Multifunctional 3D food printer with quad-screw nozzle for four-color printing and dual ink mixing
Koki Fujiwara, Yuya Suzuki, Koji Toba, Jun Ogawa, Hidemitsu Furukawa, Masahiro Hashizume, Takashi Noji, Koh Teratani, N. Ito
Abstract
This paper presents a novel multifunctional 3D food printer that significantly enhances conventional food manufacturing techniques. The printer features a quad-screw nozzle system capable of precisely mixing up to four different bioinks simultaneously, enabling the creation of complex multicolor food structures. Utilizing its four distinct functions—quad, replicator, multicolor, and mixing print—the printer facilitates a flexible design tailored for various culinary applications. Various bioinks, including polysaccharide curdlan, vegetable, and dairy powders, were tested to evaluate their mechanical properties and printability. Quantitative analyses were conducted using rheological measurements to assess apparent viscosity, while texture profile analysis (TPA) was employed to measure ink hardness, cohesiveness, and adhesiveness. The results indicated that the composition of the inks critically influenced the structural integrity and aesthetic quality of the printed food items. Computed tomography (CT) was used to investigate the accuracy of the printed structures. This technique allows a detailed evaluation of the shape and structure of printed foods, contributing to the improvement of product quality. This innovative approach expands the possibilities of food design and production and paves the way for diverse and creative culinary applications.