Understanding 3D food printing through computer simulation and extrusion force analysis

• Published in: Journal of food engineering 2024-06, Vol.370, p.111972, Article 111972
• Main Authors: Ning, Xinzhe, Devahastin, Sakamon, Wang, Xuejiao, Wu, Nan, Liu, Zhenbin, Gong, Yunyi, Zhou, Linpeng, Huo, Liu, Ding, Weiheng, Yi, Junjie, Guo, Chaofan, Hu, Xiaosong
• Format: Article
• Language: English
• Subjects: computer simulation; extrusion; Extrusion force; finite element analysis; gels; potatoes; Printing parameters; pumpkins; Shear rate; Starch gels; Structural collapse; sweet potatoes; Viscosity; water content
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2024.111972

Extrusion force is an important indicator of the effectiveness of a printing material for extrusion-based 3D printing. Finite element method was therefore used to first analyze flow field distribution of selected gels (pumpkin, potato and purple sweet potato gels) undergoing 3D printing and then predict the extrusion force of such gels. Experimental extrusion force was correlated with simulated extrusion force; adequate agreement was noted (R2 = 0.98). Pressure suitable for 3D printing of the gels was determined, being lower than 200 kPa for the tested gels. The extrusion curves indicate that there exists a buffer time after which each gel would start to flow. An increase in the gel water content and a decrease in the nozzle diameter increase the extrusion force and the buffer time. The results of this study may serve as a benchmark for printing materials development and printing parameters selection for successful extrusion-based 3D printing. •Piston pressure aids understanding of the process of extrusion-based 3D printing.•The computer simulation results have good authenticity.•Shear rate and piston pressure are important parameters for dynamic extrusion.•The pressure curve reflects the variation of the material in the syringe.•Retraction affects the extrusion state of the material.