Effect of Infill Parameters on Tensile Mechanical Behavior in Desktop 3D Printing

Fernández-Vicente, Miguel; Calle, Wilson Alfredo Cacpata; Bou, Santiago Ferrándiz; Conejero, Andrés

doi:10.1089/3dp.2015.0036

Cited by 424 publications

(239 citation statements)

References 26 publications

Supporting

Mentioning

220

Contrasting

Unclassified

Order By: Relevance

“…This increase is nearly linear with the exception of infill densities between 70% and 100% in the case of rectilinear internal structures. A significant increase in the tensile strength for such high infill densities was also reported for 3D‐printed ABS . In addition, 3D‐HC internal structures result in higher forces at the same degree of infill compared to rectilinear and gyroid structures.…”

Section: Resultssupporting

confidence: 55%

“…A significant increase in the tensile strength for such high infill densities was also reported for 3D-printed ABS. [55] In addition, 3D-HC internal structures result in higher forces at the same degree of infill compared to rectilinear and gyroid structures. The high-impact energy absorption for honeycomb structures is well known, [56,57] due to the better distribution of loads and strains, compared to other infill structures.…”

Section: Classical Sandwich Structuresmentioning

confidence: 99%

See 1 more Smart Citation

Impact Optimization of 3D‐Printed Poly(methyl methacrylate) for Cranial Implants

Petersmann

Spoerk

Huber

et al. 2019

Macro Materials & Eng

View full text Add to dashboard Cite

Material extrusion‐based additive manufacturing, also known as fused filament fabrication (FFF) or 3D printing facilitates the fabrication of cranial implants with different materials and complex internal structures. The impact behavior plays a key role in the designing process of cranial implants. Therefore, the performance of impact tests on novel implant materials is of utmost importance. This research focuses on investigating the dependency of the infill density and pattern on the impact properties of 3D‐printed poly(methyl methacrylate) (PMMA) sandwich specimens including internal rectilinear, gyroid, and 3D‐honeycomb (3D‐HC) structures. 3D‐HC structures show higher impact forces and dissipated energies as well as dynamic stiffness values compared to rectilinear and gyroid structures at the same infill density. 70% infill 3D‐HC and 100% infill rectilinear structures prove to be most promising. In addition, two different optimization techniques to further improve the impact properties of these specimens, namely a material and a topology optimization, are applied. Topology optimization shows promising results until first damage and material optimization regarding dissipated energies. However, both are not able to outperform the 3D‐HC pattern.

show abstract

Section: Resultssupporting

confidence: 55%

Section: Classical Sandwich Structuresmentioning

confidence: 99%

Impact Optimization of 3D‐Printed Poly(methyl methacrylate) for Cranial Implants

Petersmann

Spoerk

Huber

et al. 2019

Macro Materials & Eng

View full text Add to dashboard Cite

show abstract

“…The increased weight is due to the amount of extruded material used to fill the construction to accommodate the preset infills (Severini et al, 2016). Fernandez-Vicente et al (2016) also reported that the weight of the constructs (ABS filament) significantly increased from 11.2 to 18.9 g, respectively, as the constructs were printed from 20 to 100% infill (with honeycomb infill pattern). These results confirm that a variation in IP would strongly influence the 3D food construction's weight.…”

Section: Evaluation Of Dimensional Properties and Weight Of 3d Prinmentioning

confidence: 98%

“…The IP is the intensity of the mesostructure (layer‐to‐layer gap) of the material upon deposition. This structure (pattern and percentage) is designated in the slicing software before the printing process (Fernandez‐Vicente, Calle, Ferrandiz, & Conejero, ). The incorporation of the infill pattern and percentage in 3D printing creates a unique internal microstructure within the printed food.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Texture‐modified 3D printed dark chocolate: Sensory evaluation and consumer perception study

Mantihal

Prakash

Bhandari

2019

Journal of Texture Studies

View full text Add to dashboard Cite

This study aimed to assess the preferences and perceptions of texture‐modified three‐dimensional (3D) printed chocolate through three measures: two tasting tests and one survey. In the first test, 30 semitrained panelists ranked their overall preference from among the three samples of chocolate printed in a honeycomb pattern with infill percentages (IPs) of 25, 50, and 100%. The panelists ranked the samples based on appearance and hardness. In the second test, the same panelists nominated one preference between a 3D printed sample (100% IP) and a cast commercial chocolate sample. Friedman test indicated that there was no significant difference in overall preferences for hardness although the panelists significantly preferred the appearance of samples with 25 and 50% over the 100% infill. Furthermore, there was no significant difference in preference between the cast and 100% infill samples. The texture data of the chocolate samples showed that a higher force was required to break the chocolate samples as the IP increased from 25% (20.4 ± 1.1 N) to 100% (54.4 ± 1.5 N). Also, the 3D printed chocolate (printed in 100% IP) was found to be less hard than that of casted chocolate. In the survey of consumer perceptions, a total of 244 participated and assessed the samples for their intricate design and novel technology concept through a questionnaire. While there was a general awareness of 3D printing technology among these participants, many were impressed with the application of 3D printing to chocolate, as this was the first time they had seen this. The results obtained from the sensory tests and consumer survey provided a useful insight into consumers' perception of 3D food printing and the 3D products design. This awareness will be beneficial to promote this technology in the food industry.

show abstract

Hydrocolloids to Control the Texture of Three‐Dimensional (3D)‐Printed Foods

2022

Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition

View full text Add to dashboard Cite

Effect of Infill Parameters on Tensile Mechanical Behavior in Desktop 3D Printing

Cited by 424 publications

References 26 publications

Impact Optimization of 3D‐Printed Poly(methyl methacrylate) for Cranial Implants

Impact Optimization of 3D‐Printed Poly(methyl methacrylate) for Cranial Implants

Texture‐modified 3D printed dark chocolate: Sensory evaluation and consumer perception study

Hydrocolloids to Control the Texture of Three‐Dimensional (3D)‐Printed Foods

Contact Info

Product

Resources

About