Researchers at the Hong Kong University of Science and Technology (HKUST) have created an exciting new 3D printer that makes food layer by layer. This innovative machine uses graphene and artificial intelligence to produce complex, edible shapes. What’s really cool is its use of precision infrared heating, which enhances both quality and safety.
Traditionally, 3D food printers face challenges in terms of food safety and the need for expert supervision. Many current printers work in two separate steps. First, they extrude a cold food paste to form the item. Then, the food is transferred to an oven or fryer for cooking. This process can lead to oddly shaped food and increases the risk of contamination during the transfer. The new 3D printer addresses these issues by combining both steps into one. It can build and cook food at the same time.
This simultaneous cooking and printing is made possible by the 3D printer’s infrared heater, crafted from laser-induced graphene. The heater provides precise temperature control, reaching over 278°F (137°C) on the top layer while keeping the sides at a steady 221°F (105°C). Impressively, the printer only uses 14 watts of power, which is much less than the 1,000-2,000 watts used by traditional appliances like ovens and air fryers. During testing, the team used starch-based cookie dough. With each new layer extruded, the infrared heater cooks it right away.
This immediate cooking effect helps maintain the food’s shape while eliminating harmful bacteria. Because the food is cooked right after printing, there’s no waiting time that could lead to slumping or deformation.
Further analysis showed that this method produces better results than conventional cooking. Using a scanning electron microscope, researchers found that the infrared-cooked samples had a consistent internal structure without the swelling often seen in oven-baked items. X-ray analysis confirmed even heat distribution, ensuring thorough cooking without compromising the food’s structure.
In terms of food safety, this new method significantly reduces bacterial growth. Traditional cooked foods can see a spike in bacteria within 48 hours, but the infrared-treated items maintained only 0-6 bacterial colonies at 212°F (100°C) compared to more than 200 colonies in oven-baked samples. The quick, high-temperature cooking of each layer plays a major role in this improvement.
The implications of this technology go beyond just making food. The integration of AI design tools and cooking capabilities could revolutionize automated food production. The printer’s energy efficiency and compact design make it ideal for restaurants and bakeries, allowing them to create personalized food items without requiring extensive training.
Healthcare settings could particularly benefit from this technology. It allows for precise control over ingredients and portions, ensuring consistent quality and safety in specialized diets. This could greatly enhance the automated production of meals tailored for specific health needs.
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3d printing, Energy & Environment, Inventions and Machines
