A Heat Control Mechanism on the Extruder System of the Chocolate 3D Printer Machine

Abstract

The use of digital fabrication for the field of food processing has been widely used both for process efficiency, improving food quality, product innovation, and special needs. The use of 3D printers to print food is a challenge for the food industry in the future, one of which is the chocolate industry. In the chocolate 3D Printer machine, an essential process is the heating mechanism of the extruder. Proper heating will allow the chocolate to melt well and easily push out of the extruder to print. This study used an AC heater to heat the extruder and was combined with a fan towards the extruder to maintain temperature stability. The use of heating devices and cooling fans has been set to maintain the chocolate's minimum and maximum heat set-points to maintain the allowable temperature. The result of the research was a configuration of heating and cooling settings on the extruder 3D printer so that the heating process was stable at the allowable temperature. The best melting conditions have occurred at a temperature setting between 31-32.5℃, resulting in an actual chocolate temperature between 33⁰-47℃.