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Assessing the dynamic extrusion-based 3D printing process for power-law fluid using numerical simulation

机译：使用数值模拟评估基于动态挤压的幂律流体3D打印过程

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摘要

Numerical simulation was applied for the extrusion process in an extrusion-based food 3D printing. The rheological properties of the materials and their printing characteristics were also investigated. In this work, the distributions of velocity, local shear rate, viscosity and pressure of the materials during the extrusion process were calculated by the POLYFLOW software, and the relationship among the rheological properties, flow field distribution and printing characteristics of the materials had been described. The results showed that the pressure distribution in the flow field was directly proportional to the consistency index (K), and the pressure decreased with the increase of the flow behavior index (n), but not linearly proportional to the n. When the potato granules were added, the K value of the material increased, the n value decreased, the viscosity and pressure levels in the flow field increased, and the printing of the products deteriorated. When temperature was elevated, the K value of the material decreased, the n value remained constant initially but increased later, the viscosity level in the flow field decreased, the pressure level decreased initially and then increased slightly, the printing process became smoother, and the accuracy of the printed product enhanced. For the experimental 3D printer, the Power-law fluid had better printing characteristics when the K value was between 1000 Pa.s(n) and 1800 Pa.s(n) and the n value was between 0.15 and 0.3.
机译：将数值模拟应用于基于挤压的食品3D打印中的挤压过程。还研究了材料的流变性质及其印刷特性。在这项工作中，通过POLYFLOW软件计算了挤出过程中物料的速度，局部剪切速率，粘度和压力的分布，并描述了物料的流变性，流场分布和印刷特性之间的关系。 。结果表明，流场中的压力分布与稠度指数（K）成正比，压力随流动行为指数（n）的增加而减小，但与n不成线性比例关系。当添加马铃薯颗粒时，材料的K值增加，n值降低，流场中的粘度和压力水平增加，并且产品的印刷变差。当温度升高时，材料的K值降低，n值最初保持恒定，但随后增加，流场中的粘度水平降低，压力水平先降低然后升高，印刷过程变得更加平滑，并且印刷产品的准确性得到提高。对于实验性3D打印机，当K值在1000 Pa.s（n）和1800 Pa.s（n）之间，并且n值在0.15和0.3之间时，幂律流体具有更好的打印特性。

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  • 来源
    《Journal of food engineering》 |2020年第6期|109861.1-109861.9|共9页
  • 作者

  • 作者单位

    CAAS Minist Agr Key Lab Agroprod Proc Inst Food Sci & Technol 1 Nongda South Rd Beijing 100193 Peoples R China|Chinese Acad Agr Sci Acad Food Nutr & Hlth Innovat Hefei CAAS Nutridoer Co Ltd Hefei 238000 Peoples R China;

    Chinese Acad Agr Sci Acad Food Nutr & Hlth Innovat Hefei CAAS Nutridoer Co Ltd Hefei 238000 Peoples R China;

    Beijing Univ Chem Technol Coll Mech Elect Engn Beijing 100029 Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Food 3D printing; Rheological properties; Numerical simulation; Printing characteristics;

    机译：食品3D打印;流变性能;数值模拟;印刷特性;

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