A comparative study between syringe-based and screw-based 3D food printers by computational simulation

• Published in: Computers and electronics in agriculture Vol. 162; pp. 397 - 404
• Main Authors: Guo, Chao-Fan, Zhang, Min, Bhandari, Bhesh
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 01.07.2019; Elsevier BV
• Subjects: 3-D printers; Comparative studies; Comparative study; Computational fluid dynamics; Computational simulation; Computer simulation; Extrusion; Flow characteristics; Fluid flow; Food; food processing; Inks; New technology; Printers; Screw-based 3D food printer; Simulation; simulation models; Syringe-based 3D food printer; Three dimensional models; Three dimensional printing; viscosity; Syringe-based 3D food printer; Screw-based 3D food printer; Comparative study; Computational simulation
• ISSN: 0168-1699; 1872-7107
• DOI: 10.1016/j.compag.2019.04.032

•Computational simulated models were built for syringe and screw-based 3D printer.•A comparative study was carried out for syringe and screw-based printer based on fluid characteristics.•The screw-based printer’s fluid characteristics are more complex than syringe-based one.•Backflows were found at the gap between walls and the filament in the extrusion tube. 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.