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研究生: 洪啟倫
Chi-lun Hung
論文名稱: 家用巧克力3D列印機之開發
The Development of Household 3D Chocolate Printer
指導教授: 鄭逸琳
Yih-Lin Cheng
口試委員: 郭重顯
Chung-Hsien Kuo
陳亮光
Liang-kuang Chen
學位類別: 碩士
Master
系所名稱: 工程學院 - 機械工程系
Department of Mechanical Engineering
論文出版年: 2015
畢業學年度: 103
語文別: 中文
論文頁數: 78
中文關鍵詞: 巧克力製程積層製造熔融擠製成型
外文關鍵詞: Process of 3D chocolate, Additive Manufacturing, Fused Deposition Modeling
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  • 目前熔融擠製成型的三維立體列印機在市場中已慢慢走入消費型態的模式,在硬體端各大廠商所生產的熔融擠製成型的三維立體列印機其原理皆無太大之差異,而軟體端方面,由於不同廠商有不同的訴求因此會有操作上的不同,在使用這些三維立體列印機都必須有三維立體製圖的能力才能完成成品之列印。
    本研究使用熔融擠製成型的三維立體列印機為架構並以巧克力作為三維立體列印機之材料,此機台之架構以安全及簡單為設計理念去製作,而使用巧克力為材料其由為在低溫時便能熔融因此相較於ABS材料的高熔點有著較安全的優點,且其完成的立體巧克力能夠被食用,適合所有年齡層的使用者,由於採用巧克力為材料,本研究使用針筒作為其容器並針對針筒設計其加熱裝置及針筒座。本機台同時整合2D轉3D之軟體,使用者不需要擁有三維繪圖能力便能操作此機台,並增加DIY擠製功能,讓使用者能體驗DIY巧克力之樂趣。


    3D printers using fused deposition modeling (FDM) have become more mature and are now commonly available to the average consumer. While there is little difference in terms of hardware among the products on the market, different vendors will often highlight numerous features unique to their products and operating systems. However, the one thing in common that vendors require of their end-users is possessing knowledge of 3D drawing, a high barrier to entry.

    The household 3D chocolate printer is a modified FDM printer that uses chocolate as its printing material. The two core principles behind the design were safety and ease of use. I chose chocolate as the material because the melting point of chocolate is much lower than the ABS material normally used in FMD printers and the finished product is edible.

    The household 3D printer integrated a 2D to 3D function so that end-users no longer need to be skilled in drawing 3D graphics in order to operate the machine. Another added feature is a built-in drawing software enabling end-users to bypass scanned imagery and create images directly in the device. In conclusion, this machine allows the average consumer to enjoy the 3D manufacturing process by printing in chocolate.

    摘要 I Abstract II 致謝 III 目錄 V 圖目錄 VIII 第一章 1 1.1 研究背景 1 1.2 研究動機與目的 2 1.3 研究方法 4 1.4 論文架構 6 第二章 文獻探討 7 2.1 積層製造技術(Additive Manufacturing,AM) 7 2.2 巧克力之組成與性質 13 2.2.1 可可豆的加工 14 2.2.2 從可可粉到巧克力成品 17 2.2.3 巧克力之性質 18 第三章 巧克力3D列印機系統架構 21 3.1 設計理念 21 3.2 機器系統模組 22 3.2.1 機器本體結構 24 3.2.2 XYZ軸模組 25 3.2.3 電機元件 30 3.2.4 噴頭模組 33 3.3 控制系統架構 37 3.3.1 Arduino 簡介 38 3.3.2 Ardunio 硬體介紹 39 3.3.3 開發環境 42 3.4 Marlin韌體 43 第四章 系統測試 46 4.1 溫度參數 46 4.2 移動速度及擠出速度之參數 50 4.2.1 直線測試 50 4.2.2 空心立方體測試 52 第五章 應用軟體 55 5.1 切層軟體 Slic3r 55 5.2 控制軟體 Pronterface 62 5.3 Image To STL Converter 65 5.4 DIY擠製 69 5.5 線上軟體Tinkercad 71 第六章 論與未來發展 75 6.1 結論 75 6.2 未來工作與展望 76 參考文獻 77

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