A A study of parameter affecting cookie model by using a 3D printing technology

Abstract

The objective of this research was to study the parameters affecting the injection molding of cookies to the desired size. The initial variables in the study were the nozzle travel speed at 200 mm/min and 300 mm/min, the height between the nozzle and the workpiece base at a height of 5.5 mm and 6.5 mm., and the amount of butter, which was reduced by 40 g and increased by 40 g from the original recipe. The dependent variable was the width of the cookie line in 3 positions: head, middle and tail. The control variable was the size of the nozzle at 4 mm in diameter. From the experimental results, it was found that the factors that significantly influenced the width of the cookie dough were the speed of the nozzle movement, the amount of butter in the cookie recipe, and the co-influence between the amount of butter in the cookie recipe and the height between the nozzle and the base. When analyzing the consistency of the cookie patties, it was found that the amount of butter in the recipe was reduced by 40 g or 20% from the original recipe, the nozzle movement speed was at 300 mm/min., and the height between the nozzle and the workpiece base was 5.5 mm. This will make the width of the cookie line at the head, middle and tail positions to be the most similar.