3D tisk čokolade

Miketič, Matic (author), Pušavec, Franci (mentor)

V zaključni nalogi smo obravnavali 3D tisk čokolade. Cilj naloge je bil s pomočjo ekstruderja za čokolado L3D določiti parametre, ki pomembno vplivajo na kakovost 3D tiska. V teoretičnem delu je predstavljen 3D tisk, podrobneje pa je razloženo 3D tiskanje živil. V eksperimentalnem delu smo najprej izdelali držalo za ekstruder, da smo le tega lahko pritrdili na 3D tiskalnik. Skozi eksperiment smo preizkušali 3 različne čokolade ter ugotavljali kateri parametri bistveno pripomorejo h kakovostnem 3D tisku. Poleg samih parametrov tiska smo ugotavljali tudi katere so tiste sestavine v čokoladi, ki vplivajo na kakovost 3D tiska. Ugotovili smo, da je lažje tiskati s čokolado, ki ima več kakavovega masla. Takšna čokolada se namreč hitreje strdi. V našem primeru se je kot najprimernejša za 3D tisk izkazala čokoladna glazura Dr. Oetker.

• Language: Slovenian
• Keywords: čokolada, 3D tisk, ekstrudiranje, poizkušanje, parametri
• Work type: Final paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: FS - Faculty of Mechanical Engineering
• Place of publishing: Ljubljana
• Publisher: [M. Miketič]
• Year: 2019
• Number of pages: XIV, 24 f.
• PID: 20.500.12556/RUL-110177
• UDC: 621.9.04:663.91(043.2)
• COBISS.SI-ID: 16937243
• Publication date in RUL: 12.09.2019

MIKETIČ, Matic, 2019, 3D tisk čokolade [online]. Bachelor’s thesis. Ljubljana : M. Miketič. [Accessed 26 April 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=110177

Secondary language

• Language: English
• Title: 3D printing of chocolate

Abstract

In our final project, we studied 3D print of chocolate. The goal of our project was to determine the parameters, which significantly affect the quality of 3D print, with the help of the extruder for chocolate L3D. In the theoretical part, we first introduced 3D print, and then explained printing of food separately and in more detail. In experimental part, we first produced the holder for extruder, so we could attach it to the 3D printer. During the experiment, we tested three different types of chocolate, and tried to determine which parameters significantly contribute to the quality of the 3D print. Besides those parameters, we also tried to determine which of the chocolate ingredients affect the quality of the 3D print. We found it easier to print with chocolate that has more cocoa butter, because such chocolate hardens faster. In our case, chocolate frosting by Dr. Oetker proved to be the most suitable for 3D printing.

• Keywords: chocolate, 3D-printing, extrusion, testing, parameters