Functional Parameters Analysis for Food 3D Printing

Abstract This study investigates the functional parameters critical to the performance of the Procusini food bioprinter, focusing on optimizing the 3D printing of edible materials. Key parameters analyzed include extrusion speed, nozzle diameter, layer height, temperature control, and material viscosity, which significantly impact the print resolution, structural integrity, and overall quality of printed food items. An experimental design was used to evaluate the influence of these parameters on different food substrates, such as chocolate, marzipan, and plant‐based purees. Extrusion speed and nozzle diameter were found to be critical in achieving fine detail and minimizing material deformation during the printing process. Layer height and printing temperature were optimized to ensure proper adhesion between layers and to maintain the aesthetic qualities of the printed object without compromising texture. Material viscosity was closely controlled to prevent nozzle clogging and ensure smooth flow, which was crucial for precise deposition and surface finish. Results demonstrated that a balance between extrusion speed and temperature control is essential for maintaining structural integrity, especially when printing with delicate or temperature‐sensitive materials. The study provides a set of optimized printing parameters that enhance the functional capabilities of the Procusini bioprinter, paving the way for more complex and high‐resolution food structures. This research contributes to advancing food bioprinting technology and expanding its applications in customized nutrition, gastronomy, and food design.