Experimental characterization and modeling of the mechanical behavior of brittle 3D printed food

Nicky Jonkers; J.A.W. (Hans) van Dommelen; Marc G.D. Geers

doi:10.1016/j.jfoodeng.2020.109941

Experimental characterization and modeling of the mechanical behavior of brittle 3D printed food

Nicky Jonkers, J.A.W. (Hans) van Dommelen (Corresponding author), Marc G.D. Geers

Research output: Contribution to journal › Article › Academic › peer-review

3 Citations (Scopus)

51 Downloads (Pure)

Abstract

3D printing is a unique manufacturing method that enables food customization. The development of a modeling framework to predict mechanical properties of food products is an invaluable tool in such a customization process. To set up this framework, 3D printed samples are mechanically characterized by means of compression testing. The observed phenomena are captured in a constitutive model that describes the large deformation behavior and the brittle failure of the material. Due to the rough contact surface of 3D printed samples, spatial homogeneity is lost and parameter identification is rendered not straightforward. To incorporate this non-uniformity, the model is implemented in a finite element package. Simulations reveal the influence of this geometrical effect, allowing to identify the model parameters by which the mechanical behavior of the material is adequately described.

Original language	English
Article number	109941
Number of pages	11
Journal	Journal of Food Engineering
Volume	278
Issue number	August 2020
DOIs	https://doi.org/10.1016/j.jfoodeng.2020.109941
Publication status	Published - Aug 2020

Keywords

3D food printing
Constitutive model
Finite element simulations
Food design
Material characterization

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10.1016/j.jfoodeng.2020.109941

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