Anisotropic mechanical properties of Selective Laser Sintered starch-based food

• Published in: Journal of food engineering 2022-04, Vol.318, p.110890, Article 110890
• Main Authors: Jonkers, N., van Dijk, W.J., Vonk, N.H., van Dommelen, J.A.W., Geers, M.G.D.
• Format: Article
• Language: English
• Subjects: 3D food printing; Anisotropy; Process-property relation; Selective laser sintering; X-ray computed tomography
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2021.110890

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. •The structure and properties of Selective Laser Sintered food were investigated.•Laser parameters were varied to study the effect on the mechanics of 3D printed food.•Two distinct orientation-dependent failure modes were identified.•The microstructure was characterized to explain the process-property relations.