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- W2940982552 abstract "Abstract Extrusion-based three-dimensional (3D) printing is an emerging technology which has a high application potential in food manufacturing processes. Screw and syringe-based printers are two kinds of extrusion-based 3D printing methods that have been widely studied and reported. The objective of present work was to compare these two different kinds of extrusion-based food 3D printing methods, in fluid flow characteristics and printing profile by computational simulation model and printing experiment. Analysis of simulated model suggested that the screw-based 3D food printer had a complex fluid characteristic, and some backflows were found at the gap between walls and the screw flights in the extrusion tube. Whereas, the syringe-based 3D food printer showed more simple fluid characteristics, which could be easy to adjust. Moreover, the experimental 3D printing suggested that the screw-based 3D food printer were not suitable for extruding the inks with high viscosity. Results in present work provides information for suitable printing method selection, a theoretical base and technical guide for further 3D printing studies and new printer designing." @default.
- W2940982552 created "2019-05-03" @default.
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- W2940982552 date "2019-07-01" @default.
- W2940982552 modified "2023-10-16" @default.
- W2940982552 title "A comparative study between syringe-based and screw-based 3D food printers by computational simulation" @default.
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- W2940982552 doi "https://doi.org/10.1016/j.compag.2019.04.032" @default.
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