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 -