3D tisk čokolade : zaključna naloga Razvojno raziskovalnega programa I. stopnje Strojništvo

(UL)

3D tisk čokolade : zaključna naloga Razvojno raziskovalnega programa I. stopnje Strojništvo

Miketič, Matic

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.

Type of material - undergraduate thesis ; adult, serious

Publication and manufacture - Ljubljana : [M. Miketič], 2019

Language - slovenian

COBISS.SI-ID - 16937243

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Library	Call number – location, accession no. ...	Copy status
Faculty of Mechanical Engineering, Lj.	UN 1214 IN: 80001214	available - reading room

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Year	Impact factor		Edition		Category		Classification
Year	JCR	SNIP	JCR	SNIP	JCR	SNIP	JCR	SNIP

Links to authors' personal bibliographies	Links to information on researchers in the SICRIS system
Miketič, Matic
Pušavec, Franci	26559

Source: Personal bibliographies and: SICRIS

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