Mechanical Structural Characteristics Research Articles

Production, Properties and Transit of Copper-Pectic Gel Particles through an Artificial Gastroenteric Environment

Spherical copper-pectic gel particles (CuPGPs) were obtained from aqueous solutions of commercial apple pectin (AP) AU701 (2%, 4%) in the presence of copper ions (CuCl2, 1%-10%), and their morphological (diameter) and structural-mechanical (density) characteristics were studied. It was found that with an increase in the concentration of AP from 2% to 4%, the diameter of dry gel particles at all tested concentrations of copper chloride (1-10%) increased from 0.64-0.76 mm (2% AP) to 0.87-0.94 mm (4% AP), and that the density of dry gel particles with an increase in the concentration of AP also increased from 1.27-1.48 mg/mm3 (2% AP) to 1.42-1.55 mg/mm3 (4% AP). The swelling and degradation of the obtained CuPGPs in an artificial gastroenteric environment was studied. It has been established that the CuPGPs based on 4% AP with 10% CuCl2 have the highest degree of swelling in the acidic environment of the intestinal gastric fluid (SGF). CuPGPs, depending on the concentration of AP and copper ions, are degraded in different parts of the intestine—in simulated intestinal fluid (SIF) or simulated colonic fluid (SCF).

The use of sweet potatoes in the technology of cake dough products

The article highlights the research aimed at proving the prospects of using valuable local raw materials – sweet potatoes to increase the nutritional and biological value, as well as reducing the caloric content of flour products from cake dough. The range of flour confectionery products and the peculiarity of manufacturing technology are analyzed. Cake flour products occupy a significant place in the general structure in terms of production, although the analysis of their physical and chemical composition gives grounds to claim that they do not always have a high degree of nutritional and biological value, balanced chemical composition. This is due to the high proportion of carbohydrates, fats and low content of proteins, vitamins and other biologically active compounds. In addition to nutritional value, the shelf life of products is an important factor. Cake products belong to the fat-containing flour confectionery products, and accordingly they are subjected to oxidative treatment, which encourages the search for new antioxidants of natural origin. The aim of the work is to improve the technology of cake batter with the use of sweet potato puree and to study the influence of additives of local plant raw materials on the structural-mechanical and organoleptic characteristics of finished products. The local raw material of sweet potatoes, which is characterized by a valuable chemical composition as a source of vitamins, micro- and macroelements of pectin and dyes, was chosen as an improver. The main indicators of the quality of sweet potato puree were determined experimentally. The influence of sweet potato puree on the organoleptic characteristics of the finished products was investigated, and it was found that the introduction of 20 % puree by weight of flour is optimal. As the concentration of the puree increases, the taste of the product deteriorates, as well as the porosity decreases and the color changes. The positive effect of sweet potato puree on physico-chemical indicators of the quality of finished products has been established. When adding puree in the amount of 20 % by weight of flour, the porosity is increased by 8 % in comparison with the control sample. The technology of obtaining a cake from sweet potato puree has been developed. The prescription composition and the basic technological scheme of their production are substantiated. It is proved that flour products with the addition of sweet potato puree in the amount of 20 % to the weight of the flour are slower to harden and retain their properties for 9 days of storage. The safety of prolonged storage has been confirmed by microbiological studies. Thus, the expediency of using sweet potato puree in the technology of cake dough products in order to reduce calories, increase the biological value, improve organoleptic characteristics. As well as the possibility of replacing artificial improvers in the structure, taste and aroma of cakes, due to the substances contained in sweet potato puree.

Study of structural-mechanical characteristics of emulsion-foam systems of milk cream and hydrocoloids

The current trends in food production are aimed at creating products with reduced energy value. The present study investigates the emulsion-foam structures of the cream from churned cream with a 20% fat content used in decorating flour confectionery. It is proposed to stabilise such systems by the introduction of sodium alginate, ι-carrageenan or gelatin. It was determined that the emulsion-foam structures of the cream samples under investigation belong to the class of pseudoplastic non-Newtonian fluids. The different values of the conditional dynamic limit of fluidity were determined: for sodium alginate ~ 100 Pa, for ι-carrageenan ~ 35 Pa, for gelatin – 66 Pa, which is connected to a high level of swelling of the hydrocolloids in cream and their differences in structure-forming manners. Within 2 hours upon obtaining, all samples are characterized by a decrease in the total deformation of the sample. For the samples under study, plastic deformations exceeded springy deformations. In the structure of the experimental samples, plastic deformations exceeded springy deformations: the relative plastic deformation of the samples of emulsion-foam systems after churning was 98… 99%. Over time a part of the springy deformation increased for the samples with gelatin and sodium alginate, and decreased for the samples with ι-carrageenan.

Rolled Stock Structure Preparation for Cold Forging of Pearlite Steel Grades

Special requirements are applied to the structural-mechanical characteristics of rod bolt products manufactured by cold die forging of pearlite steel class. A very common and productive method of obtaining finished metal products with high mechanical properties is their landing on cold heading (cold-heading) machines made of rolled metal, which must have a certain quality along the entire length: a sufficient ductility, homogeneous structure and parameters of technological properties, absence of any defects. Hardware plants receive the initial blank for the manufacture of various fasteners in the form of hot-rolled steel, which is not possible to use for the landing of high-strength hardware, due to the poor quality structure and surface layer. Therefore, the calibrated rolled stock is subjected to intermediate heat treatment before driving, which should guarantee the quality of the metal products at transitions of the cold heading. Further, the driven products of strength class 8.8 and up, made of alloy steel grades, must be subjected to hardening with subsequent tempering. However, such thermal operation often leads to decarburization of the surface, cracking and warping of finished products, thus increasing labor intensity, energy consumption and, consequently, the final production cost. The paper proposes an alternative method of the rolled stock structural preparation, which includes isothermal treatment of pearlite steel grades 35X and 38X, which excludes from the technological process the recrystallization annealing and quenching with the release of finished bolt products, and which minimizes any appeared scratches, warping and decarburization on the rolled stock and the rolled product. The structure of rolled stock induced in the drawing die, and the surface hardening by reduction, and thread rolling provide the parameters of mechanical properties of M8 bolts and pins, corresponding to the strength class 9.8.

Substantiation of foamy structure formation in a gluten-free biscuit

A promising way to create gluten-free foods based on purposeful use of ingredients with a wide range of technological properties is analyzed. Steps to regulate the structural and mechanical properties of gluten-free dough have been determined. These steps allow to improve the structural-mechanical and organoleptic characteristics of the biscuit semi-finished product, to adjust the nutritional value. To determine the technological effect, we considered the connection between the recipe components and the properties of the dough when forming a foamy structure of gluten-free cupcake products. The influence of the design parameters of the mixer (independent factors xi) on the foaming process (Q) has been determined, that is, determining the productivity magnitude from the changes of three main factors: from the attack angle of the frontal surface of the plate working body α, the distance between the plates (step) t and the rotation frequency of working body n. The stability of the foam formed and the rate of its settling and the role of the liquid phase of the dough during short storage before baking were investigated. The comparative characteristics of the microstructure of wheat flour (WF) and extruded corn flour (ECF) in the ratios are presented: a) WF – 100 wt.%; b) WF: ECF – 80:20 wt.%; c) ECF – 100 wt.%. In the tested mixtures, the moisture-holding capacity increases for the sample containing 20% by weight of extruded corn flour two and a half times, and three times for the sample with extruded flour to 100% by weight. With an increasing proportion of extruded corn flour in the flour mixture, the dough density increases and the optimum value is in the range of 0.444 – 0.446 kg.m-3. The comparative characteristic of the microstructure of the samples is given, which has the appearance of foam with the existing and even distribution of air bubbles which later form the porous structure of the biscuit of the semi-finished product. Thus, the size of the formed bubbles of air with the content of wheat flour and starch have a large difference in diameters, in the sample of biscuit dough using ECF 100 wt.% – almost the same size, and between the channels are formed that promote the equalization of air pressure in the middle of the foam system of biscuit dough. It was found that the use of 20 wt.% and 100 wt.% of corn extruded flour contributes to the formation of a fine porous structure of biscuit dough.

Wheels' performance of Mars exploration rovers: Experimental study from the perspective of terramechanics and structural mechanics

The soft ground and stones on the surface of Mars may cause sinkage of and damage to the wheels of a Mars rover. Therefore, we analyzed the performance of a wheel-step Mars rover from the perspective of terramechanics and structural mechanics. Using China’s Mars rover wheel prototype and wheel-soil interaction testbed, we obtained the driving performance of the wheels of a Mars rover under various conditions, including full skidding conditions. The vertical load set in the tests was determined using the gravity of Mars and the mass of the wheel-step Mars rover. The results indicate that the driving torque, sinkage, and resistance coefficient have a linear relationship with the wheel vertical load. An analysis of the structural mechanical characteristics of the wheel of the Mars rover was conducted by testing the radial, axial, torsional, and deflection stiffness. We found that the wheel ribs can improve the stiffness of the wheel but may reduce its driving performance. The analysis methods and evaluation indices can be used to analyze the performance of the wheels of other Mars rovers. Furthermore, the findings of this study can be used to optimize wheel design and motion control of wheel-step Mars exploration rovers.

Rigid-Body Dynamic Analysis of Multi-Stage Planetary Roller Screw Mechanism

Based on the structural characteristics of the multi-stage Planetary Roller Screw Mechanism (PRSM), the motion and force among the different stages are analyzed. In terms of the Newton's second law, the rigid-body motion equations of the multi-stage PRSM without considering the manufacturing and assembly errors are derived. Then, the method for solving the motion equations is given. The forces acting on the parts in the multi-stage PRSM and the motion of the mechanism can be obtained from the present rigid-body dynamic model. The influence of the friction coefficients among the different stages on the dynamic characteristics of the multi-stage PRSM is discussed. The results show that the forces acting on the first-stage PRSM are larger than that acting on the second-stage PRSM, although the nominal radius of the screw in the first-stage PRSM is smaller. The friction coefficient between the nut and the screw in the different stages has the great influence on the efficiency of multi-stages PRSM with small helix angles, while that among the screws in the different stages has the slight effect on the efficiency.

Определение теплофизических и структурно-механических характеристик водных экстрактов из плодово-ягодного сырья

Определение теплофизических и структурно-механических характеристик водных экстрактов из плодово-ягодного сырья

A Study on the Effect of Incorporation of SiC Particles during Friction Stir Welding of Al 5059 Alloy

Friction stir welding (FSW) was performed in the current research on Al 5059 alloy. Nano-sized SiC (n-SiC) particles were incorporated during FSW for improving mechanical characteristics of welds. Effect of tool rotating speed and multiple FSW passes was studied on SiC dispersion, micro structural changes and mechanical characteristics of composite joints. Results reflected that rotational speed and multiple FSW passes have significant impact over the distribution of SiC reinforcement. Further, the pattern of SiC distribution in the base metal strongly affects the micro structural evolution and mechanical characteristics of welds. An increase of ~55% in microhardness values was achieved in the stir zone of composite joint. Correspondingly, higher ultimate tensile strength (342 MPa) value was obtained as compared to base metal (321 MPa). The increase in mechanical characteristics is mainly owing to grain refinement caused by recrystallization and pinning effect of SiC particles. Micro structural study was carried out using metallurgical microscope and dispersion of n-SiC was observed using TEM. The results of mechanical testing of the present study are in strong corroboration with the micro structural analysis.

Development and Application of a Thin Flat Heat Pipe Design Optimization Tool for Small Satellite Systems

Abstract With easier access to space and the growing integration of power-dense components, small-scale thermal management solutions are increasingly in demand for small satellite systems. Due to the strict mass and volume requirements commanded by such power-dense small spacecraft, heat pipes with thin and flat architectures provide nearly ideal solutions for the efficient transfer and dissipation of heat. Unlike traditional heat pipes, however, the performance of thin heat pipes is heavily dependent on details of the internal heat pipe structure, including the vapor core geometry and structural mechanical characteristics. In this study, the development and testing of a new computational modeling and optimization tool are presented for the design of thin flat heat pipes. The computational model is described in detail and includes parameters that define properties of the liquid wick, vapor core, and structural case. The model is coupled to a gradient-based optimization procedure that minimizes a multi-objective cost function for a range of operating conditions. The cost function is expressed as the weighted sum of the total temperature drop, the liquid/vapor pressure ratio, the total mass of the heat pipe, and the structural deflection of the heat pipe during operation. The combined computational modeling and optimization tool is then used to design a copper-methanol flat heat pipe for a small satellite mission, where the optimization is performed with respect to both cold and hot orbital conditions. Validation of the optimized heat pipe is performed using computational fluid dynamics (CFD) simulations of the initial and final designs.

Numerical Simulation Analysis of Power Battery Chassis of Electric Car

The power battery is not only the power source of the electric car, but also one of the important factors affecting the safety of the electric vehicle. The structural mechanical characteristics of the power battery chassis is the primary condition to ensure the normal operation and safety of the battery. In this paper, the chassis of the power battery of the car is taken as the research object, and the static analysis and modal analysis are carried out by using the method of finite simulation. The results show that: under the influence of the weight of the battery module, the battery chassis will be deformed by 0.2mm, which will not have a great impact on the production of the power battery; when the external interference frequency is between 30.61-137.24Hz, attention should be paid to avoid the resonance phenomenon of the power battery structure.

Temperature Increase Research of Particles Formed by Ultrasonic Grinding of Spinach Leaves

The researchers chose spinach leaves as the research object for obtaining a natural dye based on chlorophyll because the vegetable is a food raw material rich in this pigment, and biologically active substances source with variety of its functional properties. To solve the problem of more complete chlorophyll extraction from crushed spinach leaves, they are to subject to a preliminary short-term soaking in a water/organic reagent emulsion under ultrasonic influence. Given that the water-based spinach suspension is thermolabile, a man must observe temperature restrictions, since when a certain critical temperature value is exceeded, the chlorophyll decomposition probability with its consumer properties loss is high. As it is practically impossible to determine the temperature inside a fine particle suspended in an aqueous emulsion experimentally, the authors considered to model internal and external heat transfer by solving the differential equation of heat energy transfer under appropriate boundary conditions using the numerical method of finite differences. The research determined structural-mechanical and thermophysical characteristics of crushed spinach leaves experimentally using the complex calculation method of thermophysical parameters based on the thermal inertia properties of a thermocouple. A man verified the solution adequacy by empirically determined suspension temperature after completion of the technological procedure. According to the developed algorithm, the authors compiled a program for the temperature fields evolution in the object of study considering the incident ultrasonic flow and an internal heat source with the new surface formation when grinding spinach particles in order to comply with thermal restrictions and maximize the quality parameters preservation. The article considers the rational duration of the ultrasonic grinding process without exceeding the recommended threshold temperatures.

The effect of thermal treatment of the melt before crystallization on the structure and properties of castings

Purpose: The aim of the proposed research is to investigate the influence of temperature and duration of isothermal melt processing on structural characteristics of castings in connection with technological background of charge metal. Design/methodology/approach: Ferrous and non-ferrous alloys were obtained by remelting a charge with a dispersion-structured structure (which was ensured by highspeed crystallization). Remelting was carried out at different temperatures of overheating of the melt over the liquidus with different isothermal exposure at these temperatures. Experimental castings were crystallized under normal conditions. It was studied a change of structure formation and mechanical characteristics depending on the temperature and duration of thermal treatment of the melt before crystallization. Findings: It is established that isothermal treatment of the melt at the overheating of the liquid metal above a certain equilibrium temperature of the micro-inhomogeneous melt (Te) causes a gradual loss of hereditary characteristics of the original charge metal, increase of the chemical homogeneity of the melt and the formation of crystallization and formation a corresponding change in the mechanical properties of castings. Research limitations/implications: The results can be complemented by studies of the effect of thermal treatment in the temperature range of crystallization. Practical implications: The results can be used to select the optimal heat treatment during remelting and, accordingly, the mechanical properties of the resulting casting. Originality/value: The obtained results testify to the predominant influence of temperature on the dispersion of the cast structure of steels, given the duration of technological operations of preparation and casting of steels in the manufacture of castings in industrial conditions.

Characteristics and analysis of the mechanical response inside the structure of asphalt pavement

Determining whether structural analysis method can objectively describe the real service status of pavements is the main issue in the design of asphalt pavements. Given the complexity and variety of pavement materials, the responses of pavement structures under vehicle load and environmental conditions exhibit clear nonlinear characteristics. Obtaining the structural mechanical response characteristics in the course of pavement service is not only the solution to one of the basic issues in the structural design of asphalt pavements, but also the key to ensure the scientific and reasonable analysis of pavement structures. To reveal the structural mechanical response characteristics and change the law of asphalt pavements and provide reliable data for the development of structural design methods that are suitable for the national conditions and highway construction characteristics in China, continuous follow-up observations of the mechanical responses of asphalt pavement structures, such as stress and strain, are conducted using RIOHTrack. The actual service environment and mechanical response law of asphalt pavement structures are obtained using sensor testing technology. The influence law of external factors, such as temperature and load, on the mechanical response behavior is analyzed and the temperature and load dependences of the true mechanical response are revealed. Results show that the structural mechanical response of asphalt pavements exhibits significant temperature and load dependence and that a nonlinear relationship exists between temperature and load. To ensure the rationality of pavement analysis, nonlinear mechanics theory requires consideration in the structural calculations. The stress and strain of asphalt pavements display alternating fluctuations in the annual cycle; the smallest and largest values of the stress and strain at the bottom of the asphalt layer are observed during winter and summer, respectively. For semi-rigid base asphalt pavements, the temperature monotonically affects the value of the mechanical response of the asphalt surface layer and does not change the direction of force. An exponential function can describe the relationship of strain and temperature, whereas the Boltzmann function can describe that of stress and temperature; the decision coefficient R 2 for both functions exceeds 0.94 and therefore indicates good correlation. For full-thick asphalt pavements, the temperature change causes an increase or decrease in the mechanical response values, and a change in direction, that is, compression state and tensile state can switch to each other. And the relationship curve between strain and temperature shows a pull conversion point and a zero strain line. In the depth direction, the compression-tensile conversion occurs between 24–36 cm, and as the temperature increases, the position of the compression-tensile conversion gradually moves down from the surface. The strain response significantly increases with the increase in load level and shows a clear trend of nonlinear change, especially at high temperature and overload. The actual structural mechanical response of the pavement needed to establish the asphalt pavement calculation system and analysis theory is obtained, which addresses the lack of systematic surface structural mechanical response observation test data due to the inability to perform full-scale tests before and provides the basic data for pavement design and analysis. Results can offer theoretical support for polishing the design and analysis methods for asphalt pavements.

PROSPECTS OF USE OF CRYSTOBILIZING PROTEIN-POLYSACCHARID COMPOSITION IN THE PRODUCTION OF MEAT CUTTED SEMI-FOODS

One of the technological ways to improve the quality of frozen meat chopped semi-finished products is to use in their composition protein-polysaccharide composite mixtures, which mechanism of cryoprotective action is associated with the formation of amorphous structure of the product, reducing the number of crystallization centers and reducing the activity of water, which is especially important for long-term meat products storage at sub-zero temperatures. For this purpose, the composition of a protein-polysaccharide composition was developed consisting of blood plasma proteins, sodium caseinate, flax fiber and plantain in a ratio of 1:1:2:2. The regularities of the influence of the selected composition on the physicochemical properties of model minced meat systems have been established. The possibility of using this composition to eliminate the disadvantages of low-quality meat raw materials in the semi-finished meat products of has been proved and to counteract the negative effects of their long-term storage in the frozen state. It has been found that the composite mixture of plasma proteins, sodium caseinate, fibers of linen and plantain in the amount of 3% reduces the cryoscopic temperature, decreases the mass fraction of frozen moisture by 1.7% and also reduces water activity by 0.031… 0.067, which helps to extend the shelf life of chopped semi-finished products. Based on the search for the extrema of the mathematical dependence of the amount of frozen water on the duration of storage of minced meat semi-finished products at a temperature of minus 10 ° C was established a rational content of the protein-polysaccharide composition (3%). This allows you to purposefully form and stabilize the specified functional-technological, structural-mechanical and organoleptic characteristics of the finished product. In order to develop recommendations on the use of the protein-polysaccharide composition as a cryoprotectant, the chemical composition and functional-technological properties (FCS) of model minced meat systems with different levels of its use were studied. The technological feasibility of using protein-polysaccharide composition in the amount of 3%, which is an effective cryoprotectant in meat minced systems during low-temperature processing has been proved.

Applications of structural efficiency assessment method on structural-mechanical characteristics integrated design in aero-engines

In the design process of advanced aero-engines, it is necessary to carry out an effective analysis method between structural features and mechanical characteristics for a better structural optimization. Based on the structural composition and functions of aero-engines, the concept and contents of structural efficiency can reflect the relation between structural features and mechanical characteristics. In order to achieve the integrated design of structural and mechanical characteristics, one quantitative analysis method called Structural Efficiency Assessment Method (SEAM) was put forward. The structural efficiency coefficient was obtained by synthesizing the parameters to quantitatively evaluate the aero-engine structure design level. Parameterization method to evaluate structural design quality was realized. After analyzing the structural features of an actual dual-rotor system in typical high bypass ratio turbofan engines, the mechanical characteristics and structural efficiency coefficient were calculated. Structural efficiency coefficient of high-pressure rotor (0.43) is higher than that of low-pressure rotor (0.29), which directly shows the performance of the former is better, there is room for improvement in structural design of the low-pressure rotor. Thus the direction of structural optimization was pointed out. The applications of SEAM shows that the method is operational and effective in the evaluation and improvement of structural design.

Effect of Alkali-Salt Treatment of Meat By-Products on Physical, Chemical and Rheological Properties

Meat by-products, in particular collagen-containing, are one of the promising types of animal raw materials. Treatment of these by-products with acids will improve the physicochemical and technological properties. The beef rumen treated with an alkaline-saline solution to determine the loss of collagen and non-collagen proteins, change the water-binding capacity and structural-mechanical characteristics. The protein loss increases up to 1.1 times with increasing of treatment time from 0.5 to 2 days at an alkali concentration of 1.0% and 1.67 times at 0.5 % concentration of sodium hydroxide. Accordingly, a sharp decrease in the shear stress was determined. The water-binding capacity of the product increased from 54% in control sample to 86.33%.

A Cumulative Expansion Force‐Finding Method for Suspension‐Cable Truss Composite Structure

Suspension‐cable truss composite structure is a new type of cable‐strut structure which combines the conventional cable structure with the rigid truss. By laying rigid roofing slabs, this composite structure offsets most effect of the wind suction, reduces the axial force of the stable cables, and reduces the large vertical displacement effectively when compared with conventional cable trusses. For this new structure, the deformation relevance between adjacent substructures results in a nonindependent and stable union. To effectively and precisely find the cable forces of a suspension‐cable truss composite structure for the construction completion state, a proper optimization order and a suitable selection of the substructures are necessary. In this paper, the structural mechanical characteristics of the suspension‐cable truss composite structure are introduced at first, to reveal the force transmission path between adjacent substructures. Secondly, the cumulative expansion force‐finding method (CEFM) is proposed to obtain the optimal mode of the cable force distribution with a suitable operational efficiency. A numerical example is introduced and analyzed to verify the accuracy and feasibility of this method afterwards. The results show that CEFM could find out the optimal cable force distribution of the suspension‐cable truss composite structure, with a geometry shape of whole structure and a rational stress level of all the components.

Investigation of the dispersion processes of composite colloidal capillary-porous materials

The technology of drying colloidal capillary-porous materials to a final humidity of 6-8%, developed at the Institute of Technical Thermophysics of the NAS of Ukraine, allowed to obtain a brittle state, in which it is possible to grind this product to small particles.
 The most suitable for industrial grinding of the dried composite colloidal capillary-porous materials is the impact method, because when wiping and crushing the material has accumulated, stuck to the working surface.
 Powders are characterized by one pronounced maximum corresponding to the particle size of the powder of 0,16 mm. As the rotation speed of the shredder rotor changes, the particle size distribution of 0,16 mm increases by reducing the larger particles.
 The amount of powder thus obtained is directly proportional to the speed of rotation of the rotor. The study of the dispersion and classification of functional powders showed that all powders have the largest particle size of 0,16 mm. The maximum yield of this fraction is 70% and the lowest is 40%.
 The structural-mechanical characteristics of powders from composite colloidal capillary-porous materials were investigated for the first time. Characteristics of different fractions were determined by such parameters as bulk density, vibration density, angle of natural slope, speed of material flow through the funnel and others.
 Studies to determine the structural and mechanical properties of functional powders have shown that they can be attributed to more bulk powders, as opposed to highly bound monopowders. Creating compositions improves their structural and mechanical properties.

The effect of wire feed geometry on electron beam freeform 3D printing of complex-shaped samples from Ti-6Al-4V alloy

The paper is devoted to studying two different ways of obtaining the complex-shaped bell-type samples from the titanium alloy Ti-6Al-4V. It is shown that the process of obtaining the samples on a three-axis table is sensitive to the wire feed geometry as depended on four such geometry zones. These zones are characterized by the angles between the wire feed direction and the tangent to the printing path. On the contrary, samples obtained on a rotary four-axis table are not sensitive to the wire feed geometry. Each of the two ways provides formation of its own specific types of the structure and different mechanical characteristics. In this paper, the structure of geometry affected zones is determined and the most optimal way for obtaining the samples is selected.