Optimization of extrusion process for 3D hard candy manufacture

Abstract In the domain of 3D food printing, previously developed 3D candy printers focused majorly on soft candy materials, such as chocolate, gum, and jelly. These techniques also presented limitations in terms of reproducibility and model diversity. Accordingly, this study aimed to address these problems via investigation of the behavior of sugar, a printing material, with respect to the extrusion process of 3D hard candy manufacture and analysis of the reproducibility. Moreover, the relationship among the nozzle movement speed, extrusion speed, and pattern spacing was analyzed to derive the optimal conditions for the extrusion process for reproducing a 3D virtual model. It was observed that the pattern spacing was optimized at 0.9 mm, considering a stable manufacturing process and manufacturing speed. The optimized parameter values of nozzle diameter, nozzle-substrate distance, pneumatic pressure, control temperature, printing speed, and standoff distance were computed through a correlation analysis conducted with pattern spacing. Under these conditions, moldings with a total height of 6 cm could be built. Moreover, a considerably high reproducibility of the 3D model was achieved on consideration of changes in the pattern thickness according to the nozzle movement speed and extrusion speed. Overall, this study contributes to literature and bridges a gap therein by presenting a process technology for guaranteeing the reproducibility of 3D models. It also demonstrates that the production of personalized custom shapes will be effective and feasible in the future.