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

Research output: Contribution to journalArticleAcademicpeer-review

6 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 languageEnglish
Article number109941
Number of pages11
JournalJournal of Food Engineering
Volume278
Issue numberAugust 2020
DOIs
Publication statusPublished - Aug 2020

Fingerprint

Food
mechanical properties
manufacturing
foods
sampling
testing
Three Dimensional Printing
methodology

Keywords

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

Cite this

@article{95610d9566aa4a92a9c554cf9bd80c07,
title = "Experimental characterization and modeling of the mechanical behavior of brittle 3D printed food",
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.",
keywords = "3D food printing, Constitutive model, Finite element simulations, Food design, Material characterization",
author = "Nicky Jonkers and {van Dommelen}, {J.A.W. (Hans)} and Geers, {Marc G.D.}",
year = "2020",
month = "8",
doi = "10.1016/j.jfoodeng.2020.109941",
language = "English",
volume = "278",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",
number = "August 2020",

}

TY - JOUR

T1 - Experimental characterization and modeling of the mechanical behavior of brittle 3D printed food

AU - Jonkers, Nicky

AU - van Dommelen, J.A.W. (Hans)

AU - Geers, Marc G.D.

PY - 2020/8

Y1 - 2020/8

N2 - 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.

AB - 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.

KW - 3D food printing

KW - Constitutive model

KW - Finite element simulations

KW - Food design

KW - Material characterization

UR - http://www.scopus.com/inward/record.url?scp=85078132464&partnerID=8YFLogxK

U2 - 10.1016/j.jfoodeng.2020.109941

DO - 10.1016/j.jfoodeng.2020.109941

M3 - Article

VL - 278

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - August 2020

M1 - 109941

ER -