Abstract
Computational fluid dynamics (CFD) was utilized to investigate the deposition process and printability of rice paste. The rheological and preliminary printing studies showed that paste formed from rice to water ratio (100:80) is suitable for 3D printing (3DP). Controlling the ambient temperature at 47±5 °C also contributed to improving the printed sample’s structural stability. The viscoelastic simulation indicated that the nozzle diameter influenced the flow properties of the printed material. As the nozzle diameter decreased (1.2 mm to 0.8 mm), the die swell ratio increased (13.7 to 15.15%). The rise in the swell ratio was a result of the increasing pressure gradient at the nozzle exit (5.48×106 Pa to 1.53×107 Pa). The additive simulation showed that the nozzle diameter affected both the residual stress and overall deformation of the sample. CFD analysis, therefore, demonstrates a significant advantage in optimizing the operating conditions for printing rice paste.
Highlights
Three-dimensional printing (3DP), known as additive manufacturing (AM), is a technique that integrates material and computer science, numerical control technology, and precision delivery [1,2,3]
This study presented a logical method for evaluating the additive manufacturing and deposition process of rice paste using computational fluid dynamics (CFD) modeling
The viscoelastic properties of the printer chamber showed that pressure, velocity, shear rate, and extrudate die swell are influenced by the printing process
Summary
Three-dimensional printing (3DP), known as additive manufacturing (AM), is a technique that integrates material and computer science, numerical control technology, and precision delivery [1,2,3]. Many studies have evaluated how the AM of food materials could be adjusted to suit the desired purposes by probing material properties such as rheological and thermal properties, printing process parameters such as nozzle dimensions and shapes, and by comparing the printed food product with the designed model. The success of the food AM is dependent on food material properties, deposition process, and printability, and on postextrusion conditions such as extruded paste expansion due to die effect, rapid change in material properties due to heat transfer from the surrounding environment, and solidification process of extruded paste which can cause deformation to the lower layers of the printed object [3]
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