Edible 3D Printing
Walters, P., Huson, D. and Southerland, D. (2011) Edible 3D Printing. In: Society for Imaging Science and Technology, , ed. (2011) NIP27: International Conference on Digital Printing Technologies and Digital Fabrication 2011. (27) USA: The Society for Imaging Science and Technology, pp. 819-822. ISBN 978892082964 Available from: http://eprints.uwe.ac.uk/15349
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A peer-reviewed conference paper given at the 3D Printing and Prototyping panel at the Digital Fabrication 2011 Conference, NIP 27, 27th International Conference on Digital Printing Technologies. The potential of 3D printing has been under technical and philosophical discussion for some time, but current rapid prototyping materials can be costly and are limited in terms of functional and visual qualities. Food-based materials could provide a novel and exciting alternative which may also be affordable and accessible as 3d printing extends from industrial applications towards educational and home use. This paper compared and contrasted the findings of a research project that explored freeform fabrication of food-based materials using rapid prototyping techniques: Rapid tooling: Using conventional Z-Corp powder binder 3d printing to fabricate master models from which silicon moulds are made and food materials cast. Powder / binder 3D printing using a combination of different sugars to produce edible forms. Extrusion based rapid manufacture using materials that include potato, chocolate and cream cheese. The investigation of food as a material used in conjunction with these technologies is a growing area of interest and investigation. This paper reviewed the work already being undertaken by others in the field, as well as articulating the findings of our research project, and pointing to opportunities for future developments in this field.