State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Faculty of Food Science and Engineering, Kunming University of Science and Technology, 727 Jingming South Road, Kunming, Yunnan 650500, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China.
Food Res Int. 2022 Jul;157:111214. doi: 10.1016/j.foodres.2022.111214. Epub 2022 Apr 4.
Conventional 3D printing exhibits serious limitation for it requires a support layer upon which more layers can be formed. A designed structure that lacks such a layer is therefore very difficult, if not impossible, to be printed. A novel means to allow 4D deformation of simple 3D-printed object into complex suspended structure is therefore proposed; microwave irradiation was used to induce the desired directed deformation. In this study, yellow flesh peach-buckwheat paste was used to study the effects of model structure and microwave power on directed 4D deformation behavior. Then, finite-element based simulation was conducted to investigate interactions between the printed object and microwave irradiation. Experiments and simulations showed that local high temperature generated by microwave (200 W) caused directional micro puffing at resulting hot spots, forming a driving force to allow 3D-printed objects to rapidly undergo 4D deformation (within 90 s). The verification test also proved that puffing was the main factor driving 4D deformation. This strategy could combine with color and flavor changing microcapsules to realize the synchronous 4D printing process of deformation, color changing, and aroma changing within 15 s, induced by a household microwave oven (700 W). The purpose of this study is to provide a new 4D printing method interacting with consumers in a short time, which could be applied to children's food.
传统的 3D 打印存在严重的局限性，因为它需要一个支撑层，以便在其上形成更多的层。因此，对于缺乏这种层的设计结构，很难（如果不是不可能的话）进行打印。因此，提出了一种新的方法，可以允许简单的 3D 打印物体通过 4D 变形成为复杂的悬空结构；微波辐射被用来诱导所需的定向变形。在这项研究中，使用了黄色果肉桃荞麦糊来研究模型结构和微波功率对定向 4D 变形行为的影响。然后，进行了基于有限元的模拟，以研究打印物体与微波辐射之间的相互作用。实验和模拟表明，微波（200 W）产生的局部高温会导致在热点处产生定向微膨化，形成一个驱动力，使 3D 打印物体能够快速进行 4D 变形（在 90 s 内）。验证试验还证明，膨化是驱动 4D 变形的主要因素。这种策略可以与颜色和味道变化的微胶囊结合使用，在 15 秒内实现变形、颜色变化和香气变化的同步 4D 打印过程，使用家用微波炉（700 W）即可实现。本研究的目的是提供一种与消费者在短时间内互动的新的 4D 打印方法，可应用于儿童食品。
