Search

We present a novel, systematic method for evaluating design printability in 3D food printing using a scoring system based on the Design for Additive Manufacturing (DfAM) guidelines. This study addresses a gap in the current literature by proposing a structured approach to assess and enhance the printability of 3D food designs. Our framework consists of a set of nine critical questions derived from the multi-level DfAM guidelines, focusing on key printability factors including unsupported features, geometric accuracy, and surface finish. The evaluation process converts qualitative assessments into numerical values, resulting in a comprehensive printability score that categorizes designs into high, moderate, or low printability levels. To validate the effectiveness of this method, we conducted a case study involving five different designs. The scoring system successfully explores the design space and maximizes the printability of 3D food products. This method alleviates the challenges in design evaluation compared with traditional trial-and-error approaches. The results demonstrate the practicality and efficiency of our framework's output. The proposed methodology provides a structured approach to design evaluation, offering practical insights and a valuable tool for improving the success rate of 3D printed food products. This research contributes to the field by offering a systematic framework for assessing and enhancing the printability of 3D food designs, potentially accelerating the adoption and effectiveness of 3D food printing technology in various applications. [ABSTRACT FROM AUTHOR]

An experimental study has been conducted to investigate the effect of silica nanoparticle halos on the stability of the zirconia aqueous suspension. The results of turbidity measurements showed that addition of nanoparticles to the suspension increases the stability of the zirconia suspension for all pH values. The achieved stability refers to the formation of nanoparticle halos around the microparticles that can be observed by scanning electron microscopy (SEM) imaging. The best stabilization is achievable when zirconia microparticles are at the isoelectric point. The minimum stabilization occurs when microparticles have relatively high zeta potential and the force between micro and nanoparticles is repulsive. Addition of a volume fraction of nanoparticles results in the increase in stability up to a certain value. Since then, the emergence of depletion force causes the instability of the suspension. [ABSTRACT FROM PUBLISHER]

In many industrial processes, in the middle stages of production, the final product or residuals contain aqueous suspensions. The instability of suspensions is one of the main challenges towards the mentioned processes. The present study is the result of an experimental investigation that analyzed the effect of nanoparticles on the stabilization of microsuspension. The effect of electrostatic behavior of micro and nanoparticles on the performance of the stabilization method by generation of nanoparticle halos was studied experimentally. The turbidity of microparticle suspension was measured before and after addition of nanoparticles at different electrostatic conditions. The results of experiments show that for all situations, the addition of nanoparticles increases the repulsive force between particles. The pertinent stability is due to the formation of nanoparticle halos, which have been observed experimentally. Nanoparticle halos decrease the Wan der Waals attractive force and increase the electrostatic charge of microparticles, consequently increasing the stability of the resultant suspension. The strength of the stability varies with difference in electrostatic situations due to the difference in the electric charge. When microparticles have relatively low electric charge, the potential sink around them is deeper and thus more nanoparticles form halos. The minimum stabilization also occurs when the microparticles have relatively high electric charge that increases the repulsive force between micro and nanoparticles. [ABSTRACT FROM AUTHOR]