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Understanding the large deformation response of paste-like 3D food printing inks / Bugday, Yagmur (CC BY)

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Titel:
Applied rheology
Erschienen:
Berlin: De Gruyter
Fußnote:
Gesehen am 08.04.2019
Fortsetzung der Druckausgabe
Open Access
8.1998 nicht ersch.
Namensnennung 4.0 International
Umfang:
Online-Ressource
ISSN:
1617-8106
ZDB-ID:
2047249-3 ZDB
VÖBB-Katalog:
35278155
Schlagworte:
Rheologie ; Zeitschrift ; Zeitschrift
ZLB-Systematik:
Naturwissenschaften
Sammlung:
Naturwissenschaften
Copyright:
Rechte vorbehalten
Zugriffsberechtigung:
Freier Zugang
Titel:
Applied rheology
Erschienen:
Berlin: De Gruyter
Fußnote:
Gesehen am 08.04.2019
Fortsetzung der Druckausgabe
Open Access
8.1998 nicht ersch.
Namensnennung 4.0 International
Umfang:
Online-Ressource
ISSN:
1617-8106
ZDB-ID:
2047249-3 ZDB
VÖBB-Katalog:
35278155
Schlagworte:
Rheologie ; Zeitschrift ; Zeitschrift
ZLB-Systematik:
Naturwissenschaften
Sammlung:
Naturwissenschaften
Copyright:
Rechte vorbehalten
Zugriffsberechtigung:
Freier Zugang

Aufsatz

Verfasser:
Bugday, Yagmur
Alicke, Alexandra
Anderson, Patrick
van der Sman, Ruud
Titel:
Understanding the large deformation response of paste-like 3D food printing inks
Erschienen:
Berlin: De Gruyter, 2025
Sprache:
Englisch
Zusammenfassung:
Abstract: Extrusion-based three-dimensional (3D) food printing is an emerging technique, relying crucially on the rheological behavior of the ink for success. This study aims to understand the rheological properties of the paste-like 3D food printing inks near the processing conditions. Experimental artifacts, particularly the edge fracture at high deformations, are a common challenge when working with pastes. While steady shearing is the most informative measurement, it is not practical due to experiential artifacts. We characterized the rheology of these inks with oscillatory measurements, described the deformation response with a constitutive model, and translated the information from oscillatory testing to steady shearing. The novel constitutive model is a generalization of the Oldroyd-B model using a shear-rate-dependent viscosity following Herschel Bulkley. The model parameters were estimated by non-linear least-squares fitting. The constitutive model successfully predicted the sample response at large deformations and the steady-shear flow response, such as those encountered in 3D food printing. The applicability of the methodology can be extended for different materials that are challenging to characterize. We explored methods to measure the rheological properties of paste-like materials prone to edge fracture, aiming for an accurate description of their response under processing.
Umfang:
Online-Ressource
Fußnote:
Open Access
Archivierung/Langzeitarchivierung gewährleistet
Schlagworte:
paste rheology ; non-linear viscoelasticity ; 3D food-printing ; constitutive modeling
ZLB-Systematik:
Naturwissenschaften
Sonstiges
URN:
urn:nbn:de:101:1-2505290338297.852822652165
Sammlung:
Naturwissenschaften
Sonstiges
Copyright:
CC BY
Zugriffsberechtigung:
Freier Zugang
Verfasser:
Bugday, Yagmur
Alicke, Alexandra
Anderson, Patrick
van der Sman, Ruud
Titel:
Understanding the large deformation response of paste-like 3D food printing inks
Erschienen:
Berlin: De Gruyter, 2025
Sprache:
Englisch
Zusammenfassung:
Abstract: Extrusion-based three-dimensional (3D) food printing is an emerging technique, relying crucially on the rheological behavior of the ink for success. This study aims to understand the rheological properties of the paste-like 3D food printing inks near the processing conditions. Experimental artifacts, particularly the edge fracture at high deformations, are a common challenge when working with pastes. While steady shearing is the most informative measurement, it is not practical due to experiential artifacts. We characterized the rheology of these inks with oscillatory measurements, described the deformation response with a constitutive model, and translated the information from oscillatory testing to steady shearing. The novel constitutive model is a generalization of the Oldroyd-B model using a shear-rate-dependent viscosity following Herschel Bulkley. The model parameters were estimated by non-linear least-squares fitting. The constitutive model successfully predicted the sample response at large deformations and the steady-shear flow response, such as those encountered in 3D food printing. The applicability of the methodology can be extended for different materials that are challenging to characterize. We explored methods to measure the rheological properties of paste-like materials prone to edge fracture, aiming for an accurate description of their response under processing.
Umfang:
Online-Ressource
Fußnote:
Open Access
Archivierung/Langzeitarchivierung gewährleistet
Schlagworte:
paste rheology ; non-linear viscoelasticity ; 3D food-printing ; constitutive modeling
ZLB-Systematik:
Naturwissenschaften
Sonstiges
URN:
urn:nbn:de:101:1-2505290338297.852822652165
Sammlung:
Naturwissenschaften
Sonstiges
Copyright:
CC BY
Zugriffsberechtigung:
Freier Zugang

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