A recent study in the Journal of Food Engineering explores how 3D printing affects the structure of processed cheese. How gross would 3D-printed Velveeta nachos be? A bevy of researchers from University College Cork in Ireland decided to find out.
They melted a commercially available processed cheese (think American cheese, not cheddar) and put it through a modified 3D printer that printed the cheese out at either a fast or a slow speed. The cheese was printed out into cylinders that were then cooled for 30 minutes and put in the refrigerator for a day. After that 24-hour refrigeration period, the researchers took the cheese out of the fridge to check its texture and chemical structure.
Man kan använda 3D-printers till allt möjligt spännande – också ost. Se detta holländska YouTube-klipp om hur ett holländskt företag skapat en affärsidé kring detta. Även om du inte förstår holländska så är det likväl högst intressant.
Länk till företaget hittar du här
UC Berkeley engineers, in collaboration with colleagues at Taiwan’s National Chiao Tung University, are expanding the already impressive portfolio of 3D printing technology to include electrical components, such as resistors, inductors, capacitors and integrated wireless electrical sensing systems. They have put the new technology to the test by printing a wireless “smart cap” for a milk carton that detected signs of spoilage using embedded sensors.
The researchers integrated the electronic components into a plastic milk carton cap to monitor signs of spoilage. The “smart cap” was fitted with a capacitor and an inductor to form a resonant circuit. A quick flip of the carton allowed a bit of milk to get trapped in the cap’s capacitor gap, and the entire carton was then left unopened at room temperature (about 71.6 degrees Fahrenheit) for 36 hours.
The circuit could detect the changes in electrical signals that accompany increased levels of bacteria.