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

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28 Citations (Scopus)
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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
Issue numberAugust 2020
Publication statusPublished - Aug 2020


The authors wish to thank TNO (Netherlands Organization for Applied Scientific Research, Netherlands ) for the financial support, for the instructions on sample processing and for the access to the SLS machine. We also thank Martijn Noort (Wageningen University and Research) for the preparation of the powder mixture, Ruth Cardinaels (Eindhoven University of Technology) for the use of the rheometer and Susana Petisco Ferrero (Eindhoven University of Technology) for the training on compression testing with the rheometer.

FundersFunder number
Eindhoven University of Technology


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


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