CLASSIFICATION OF DEFECTS OF 3D PRINTING OF THIN-WALLED CHOCOLATE FIGURES

Shibanov E. D.

The purpose of this work was to develop a classification of defects that occur in the process of 3D printing of thin-walled figures from chocolate icing, and to identify the causes of their occurrence. In the article, the results of 3D prints of previous experiments were studied, as a result of this work 5 classes of different defects were identified: hypothermia, overheating, uneven extrusion, extrusion skip and complete cessation of extrusion. For each type of defects, the causes of occurrence and characteristic features are established, allowing them to be classified. The proposed classification is necessary when creating a dataset required for training a convolutional neural network. The results is presented as one of the stages in the development of an automated control system for the process of 3D food printing with chocolate using technical vision.

Keywords:Keywords: 3D printing, chocolate, food additive technologies, automated control of 3D printing