A Study of Parameters that Effect to Width of Chocolate Line Based on Additive Manufacturing and Screw Based Extrusion

Nattawut Sanklong; Paphakorn Pitayachaval

doi:10.4028/www.scientific.net/SSP.319.35

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A Study of Parameters that Effect to Width of Chocolate Line Based on Additive Manufacturing and Screw Based Extrusion

Abstract:

This paper presents a study of parameters that effect to width of chocolate line based on additive manufacturing and screw based extrusion. In order control a width of chocolate extruded lines for constructing chocolate model, three pitch of lead screw, three distances between nozzle and workspace, and three extrusion rates are assigned as independent variables. The result was showed that those three independent parameters were affects to width of extruded chocolate line. When the pitch of lead screw and the chocolate extrusion rate were increased, the width of the chocolate width had been expended. Moreover, if the distances between nozzle and workspace was increase, the chocolate width had been narrow.

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International Symposium on Advanced Material Research IV

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Periodical:

Solid State Phenomena (Volume 319)

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35-40

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https://doi.org/10.4028/www.scientific.net/SSP.319.35

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Online since:

June 2021

Authors:

Nattawut Sanklong*, Paphakorn Pitayachaval

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Additive Manufacturing, Chocolate, Screw-Based Extrusion

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