Research on Optimizing Forming Accuracy in Food 3D Printing Based on Temperature–Pressure Dual Closed-Loop Control

Abstract

In this paper, a new 3D printing system based on temperature–pressure double closed-loop collaborative control is proposed to solve the problem of 3D printing accuracy of starch food. The rapid and accurate adjustment of the nozzle temperature is realized by the hybrid control of Bang-Bang and PID, and the extrusion pressure is optimized in real time by combining the adaptive fuzzy PID algorithm, which effectively reduces the influence from the change of material rheological properties and external interference. The experimental results show that the printing accuracy of the system is up to 98% at 40 °C, the pressure fluctuation is reduced by 80%, and the molding accuracy of complex structures is improved to 97%, which significantly improves the over-extrusion and under-extrusion, and provides an effective solution for stable and high-precision printing of high-viscosity food materials.