This weeks meat printing.

We started the week with preparing for 3D scanning. Bought a raw chicken breast which we wanted to make a digital model off. First we started using an app(123DCatch) which turn several photos of the object into a digital 3D model. We didn’t succeed using this method and are hoping to do it next week using the Fuel3D scanner.

During this weeks coach meeting we discussed:
-Several 3D scanning solutions/options
-How we could find out the thickness and length of fibres in a chicken
-The possibilities of printing multiple strands or just one
-We will mainly stick to the recipe we got this far
-How to bind the strands of material we print. Maybe we need a binder or we should use less salt.
-That during printing the excess water should be drained
-How are we going to add the salt solution? Spraying or needling.
-When will we start printing? As soon as possible

The 3D printer
This is the 3D printer we are borrowing from Applied labs at IO Tu Delft.

We need to make some adjustment to it, so it can print meat replacers instead of plastics. We came up with several options to make this possible.
-Using a syringe to store the recipe
-Using a needle to extrude
-Using a spray or syringe to add the salt solution
-Using a motor to control the extruding
-Using a custom made printing head to print the material

New printing recipe

Last week we did experiments with the 30% less alginate mixture. We wanted to test if it would be possible to extrude the material with a small syringe using the original recipe.
The biggest difference between those recipes is the thickness. The 30% less alginate variant is easier to handle, it’s easier to extrude in the syringe. Also we tried if a different way of mixing the powders with water would matter. So far there was no influence. In conclusion we will stick to using the recipe with 30% less alginate for easier printing.

Binding lines
First we assumed the fibres made with the syringe wouldn’t thick together, luckily they do. On the picture u can see how they stick together. But we may need to find a better way to make the fibres stick together. Now the bond is weak. At our group meeting we thought maybe we can use a food binder like mazena. This way it could become a more a solid piece and simulate the chicken breast better.


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