Mechanical characterization of 3D-printed polymers

Dizon, John Ryan C.; Espera, Alejandro H.; Chen, Qiyi; Advincula, Rigoberto C.

doi:10.1016/j.addma.2017.12.002

Cited by 863 publications

(731 citation statements)

References 99 publications

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“…One of the main constraints to the process development is related to the material used (thermoplastic polymers) and melting behavior. Feeding (tension and compression) and melting (heating) of a high-quality filament should be characterized by superior mechanical properties and thermal stability (warpage) during and after processing to achieve good products (Dizon et al [8]). Hence, the study of the thermo-mechanical properties represents an essential subject of interest and research of the FFF process (Popescu et al [9]).…”

Section: Introductionmentioning

confidence: 99%

Performance Analysis of Colored PLA Products with a Fused Filament Fabrication Process

Spina

2019

Polymers

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The objective of the present work is to study the influence of color additives used for the polylactic acid (PLA) filament on the final quality of fused filament fabrication (FFF) parts. The main processing parameters of FFF parts were evaluated, identifying the significant correlations between PLA properties and part performance, using a commercial FFF machine. The quality of the products was evaluated in terms of thermo-mechanical properties such as mechanical strength, principal material temperatures, and viscosity. These last properties were characterized using differential scanning calorimetry (DSC) for the thermal measurements and a rotational rheometry (RHEO) for viscosity measurements. Cylindrical specimens were then produced for the compression test. The experimental activity and related testing of products are fully described, pointing out a significant difference in performance between parts made of different colored filaments.

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Section: Introductionmentioning

confidence: 99%

Performance Analysis of Colored PLA Products with a Fused Filament Fabrication Process

Spina

2019

Polymers

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“…Different methods of AM have been developed in last two decades which are classified by American Standards for Testing and Materials (ASTM) as (1) Material Jetting and (2) Extrusion (3) vatphotopolymerization (4) powder bed fusion (5) binder jetting (6) sheet lamination and (7)* direct energy deposition [3]. The capabilities and selection of each printing method and materials are detailed elsewhere [1,[4][5][6][7][8][9] and lies beyond the scope of this article. Though, the underlying principal of all AM methods involves the use of a computer aided design (CAD)-based virtual object for controlling the position of a material dispensing/building device.…”

Section: Introductionmentioning

confidence: 99%

Additive manufacturing for energy storage: Methods, designs and material selection for customizable 3D printed batteries and supercapacitors

Gulzar

Glynn

O’Dwyer

2020

Current Opinion in Electrochemistry

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Additive manufacturing and 3D printing in particular have the potential to revolutionize existing fabrication processes where objects with complex structures and shapes can be built with multifunctional material systems. For electrochemical energy storage devices such as batteries and supercapacitors, 3D printing methods allows alternative form factors to be conceived based on the end use application need in mind at the design stage. Additively manufactured energy storage devices require active materials and composites that are printable and this is influenced by performance requirements and the basic electrochemistry. The interplay between electrochemical response, stability, material type, object complexity and end use application are key to realising 3D printing for electrochemical energy storage. Here, we summarise recent advances and highlight the important role of methods, designs and material selection for energy storage devices made by 3D printing, which is general to the majority of methods in use currently.

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“…They reported that printed cheese is 49% softer than cast cheese even when printed with 100% infill. Severini, Derossi, and Azzollini (2016) reported that a cereal-based product printed in 20% infill required a 62.62 N force to break the samples as compared to samples printed in 10% infill, which needed 26.31 N. This finding indicates that the IP influences the mechanical strength of the constructions, because increasing the IP tends to create a harder construction (Dizon, Espera, Chen, & Advincula, 2018). A lower IP will create a hollow internal structure within printed food contributing to textural variation.…”

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confidence: 99%

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

Mantihal

Prakash

Bhandari

2019

Journal of Texture Studies

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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.

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Mechanical characterization of 3D-printed polymers

Cited by 863 publications

References 99 publications

Performance Analysis of Colored PLA Products with a Fused Filament Fabrication Process

Performance Analysis of Colored PLA Products with a Fused Filament Fabrication Process

Additive manufacturing for energy storage: Methods, designs and material selection for customizable 3D printed batteries and supercapacitors

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

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