3D printing food

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Steel Accord Steel Accord's picture
3D printing food

Okay, I get the basic concept of 3D printing, scan what you want reproduced, take bits of material, it's printed layer upon layer. All well and good.

But how does it make food? Moreover, how does it make things like turkey, already cooked and still hot?

Your passion is power. Focus it.
Your body is a tool. Hone it.
Transhummanity is a pantheon. Exalt it!

bibliophile20 bibliophile20's picture
A bunch of nanobots print and

A bunch of nanobots print and put together lipids, fats, proteins and other components of the turkey according to a precise recipe and pattern that will create what amount to cooked cell structures in a particular pattern. These cells do not need to be viable, because they are replicating the structure of what you get when you cook a turkey, so they are only approximations. The most important parts are the flavonoids and the texture, which is the hardest part; cheaper makers create food that isn't as close to that template, and will taste varying degrees of "off" (imagine, for example, a roast turkey that had the texture of a stringy putty, but the tastes of a well roasted rosemary turkey).

The heat of the food comes from simply channeling in the waste heat from the printing process back into the food, rather than dissipating it into the environment (think of it as being like using the heat from drying laundry to also keep the building warm), as any sort of process that creates such a structured object is going to give off a great deal of waste heat, as entropy has its due.

The really tricky part of any maker is two-fold: the quality of the nanobots, and the accuracy of the template according to which the nanobots will produce the food. If either part is low quality, the maker is limited in the quality of the output.

"Democracy is two wolves and a lamb voting on what to have for lunch. Liberty is a well-armed lamb contesting the vote." -Benjamin Franklin

thezombiekat thezombiekat's picture
One issue that I worried

One issue that I worried about briefly was that nano bots are heat sensitive. Getting them to work efficiently at the full range of food temperatures (-10C to 90C) would be somewhere between challenging and imposable. One workaround for this could be to produce the food at system working temperature and then heat or chill it to serving temperature. If the meal is comprised of small or thin pieces (slices of roast instead of a whole roast, roast veggies in slightly smaller than traditional chunks) the heating becomes practical. As an additional advantage everybody can have that delicious first slice of the roast, you know the one caramelised from the direct heat of the oven all over that most people love but there are only 2 slices of from each roast, we can make lots of those.

Now looking at the cost guidelines I would expect the vast majority of meals to be low, the only time you would pay more than 99 credits for a meal you’re in a fancy restaurant where you’re paying for an experience as much as what is on your plate, and they probably actually cook the food anyway. That means that coming from a cornucopia machine it takes about an hour to prepare your meal. Not exactly good enough for a restaurant (unless they pre-make the food) or a working persons kitchen. (Well you could mesh access your CM before you leave work and tell it to have something ready for you.) so we aren’t really talking star trek replicators.

I am assuming the makers that only blend and heat premade flavour and texture components are faster than a CM. a one hour wait for a packet of 2 minute models would be just too much.

Smokeskin Smokeskin's picture
Is this about current food

Is this about current food printers, or EP makers?

Also, Steel Accord thread! Do we by any chance have a gourmet chef that can insult people for devaluating his profession by insinuating they can be replaced by machines? That would be freaky;)

bibliophile20 bibliophile20's picture
I cook, and, personally, I

I cook, and, personally, I find the idea of food printers to be fascinating and another potential tool in my (already crowded) kitchen. :) As for gourmet, I'm hardly of that level, but people keep hinting that I should open a restaurant.

Also, due to the zombiekat's very apt points regarding temperature, volume and surface area, I imagine that a food printer, instead of replacing chefs, would be an incredible asset to them. You, as the chef, can get your raw ingredients out of the printer with a known quality, size, consistency and other such factors, and then cook them in the traditional manners, which the printer itself cannot easily replicate (due to temperature extremes and other such issues). Not having to worry about where tonight's fillets are coming from or what quality they are (and trying to figure out how to cover up substandard meat with sauces) would be a tremendous boon.

"Democracy is two wolves and a lamb voting on what to have for lunch. Liberty is a well-armed lamb contesting the vote." -Benjamin Franklin

thezombiekat thezombiekat's picture
Smokeskin wrote:Is this about

Smokeskin wrote:
Is this about current food printers, or EP makers?

There are current food printers??

I think we are talking about EP and using a full cornucopia machine to produce food of a better quality than an EP maker is capable of.

bibliophile20 bibliophile20's picture
Yep. Food printers exist IRL

"Democracy is two wolves and a lamb voting on what to have for lunch. Liberty is a well-armed lamb contesting the vote." -Benjamin Franklin

Chernoborg Chernoborg's picture
*placing tongue firmly in cheek*

How dare you try and tout your anarcho-cuisinist ideas as superior to reputation-gastronomics ! I think we can agree either one is better than the hyperepicureans,who sell genetically deficient morphs to the masses in order to boost sales of Lysine Burgers™ !

Eclair Phase: the Rollplaying game of Transfatty Cuisine and Horror

There, obligatory Steel Accord thread drama accomplished!

Current Status: Highly Distracted building Gatecrashing systems in Universe Sandbox!

Lilith Lilith's picture
Actually

Chernoborg wrote:
Eclair Phase: the Rollplaying game of Transfatty Cuisine and Horror

I would totally buy this. Just saying. You know, in case you folks at Posthuman didn't already have any ideas for April Fool's this year...

Steel Accord Steel Accord's picture
You aren't helping

Smokeskin wrote:
Is this about current food printers, or EP makers?

Also, Steel Accord thread! Do we by any chance have a gourmet chef that can insult people for devaluating his profession by insinuating they can be replaced by machines? That would be freaky;)

If I'm going to be made infamous for everything I touch turning to ash, I'd rather that not be highlighted on one of the few threads where that hasn't happened.

Even as a joke, this is something that's really bothering me, Smoke.

Your passion is power. Focus it.
Your body is a tool. Hone it.
Transhummanity is a pantheon. Exalt it!

Smokeskin Smokeskin's picture
Sorry if I hit a nerve.

Sorry if I hit a nerve.

It is not you that turn everything to ash. You're not the one that gets so agitated and offended that you feel the need to torch the place. Don't let them push you into submission.

Chernoborg Chernoborg's picture
Allez Cuisine!

Right now, from what i can tell, food printing is very much in its infancy. The selections of what you can make are dependent upon what can be stored in the printer (and you thought INK cartridges were expensive!). So for general printing there are feeds of shelf stable ingredients(protein,starch,fat, flavorants, and water) that get blended together and squirted into a cooking environment where they get heated or chilled to doneness.

In an Eclipse Phase setting the options are far more varied because the tools for printing are more diverse.

The most basic makers produce simple gels and flavored puddings, so...old style astronaut food! The "it tastes like baby food!" line from Robocop usually comes to mind when i think of this level.

A step up brings a lot of "mock" foods. These are easily stored or manufactured ingredients that can be made to resemble more natural goods. Soy or mycoprotein molded into shape and flavored to taste like whatever you like -almost.

Higher up the food chain we have the limits of current technology, printed meat! A thin layer of cells laid out on a scaffold and stimulated to become muscle tissue. The layer is rolled up and held together with transglutaminease until the desired size is reached. The meat lozenge™ would then be prepared however you like with no extraneous blood vessels or gristle to be found. Vegetables may be similarly prepared, my only parallel is the harvesting of algae to produce nori, so vegsticks may be the bane of childrens dinner plates in the future! I wonder if a "wurst" cuisine would develop ,with various habitats having their own special recipe for sausage...Locuswurst anyone?

Beyond that and you have medical tech being used for food prep. A healing vat could whip up a turkey for dinner just as easily as making a morph. That opens up some disturbing possibilities if you think too deeply about it. The Scum Barge Chemists taste for human bacon comes to mind!

So far I've focused on the making of ingredients, not the actual process of cooking.The many and varied methods of food prep makes it difficult to imagine a single appliance that could accomplish what a skilled ego and a set of hands could. Even the molecule by molecule assembly capabilities of nanotech would be taxed trying to replicate the gluten mesh of pizza dough. I imagine its best for flavoring purposes like a universal spice mill wherein nanotech can make any flavor molecules you'd need in a medium that can then be mechanically ground to the desired coarseness.

Bon Appétit !

Current Status: Highly Distracted building Gatecrashing systems in Universe Sandbox!

consumerdestroyer consumerdestroyer's picture
If I ever get my hands on a

If I ever get my hands on a 3D printer, I am actually most interested in printing edible things. Not saying I wouldn't try and make a six foot model of the Millennium Falcon from 3D printed components, but I'd like to make it out of a hard, edible candy.

The Doctor The Doctor's picture
thezombiekat wrote:There are

thezombiekat wrote:
There are current food printers??

On this photogallery page are some photographs of a food-fabber constructed in late 2011 or early 2012... the tiny octopodes printed on tortillas out of Cheez Whiz were quite tasty.



kevintaylor kevintaylor's picture
3D printing food

3D printing is exploding into the manufacturing scene right now. With 3D printing, the possibilities of creating things and food are limitless. Every day, engineers continually design, create, develop, and update 3D printing technologies and devices that continue to amaze the populace.Along with the numerous beneficial uses of 3D printing technology, medical scientists are now developing techniques to save human lives.

Thanks

latest inventions

ORCACommander ORCACommander's picture
I doubt 3d printed food is

I doubt 3d printed food is going to taste properly though.

The Doctor The Doctor's picture
ORCACommander wrote:I doubt

ORCACommander wrote:
I doubt 3d printed food is going to taste properly though.

It was better than the food on sale at the Convention Center snack bar.



nezumi.hebereke nezumi.hebereke's picture
Doctor: like++

Doctor: like++

I imagine this won't taste like non-printed food, no. But that doesn't mean it will taste BAD. Preserved meat doesn't taste like fresh meat, but it also gave us beef jerky and salted ham.

ORCACommander ORCACommander's picture
hehe there is your mistake.

hehe there is your mistake. walking a couple miles to a decently priced eatery is always worth it :P

I dunno i just can't shake the feeling it will be like the infamous pink slime in the short term at the very least.

Chernoborg Chernoborg's picture
But ...chocolate!https://m

But ...chocolate!
https://m.youtube.com/watch?v=4-NYxo6tcjg :)

More seriously, it really depends on any number of factors. Some foods may lend themselves to 3d printing and others will wane as the systems become ubiquitous. There's a vegan caviar that's made by dropping a flavored liquid into a coagulation solution.
https://m.youtube.com/watch?v=0sOYcVa4RVI just to give some idea of how eating could be different. By the time the technology reaches EP levels there may be no discernible difference between foods as we know them and synthesized meals

Current Status: Highly Distracted building Gatecrashing systems in Universe Sandbox!

Chernoborg Chernoborg's picture
Double post , please delete

Double post , please delete

Current Status: Highly Distracted building Gatecrashing systems in Universe Sandbox!

The Doctor The Doctor's picture
That is true. However, I was

That is true. However, I was working and presenting at a display table (Yay, HacDC!) and could not get away long enough to pick up a decent lunch.



haveli11 haveli11's picture
WOW that's awesome, nice

WOW that's awesome, nice thread posted dude......