Análisis, modificacion, y adaptacion del hardware adicional en impresora 3d para impresión de comida lista para el consumo: análisis, diseño y simulación del hardware para prototipos de impresoras 3d,

Abstract

This project is aimed at the description of the necessary hardware for the printing of food that uses couverture chocolate as raw material, which melts or hardens according to temperature, through the use of electronic actuators typical of the conventional 3D printer and appropriate additional elements. for the process. Most of the resources available to a commercial 3D printer will be used without compromising its structure or functionality; in such a way that, with a change of extruder, changes in the sensor terminals and actuators of the motherboard, they allow to go from conventional prints with PLA (Polylactic Acid) to prints of ready-to-eat food in three dimensions, with a good design in the form and ingenuity for the deposition of the liquid chocolate, very detailed figures can be obtained since the chocolate solidifies adequately as its temperature decreases. The additional components necessary to achieve the printing objectives are detailed, as well as the essential procedures to properly calibrate the machine, obtaining movements with the new dimensions of the extruder through the orthogonal X, Y and Z axes available to the machine. printing machine. In addition, the configurations necessary to maneuver the 3D printer, whether for PLA or food prints, are described. Finally, the necessary changes in the firmware for testing, security temperature changes and explanations in the code modifications that allow the machine to remain functional after the implementation of the food extruder are detailed, the tests will be developed by design. of geometric figures in 3 dimensions to be able to check the details in the final excavation of the printed pieces.