Effect of movement speed and flow capacity on the printed chocolate in 3D printing machine

The development of 3D printing is now widely used for various purposes. This technology has developed rapidly and is quite promising in its use. One of the uses was food printing with a 3d printer technique. 3D printers to print chocolate food will increase food product innovation because food can be printed based on certain customizations. In 3D food printing, the printout results were expected to match its size, shape, and smoothness. In order for the 3D printed food prints to reach the expected shape, it is necessary to set the right parameters. There are several influential parameters, including printing speed, extrusion capacity, and nozzle diameter. Each of these parameters is interrelated and influences each other. In this study, the parameters of extrusion capacity and printing speed have been varied to determine the effect of each parameter on the quality of chocolate printing. Movement speed variations have been set to 100 mm/min, 350 mm/min, and 600 mm/min. The chocolate extrusion capacity is set based on the percentage of the machine’s default condition. The test was carried out with a temperature maintained at 33°C-37°C. The results of the study obtained a relationship between movement speed and flow. The faster the speed of movement will require a larger extrusion capacity as well.