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식품 3D 프린터 부품 설계 및 제조를 통한 출력 품질 향상 연구 Research on Improving Output Quality through Design and Manufacturing of Food 3D Printer Parts

김정섭, 김태성, 이규석
  • 언어KOR
  • URLhttp://db.koreascholar.com/Article/Detail/437037
대한안전경영과학회지
제26권 제3호 (2024.09)
pp.133-140
대한안전경영과학회 (Korea Safety Management & Science)
초록

In this paper, we aim to improve the output quality of a food 3D printer through optimized component design and implementation. Existing 3D printers produce customized outputs according to consumer needs, but have problems with output speed and poor quality. In this paper, we aim to solve this problem through optimized design of unit parts such as the extruder, nozzle, guide, and external case. Fusion 360 was used for element design, and in the performance evaluation of the implemented system, the average precision was 0.06mm, which is higher than the non-repeatable precision of ±0.1㎜ of other products, and the feed speed of the existing system was evaluated to be more than twice as fast, from 70mm/s to 140mm/s. In the future, we plan to continuously research output elements that can produce texture and color and device control methods for convenience.

키워드
3D printerFoodRepeatabilityFeed rateFusion 360
목차
Abstract
1. 서 론
2. 이론적 배경
    2.1 3D Printing의 종류
    2.2 관련 문헌
3. 시스템 설계 및 구현
    3.1 3D printer 개발 환경
    3.2 식품3D Printer 설계 및 구현
4. 실험 및 결과
5. 결 론
6. References
저자 소개
저자
  • 김정섭(금오공과대학교 컨설팅학과 박사과정) | Jung-Sub Kim (Student, Kumoh National Institute of Technology)
  • 이규석(금오공과대학교 산업공학 박사) | Gyu-Seok Lee (Ph.D, Kumoh National Institute of Technology)
  • 김태성(금오공과대학교 산업공학과 교수) | Tae-Sung Kim (Professor, Kumoh National Institute of Technology) Corresponding author