Simulation of Starch Gel Printing and Deformation Process Using COMSOL
The food industry holds immense promise for 3D printing technology. Current research focuses mainly on optimizing food material composition, molding characteristics, and printing parameters. However, there is a notable lack of comprehensive studies on the shape changes of food products, especially i...
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| 格式: | 文件 |
| 语言: | English |
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MDPI AG
2024-03-01
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| 丛编: | Foods |
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| 在线阅读: | https://www.mdpi.com/2304-8158/13/6/881 |
| _version_ | 1827306195508002816 |
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| author | Zhou Qin Zhihua Li Xiaobo Zou Ziang Guo Siwen Wang Zhiyang Chen |
| author_facet | Zhou Qin Zhihua Li Xiaobo Zou Ziang Guo Siwen Wang Zhiyang Chen |
| author_sort | Zhou Qin |
| collection | DOAJ |
| description | The food industry holds immense promise for 3D printing technology. Current research focuses mainly on optimizing food material composition, molding characteristics, and printing parameters. However, there is a notable lack of comprehensive studies on the shape changes of food products, especially in modeling and simulating deformations. This study addresses this gap by conducting a detailed simulation of the starch gel printing and deformation process using COMSOL Multiphysics 6.2 software. Additive manufacturing (AM) technology is widely acclaimed for its user-friendly operation and cost-effectiveness. The 3D printing process may lead to changes in part dimensions and mechanical properties, attributable to the accumulation of residual stresses. Studies require a significant amount of time and effort to discover the optimal composition of the printed material and the most effective deformed 3D structure. There is a risk of failure, which can lead to wasted resources and research delays. To tackle this issue, this study thoroughly analyzes the physical properties of the gel material through COMSOL Multiphysics 6.2 software, It simulates the heat distribution during the 3D printing process, providing important insights into how materials melt and solidify. Three-part models with varying aspect ratios were meticulously designed to explore shape changes during both the printing process and exposure to an 80 °C environment, employing NMR and rheological characterization. Using the generalized Maxwell model for material simulation in COMSOL Multiphysics, the study predicted stress and deformation of the parts by analyzing solid heat transfer and solid mechanics physical fields. Simulation results showed that among three models utilizing a gel-PET plastic membrane bilayer structure, Model No. 1, with the largest aspect ratio, exhibited the most favorable deformation under an 80 °C baking environment. It displayed uniform bending in the transverse direction without significant excess warpage in the edge direction. In contrast, Models No. 2 and No. 3 showed varying degrees of excess warpage at the edges, with Model No. 3 exhibiting a more pronounced warpage. These findings closely aligned with the actual printing outcomes. |
| first_indexed | 2024-04-24T18:17:21Z |
| format | Article |
| id | doaj.art-cee4722f06e6444895364f4be35b57c3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-24T18:17:21Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-cee4722f06e6444895364f4be35b57c32024-03-27T13:41:04ZengMDPI AGFoods2304-81582024-03-0113688110.3390/foods13060881Simulation of Starch Gel Printing and Deformation Process Using COMSOLZhou Qin0Zhihua Li1Xiaobo Zou2Ziang Guo3Siwen Wang4Zhiyang Chen5Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaAgricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaAgricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaAgricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaAgricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaAgricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaThe food industry holds immense promise for 3D printing technology. Current research focuses mainly on optimizing food material composition, molding characteristics, and printing parameters. However, there is a notable lack of comprehensive studies on the shape changes of food products, especially in modeling and simulating deformations. This study addresses this gap by conducting a detailed simulation of the starch gel printing and deformation process using COMSOL Multiphysics 6.2 software. Additive manufacturing (AM) technology is widely acclaimed for its user-friendly operation and cost-effectiveness. The 3D printing process may lead to changes in part dimensions and mechanical properties, attributable to the accumulation of residual stresses. Studies require a significant amount of time and effort to discover the optimal composition of the printed material and the most effective deformed 3D structure. There is a risk of failure, which can lead to wasted resources and research delays. To tackle this issue, this study thoroughly analyzes the physical properties of the gel material through COMSOL Multiphysics 6.2 software, It simulates the heat distribution during the 3D printing process, providing important insights into how materials melt and solidify. Three-part models with varying aspect ratios were meticulously designed to explore shape changes during both the printing process and exposure to an 80 °C environment, employing NMR and rheological characterization. Using the generalized Maxwell model for material simulation in COMSOL Multiphysics, the study predicted stress and deformation of the parts by analyzing solid heat transfer and solid mechanics physical fields. Simulation results showed that among three models utilizing a gel-PET plastic membrane bilayer structure, Model No. 1, with the largest aspect ratio, exhibited the most favorable deformation under an 80 °C baking environment. It displayed uniform bending in the transverse direction without significant excess warpage in the edge direction. In contrast, Models No. 2 and No. 3 showed varying degrees of excess warpage at the edges, with Model No. 3 exhibiting a more pronounced warpage. These findings closely aligned with the actual printing outcomes.https://www.mdpi.com/2304-8158/13/6/8813D printingstarch gelsimulationdeformationhigh temperaturewarpage |
| spellingShingle | Zhou Qin Zhihua Li Xiaobo Zou Ziang Guo Siwen Wang Zhiyang Chen Simulation of Starch Gel Printing and Deformation Process Using COMSOL Foods 3D printing starch gel simulation deformation high temperature warpage |
| title | Simulation of Starch Gel Printing and Deformation Process Using COMSOL |
| title_full | Simulation of Starch Gel Printing and Deformation Process Using COMSOL |
| title_fullStr | Simulation of Starch Gel Printing and Deformation Process Using COMSOL |
| title_full_unstemmed | Simulation of Starch Gel Printing and Deformation Process Using COMSOL |
| title_short | Simulation of Starch Gel Printing and Deformation Process Using COMSOL |
| title_sort | simulation of starch gel printing and deformation process using comsol |
| topic | 3D printing starch gel simulation deformation high temperature warpage |
| url | https://www.mdpi.com/2304-8158/13/6/881 |
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