Enhancing Printability Through Design Feature Analysis for 3D Food Printing Process Optimization
Mohammed Alghamdy, Iris He, Guru Ratan Satsangee, Hadi Keramati, Rafiq Ahmad
Abstract
We present a novel, systematic method for evaluating design printability in 3D food printing using a scoring system based on the Design for Additive Manufacturing (DfAM) guidelines. This study addresses a gap in the current literature by proposing a structured approach to assess and enhance the printability of 3D food designs. Our framework consists of a set of nine critical questions derived from the multi-level DfAM guidelines, focusing on key printability factors including unsupported features, geometric accuracy, and surface finish. The evaluation process converts qualitative assessments into numerical values, resulting in a comprehensive printability score that categorizes designs into high, moderate, or low printability levels. To validate the effectiveness of this method, we conducted a case study involving five different designs. The scoring system successfully explores the design space and maximizes the printability of 3D food products. This method alleviates the challenges in design evaluation compared with traditional trial-and-error approaches. The results demonstrate the practicality and efficiency of our framework’s output. The proposed methodology provides a structured approach to design evaluation, offering practical insights and a valuable tool for improving the success rate of 3D printed food products. This research contributes to the field by offering a systematic framework for assessing and enhancing the printability of 3D food designs, potentially accelerating the adoption and effectiveness of 3D food printing technology in various applications.