Research on Optimizing Forming Accuracy in Food 3D Printing Based on Temperature-Pressure Dual Closed-Loop Control.

Junhua Wang, Hao Cao, Jianan Shen, Xu Duan, Yanwei Xu, Tancheng Xie, Ruijie Gu

Abstract read

In one paragraph

Article in Micromachines, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Gel-Based 3D Food Printing for Dysphagia Management: Advances in Personalized Nutrition, Texture Control, and Clinical Translation.Gels (Basel, Switzerland) · 2026
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PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Junhua WangSchool of Mechanical and Electrical Engineering, Henan University of Science and Technology, Luoyang 471003, China.ORCID 0009-0008-7113-0036

Hao CaoSchool of Mechanical and Electrical Engineering, Henan University of Science and Technology, Luoyang 471003, China.

Jianan ShenSchool of Mechanical and Electrical Engineering, Henan University of Science and Technology, Luoyang 471003, China.

Xu DuanCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.ORCID 0000-0003-1926-624X

Yanwei XuSchool of Mechanical and Electrical Engineering, Henan University of Science and Technology, Luoyang 471003, China.

Tancheng XieSchool of Mechanical and Electrical Engineering, Henan University of Science and Technology, Luoyang 471003, China.

Ruijie GuSchool of Mechanical and Electrical Engineering, Henan University of Science and Technology, Luoyang 471003, China.

Funding

Key R&D Program of the Ministry of Science and Technology of China 2022YFF1101600Open Fund Subsidized by the National Key Laboratory of High-end Equipment Interface Science and Technology SKLTKF22B12

6 · The paper itself

Abstract

In this paper, a new 3D printing system based on temperature-pressure double closed-loop collaborative control is proposed to solve the problem of 3D printing accuracy of starch food. The rapid and accurate adjustment of the nozzle temperature is realized by the hybrid control of Bang-Bang and PID, and the extrusion pressure is optimized in real time by combining the adaptive fuzzy PID algorithm, which effectively reduces the influence from the change of material rheological properties and external interference. The experimental results show that the printing accuracy of the system is up to 98% at 40 °C, the pressure fluctuation is reduced by 80%, and the molding accuracy of complex structures is improved to 97%, which significantly improves the over-extrusion and under-extrusion, and provides an effective solution for stable and high-precision printing of high-viscosity food materials.

Indexed as

adaptive fuzzy PID extrusion pressure controlBang-Bang and PID hybrid controlfood 3D printing systemstarch-based printing material

Identifiers

PMID41156403

DOI10.3390/mi16101156

PMCPMC12566335

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.