Anisotropic mechanical properties of Selective Laser Sintered starch-based food

N. Jonkers, W.J. van Dijk, N.H. Vonk, J.A.W. van Dommelen (Corresponding author), M.G.D. Geers

Research output: Contribution to journalArticleAcademicpeer-review

9 Citations (Scopus)
75 Downloads (Pure)


The characteristic layer-by-layer structure of a Selective Laser Sintered food product inherently results in anisotropic mechanical properties which depend on the laser sintering parameters. Tailoring these mechanical properties by the printing process enables food customization. The mechanical behavior and microstructure of printed starch-based food were characterized by means of uniaxial compression testing and Computed Tomography. Two directions were considered: the build direction and the principal in-plane direction. By increasing the area energy density from 14 J/cm2 to 82 J/cm2, the stiffness in build direction was more than tripled, whereas the stiffness in the in-plane direction remained unaffected and the fracture stress was more than doubled. Moreover the ductility in the build direction decreased. These effects are a combination of the change in microstructure, with average relative density ranging from 42% to 50%, and a change in local mechanical properties. In-situ compression tests revealed heterogeneous crack propagation in the material.

Original languageEnglish
Article number110890
Number of pages10
JournalJournal of Food Engineering
Publication statusPublished - Apr 2022


  • 3D food printing
  • Anisotropy
  • Process-property relation
  • Selective laser sintering
  • X-ray computed tomography


Dive into the research topics of 'Anisotropic mechanical properties of Selective Laser Sintered starch-based food'. Together they form a unique fingerprint.

Cite this