている．3DFP技術の発展には，基礎および応用研究に使用可能な機能を備えた造形装置の整備が不可欠である．本研究では，市販プリンターやRepRapプロジェクトに基づく装置とは異なるアプローチとして，ファクトリーオートメーション（FA）部品を用いて3Dフードプリンターを構築する手法を検討した．開発した装置には，シリンジベースのエクストルージョン方式を採用し，様々な食品ペースト素材の造形に対応した．印刷ヘッドの水平移動にベルトプーリー駆動機構を，印刷ステージの上下移動にはリードスクリュー機構を用いた．エクストルーダーに...
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| Published in | 日本食品工学会誌 Vol. 26; no. 2; pp. 51 - 71 |
|---|---|
| Main Authors | , , , |
| Format | Journal Article |
| Language | Japanese |
| Published |
一般社団法人 日本食品工学会
15.06.2025
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1345-7942 1884-5924 |
| DOI | 10.11301/jsfe.24662 |
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| Abstract | 近年，食品工学の分野において3Dフードプリンティング（3DFP）が大きな注目を集めている．3DFP技術の発展には，基礎および応用研究に使用可能な機能を備えた造形装置の整備が不可欠である．本研究では，市販プリンターやRepRapプロジェクトに基づく装置とは異なるアプローチとして，ファクトリーオートメーション（FA）部品を用いて3Dフードプリンターを構築する手法を検討した．開発した装置には，シリンジベースのエクストルージョン方式を採用し，様々な食品ペースト素材の造形に対応した．印刷ヘッドの水平移動にベルトプーリー駆動機構を，印刷ステージの上下移動にはリードスクリュー機構を用いた．エクストルーダーにノズルパージおよびリトラクション機能を付加することにより，高粘度かつ圧縮性のある食品ペーストを安定的に吐出できることを確認した．米粉ペースト，クリームチーズ，ジャガイモデンプンゲルを用いた成形試験により，開発した装置が，研究用途として十分な精度が得られることを確認した．機械・電気部品の合計費用は約39万円，設計および組立に要した時間はそれぞれ約80時間，40時間であった．本装置は，3DFPにおける研究を推進するための実用的な手段として，研究者に新たな選択肢を提供するものである． |
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| AbstractList | 近年，食品工学の分野において3Dフードプリンティング（3DFP）が大きな注目を集めている．3DFP技術の発展には，基礎および応用研究に使用可能な機能を備えた造形装置の整備が不可欠である．本研究では，市販プリンターやRepRapプロジェクトに基づく装置とは異なるアプローチとして，ファクトリーオートメーション（FA）部品を用いて3Dフードプリンターを構築する手法を検討した．開発した装置には，シリンジベースのエクストルージョン方式を採用し，様々な食品ペースト素材の造形に対応した．印刷ヘッドの水平移動にベルトプーリー駆動機構を，印刷ステージの上下移動にはリードスクリュー機構を用いた．エクストルーダーにノズルパージおよびリトラクション機能を付加することにより，高粘度かつ圧縮性のある食品ペーストを安定的に吐出できることを確認した．米粉ペースト，クリームチーズ，ジャガイモデンプンゲルを用いた成形試験により，開発した装置が，研究用途として十分な精度が得られることを確認した．機械・電気部品の合計費用は約39万円，設計および組立に要した時間はそれぞれ約80時間，40時間であった．本装置は，3DFPにおける研究を推進するための実用的な手段として，研究者に新たな選択肢を提供するものである． |
| Author | 吉村, 正俊 鎌田, 樹 五月女, 格 根井, 大介 |
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| Copyright | 2025 一般社団法人 日本食品工学会 |
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| References | 10) R.E. Enfield, J. K. Pandya, J. Lu, D. J. McClements, A. J. Kinchla; The future of 3D food printing: Opportunities for space applications. Crit. Rev. Food Sci. Nutr., 63, 10079-10092 (2023). 23) L. Wang, M. Zhang, B. Bhandari, C. Yang; Investigation on fish surimi gel as promising food material for 3D printing. J. Food Eng., 220, 101-108 (2018). 1) S. Holland, T. Foster, W. MacNaughtan, C. Tuck; Design and characterisation of food grade powders and inks for microstructure control using 3D printing. J. Food Eng., 220, 12-19 (2018). 4) N. Nachal, J. A. Moses, P. Karthik, C. Anandharamakrishnan; Applications of 3D printing in food processing. Food Eng. Rev., 11, 123-141 (2019). 41) E. Demircan, B. Özçelik; Development of affordable 3D food printer with an exchangeable syringe-pump mechanism. HardwareX, 14, e00430 (2023). 36) Z. Liu, M. Zhang, C. H. Yang; Dual extrusion 3D printing of mashed potatoes/strawberry juice gel. LWT - Food Sci. Technol., 96, 589-596 (2018). 37) M. Horiuchi, T. Akachi, M. Kawakami, H. Furukawa; “Texture design and its effect of soft foods suitable for nursing foods using macroscopic 3D structures printed by 3D food printer” (in Japanese). Jpn. J. Food Eng., 22, 119-134 (2021). 21) D. Nei, Y. Ando, I. Sotome; Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing. Food Sci. Technol. Res., 28, 207-216 (2022). 5) J. Sun, Z. Peng, L. Yan, J. Y. H. Fuh, G. S. Hong; 3D food printing-An innovative way of mass customization in food fabrication. Int. J. Bioprint. 1, 27-38 (2015). 27) T. Anukiruthika, J. A. Moses, C. Anandharamakrishnan; 3D printing of egg yolk and white with rice flour blends. J. Food Eng., 265, 109691 (2020). 22) C. le Tohic, J. J. O’Sullivan, K. P. Drapala, V. Chartrin, T. Chan, A. P. Morrison, J. P. Kerry, A. L. Kelly; Effect of 3D printing on the structure and textural properties of processed cheese. J. Food Eng., 220, 56-64 (2018). 24) Y. Pan, Q. Sun, Y. Liu, S. Wei, Z. Han, O. Zheng, H. Ji, B. Zhang, S. Liu; Optimization of 3D printing formulation of shrimp surimi based on response surface method. LWT, 199, 116126 (2024). 8) S. Ahmadzadeh, T. Clary, A. Rosales, A. Ubeyitogullari; Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach. Food Sci. Nutr., 12, 84-93 (2024). 28) S. Thangalakshmi, V. K. Arora, B. P. Kaur, S. Malakar; Investigation on rice flour and jaggery paste as food material for extrusion-based 3D printing. J. Food Process. Preserv., 45, e15375 (2021). 31) B. Yan, Z. Zhao, N. Zhang, H. Ruan, X. Yu, J. Zhao, H. Zhang, W. Chen, D. Fan; 3D food printing curing technology based on gellan gum. J. Food Eng., 327, 111036 (2022). 33) N. P. Kim, J. S. Eo, D. Cho; Optimization of piston type extrusion (PTE) techniques for 3D printed food. J. Food Eng., 235, 41-49 (2018). 14) F. C. Godoi, S. Prakash, B. R. Bhandari; 3d printing technologies applied for food design: Status and prospects. J. Food Eng., 179, 44-54 (2016). 6) K. Shubham, T. Anukiruthika, S. Dutta, A. V. Kashyap, J. A. Moses, C. Anandharamakrishnan; Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches. Trends Food Sci. Technol., 99, 58-75 (2020). 38) H. Kozu, T. Umeda, I. Kobayashi; Production and characterization of 3D-printed foods with hybrid layered structures consisting of agricultural product-derived inks. J. Food Eng., 360, 111720 (2024). 9) S. Punia Bangar, V. Chaudhary, P. Kajla, G. Balakrishnan, Y. Phimolsiripol; Strategies for upcycling food waste in the food production and supply chain. Trends Food Sci. Technol., 143, 104314 (2024). 12) C. Tan, W. Y. Toh, G. Wong, L. Li; Extrusion-based 3D food printing - Materials and machines. Int. J. Bioprint., 4, 143 (2018). 7) Y. Chen, S. Bi, J. Gu, Q. Che, R. Liu, W. Li, T. Dai, D. Wang, X. Zhang, Y. Zhang; Achieving personalized nutrition for patients with diabetic complications via 3D food printing. Int. J. Bioprint., 10, 296-311 (2024). 20) C. Feng, M. Zhang, B. Bhandari, Y. Ye; Use of potato processing by-product: Effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks. LWT - Food Sci. Technol., 125, 109265 (2020). 32) M. Kawakami, H. Furukawa; “Recent development in 3D food printing” (in Japanese). J. Imaging Soc. Jpn., 58, 434-440 (2019). 2) S. Singhal, P. Rasane, S. Kaur, U. Garba, A. Bankar, J. Singh, N. Gupta; 3D food printing: Paving way towards novel foods. An. Acad. Bras. Cienc., 92(3), 1-26 (2020). 35) C. Severini, A. Derossi, D. Azzollini; Variables affecting the printability of foods: Preliminary tests on cereal-based products. Innov. Food Sci. Emerg. Technol., 38, 281-291 (2016). 34) M. S. Huang, M. Zhang, B. Bhandari; Assessing the 3D printing precision and texture properties of brown rice induced by infill levels and printing variables. Food Bioprocess Technol., 12, 1185-1196 (2019). 29) I. Dankar, A. Haddarah, F. E. L. Omar, F. Sepulcre, M. Pujolà; 3D printing technology: The new era for food customization and elaboration. Trends Food Sci. Technol., 75, 231-242 (2018). 39) I. A. Ferreira, J. L. Alves; Low-cost 3D food printing. Ciênc. Tecnol. Mater., 29, e265-e269 (2017). 16) D. Nei, T. Sasaki; Applicability of defatted soybean flours to 3D food printer: Effect of milling methods on printability and quality of 3D-printed foods. J. Food Eng., 337, 111237 (2023). 40) M. Alimanova, A. Zholdygarayev, A. Tursynbekova, D. Kozhamzharova; Overview of a low-cost self-made 3D food printer. 2017 13th International Conference on Electronics, Computer and Computation (ICECCO), 1-5 (2017). 15) K. Takaya; “The development of application technology for 3D food printer backed by texture” (in Japanese). Jpn. J. Sens. Eval., 27, 2-6 (2023). 3) K. Aiso, M. Kawakami, H. Furukawa; “Expansion of food types via 3D food printing: artificial meat, super-care food, 4D food, and edible robots” (in Japanese). Nippon Shokuhin Kagaku Kogaku Kaishi, 69, 149-153 (2022). 17) F. Yang, M. Zhang, Z. Fang, Y. Liu; Impact of processing parameters and post-treatment on the shape accuracy of 3D-printed baking dough. Int. J. Food Sci. Technol., 54, 68-74 (2019). 11) J. Sun, W. Zhou, L. Yan, D. Huang, L. Y. Lin; Extrusion-based food printing for digitalized food design and nutrition control. J. Food Eng., 220, 1-11 (2018). 18) E. Pulatsu, J. W. Su, S. M. Kenderes, J. Lin, B. Vardhanabhuti, M. Lin; Effects of ingredients and pre-heating on the printing quality and dimensional stability in 3D printing of cookie dough. J. Food Eng., 294, 110412 (2021). 19) J. Martínez-Monzó, J. Cárdenas, P. García-Segovia; Effect of temperature on 3D printing of commercial potato puree. Food Biophys., 14, 225-234 (2019). 26) H. W. Kim, H. Bae, H. J. Park; Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material. J. Food Eng., 215, 23-32 (2017). 13) F. Pallottino, L. Hakola, C. Costa, F. Antonucci, S. Figorilli, A. Seisto, P. Menesatti; Printing on food or food printing: a review. Food Bioprocess Technol., 9, 725-733 (2016). 30) M. Horiuchi, T. Akachi, R. Fujii, M. Kawakami, H. Furukawa; “3D food printing for soft foods such as nursing food: Effects of protein and gelling agent added to burdock puree on retaining the shape of the discharged line and the printed object” (in Japanese). Jpn. J. Food Eng., 22, 27-38 (2021). 42) V. E. Kuznetsov, A. N. Solonin, O. D. Urzhumtsev, R. Schilling, A. G. Tavitov; Strength of PLA components fabricated with fused deposition technology using a desktop 3D printer as a function of geometrical parameters of the process. Polymers, 10, 313 (2018). 43) F. Yang, M. Zhang, B. Bhandari, Y. Liu; Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters. LWT - Food Sci. Technol., 87, 67-76 (2018). 25) P. Rando, M. Ramaioli; Food 3D printing: Effect of heat transfer on print stability of chocolate. J. Food Eng., 294, 110415 (2021). |
| References_xml | – reference: 9) S. Punia Bangar, V. Chaudhary, P. Kajla, G. Balakrishnan, Y. Phimolsiripol; Strategies for upcycling food waste in the food production and supply chain. Trends Food Sci. Technol., 143, 104314 (2024). – reference: 43) F. Yang, M. Zhang, B. Bhandari, Y. Liu; Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters. LWT - Food Sci. Technol., 87, 67-76 (2018). – reference: 20) C. Feng, M. Zhang, B. Bhandari, Y. Ye; Use of potato processing by-product: Effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks. LWT - Food Sci. Technol., 125, 109265 (2020). – reference: 36) Z. Liu, M. Zhang, C. H. Yang; Dual extrusion 3D printing of mashed potatoes/strawberry juice gel. LWT - Food Sci. Technol., 96, 589-596 (2018). – reference: 37) M. Horiuchi, T. Akachi, M. Kawakami, H. Furukawa; “Texture design and its effect of soft foods suitable for nursing foods using macroscopic 3D structures printed by 3D food printer” (in Japanese). Jpn. J. Food Eng., 22, 119-134 (2021). – reference: 39) I. A. Ferreira, J. L. Alves; Low-cost 3D food printing. Ciênc. Tecnol. Mater., 29, e265-e269 (2017). – reference: 33) N. P. Kim, J. S. Eo, D. Cho; Optimization of piston type extrusion (PTE) techniques for 3D printed food. J. Food Eng., 235, 41-49 (2018). – reference: 38) H. Kozu, T. Umeda, I. Kobayashi; Production and characterization of 3D-printed foods with hybrid layered structures consisting of agricultural product-derived inks. J. Food Eng., 360, 111720 (2024). – reference: 41) E. Demircan, B. Özçelik; Development of affordable 3D food printer with an exchangeable syringe-pump mechanism. HardwareX, 14, e00430 (2023). – reference: 25) P. Rando, M. Ramaioli; Food 3D printing: Effect of heat transfer on print stability of chocolate. J. Food Eng., 294, 110415 (2021). – reference: 3) K. Aiso, M. Kawakami, H. Furukawa; “Expansion of food types via 3D food printing: artificial meat, super-care food, 4D food, and edible robots” (in Japanese). Nippon Shokuhin Kagaku Kogaku Kaishi, 69, 149-153 (2022). – reference: 21) D. Nei, Y. Ando, I. Sotome; Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing. Food Sci. Technol. Res., 28, 207-216 (2022). – reference: 22) C. le Tohic, J. J. O’Sullivan, K. P. Drapala, V. Chartrin, T. Chan, A. P. Morrison, J. P. Kerry, A. L. Kelly; Effect of 3D printing on the structure and textural properties of processed cheese. J. Food Eng., 220, 56-64 (2018). – reference: 6) K. Shubham, T. Anukiruthika, S. Dutta, A. V. Kashyap, J. A. Moses, C. Anandharamakrishnan; Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches. Trends Food Sci. Technol., 99, 58-75 (2020). – reference: 14) F. C. Godoi, S. Prakash, B. R. Bhandari; 3d printing technologies applied for food design: Status and prospects. J. Food Eng., 179, 44-54 (2016). – reference: 35) C. Severini, A. Derossi, D. Azzollini; Variables affecting the printability of foods: Preliminary tests on cereal-based products. Innov. Food Sci. Emerg. Technol., 38, 281-291 (2016). – reference: 18) E. Pulatsu, J. W. Su, S. M. Kenderes, J. Lin, B. Vardhanabhuti, M. Lin; Effects of ingredients and pre-heating on the printing quality and dimensional stability in 3D printing of cookie dough. J. Food Eng., 294, 110412 (2021). – reference: 27) T. Anukiruthika, J. A. Moses, C. Anandharamakrishnan; 3D printing of egg yolk and white with rice flour blends. J. Food Eng., 265, 109691 (2020). – reference: 42) V. E. Kuznetsov, A. N. Solonin, O. D. Urzhumtsev, R. Schilling, A. G. Tavitov; Strength of PLA components fabricated with fused deposition technology using a desktop 3D printer as a function of geometrical parameters of the process. Polymers, 10, 313 (2018). – reference: 19) J. Martínez-Monzó, J. Cárdenas, P. García-Segovia; Effect of temperature on 3D printing of commercial potato puree. Food Biophys., 14, 225-234 (2019). – reference: 34) M. S. Huang, M. Zhang, B. Bhandari; Assessing the 3D printing precision and texture properties of brown rice induced by infill levels and printing variables. Food Bioprocess Technol., 12, 1185-1196 (2019). – reference: 11) J. Sun, W. Zhou, L. Yan, D. Huang, L. Y. Lin; Extrusion-based food printing for digitalized food design and nutrition control. J. Food Eng., 220, 1-11 (2018). – reference: 10) R.E. Enfield, J. K. Pandya, J. Lu, D. J. McClements, A. J. Kinchla; The future of 3D food printing: Opportunities for space applications. Crit. Rev. Food Sci. Nutr., 63, 10079-10092 (2023). – reference: 15) K. Takaya; “The development of application technology for 3D food printer backed by texture” (in Japanese). Jpn. J. Sens. Eval., 27, 2-6 (2023). – reference: 1) S. Holland, T. Foster, W. MacNaughtan, C. Tuck; Design and characterisation of food grade powders and inks for microstructure control using 3D printing. J. Food Eng., 220, 12-19 (2018). – reference: 31) B. Yan, Z. Zhao, N. Zhang, H. Ruan, X. Yu, J. Zhao, H. Zhang, W. Chen, D. Fan; 3D food printing curing technology based on gellan gum. J. Food Eng., 327, 111036 (2022). – reference: 7) Y. Chen, S. Bi, J. Gu, Q. Che, R. Liu, W. Li, T. Dai, D. Wang, X. Zhang, Y. Zhang; Achieving personalized nutrition for patients with diabetic complications via 3D food printing. Int. J. Bioprint., 10, 296-311 (2024). – reference: 4) N. Nachal, J. A. Moses, P. Karthik, C. Anandharamakrishnan; Applications of 3D printing in food processing. Food Eng. Rev., 11, 123-141 (2019). – reference: 16) D. Nei, T. Sasaki; Applicability of defatted soybean flours to 3D food printer: Effect of milling methods on printability and quality of 3D-printed foods. J. Food Eng., 337, 111237 (2023). – reference: 28) S. Thangalakshmi, V. K. Arora, B. P. Kaur, S. Malakar; Investigation on rice flour and jaggery paste as food material for extrusion-based 3D printing. J. Food Process. Preserv., 45, e15375 (2021). – reference: 26) H. W. Kim, H. Bae, H. J. Park; Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material. J. Food Eng., 215, 23-32 (2017). – reference: 5) J. Sun, Z. Peng, L. Yan, J. Y. H. Fuh, G. S. Hong; 3D food printing-An innovative way of mass customization in food fabrication. Int. J. Bioprint. 1, 27-38 (2015). – reference: 2) S. Singhal, P. Rasane, S. Kaur, U. Garba, A. Bankar, J. Singh, N. Gupta; 3D food printing: Paving way towards novel foods. An. Acad. Bras. Cienc., 92(3), 1-26 (2020). – reference: 13) F. Pallottino, L. Hakola, C. Costa, F. Antonucci, S. Figorilli, A. Seisto, P. Menesatti; Printing on food or food printing: a review. Food Bioprocess Technol., 9, 725-733 (2016). – reference: 8) S. Ahmadzadeh, T. Clary, A. Rosales, A. Ubeyitogullari; Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach. Food Sci. Nutr., 12, 84-93 (2024). – reference: 24) Y. Pan, Q. Sun, Y. Liu, S. Wei, Z. Han, O. Zheng, H. Ji, B. Zhang, S. Liu; Optimization of 3D printing formulation of shrimp surimi based on response surface method. LWT, 199, 116126 (2024). – reference: 32) M. Kawakami, H. Furukawa; “Recent development in 3D food printing” (in Japanese). J. Imaging Soc. Jpn., 58, 434-440 (2019). – reference: 12) C. Tan, W. Y. Toh, G. Wong, L. Li; Extrusion-based 3D food printing - Materials and machines. Int. J. Bioprint., 4, 143 (2018). – reference: 40) M. Alimanova, A. Zholdygarayev, A. 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| SubjectTerms | Extrusion-based 3D printing Factory automation components Open-source hardware Programmable motion control |
| Title | ファクトリーオートメーション部品を利用した研究用途向け3Dフードプリンター |
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