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This paper investigates the effect of %wt composition of BisGMA/TEGDMA, stirring time, bench time, curing time and filler loading on polymerization shrinkage and micro-hardness of resin based dental composites. The investigation was carried out in two stages. In first stage, samples were prepared with different %wt composition of BisGMA/TEGDMA, stirring time, bench time, and curing time to access the effect of different input parameters for minimum polymerization shrinkage and maximum micro-hardness using Taguchi methodology. Selecting optimum values of input factors from first stage, second stage optimization was performed to investigate the effects of different filler loading on different %wt composition of BisGMA/TEGDMA using full factorial design. Prediction model was developed using Design Expert software and analysis of effect of input parameters on output responses were carried out using 3D surface plots. ANOVA were performed to check the significance of prediction model. In first stage, optimum stirring time, bench time and curing time were found to be 4 h, 50 min and 30 s, respectively. In second stage, optimum polymerization shrinkage and micro-hardness of 3.54% and 310 Hv were predicted at 22.89% of TEGDMA content and 20% filler loading. Taguchi methodology and full factorial design were successfully implemented to access the effect of multi-input parameters on responses for resin based dental composites.

In this study, BisGMA, TEGDMA as monomers were used to fabricate dental composites. Camphorquinone was used for photopolymerization using LED light curing unit. To prepare filled resin based dental composites, different %wt (5%, 10%, 15%, 20%) of nanoalumina were used. Unfilled and filled samples were prepared for polymerization shrinkage test, compressive strength test and void content test. Different samples were tested and it is revealed that polymerization shrinkage is diminishing with increase in filler content while compression strength and void content are increasing with increase in filler content.