The effects of particle size distribution on the rheological properties of the powder and the mechanical properties of additively manufactured 17-4 PH stainless steel

Weaver, Jordan S.; Whiting, Justin G.; Tondare, Vipin N.; Beauchamp, Carlos; Peltz, Max A.; Tarr, Jared; Phan, Thien Q.; Donmez, M A.

doi:10.1016/j.addma.2021.101851

Cited by 22 publications

(12 citation statements)

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“…This is because the surface area per unit mass of powder increases and provides more surface area for cohesive force and increase in interaction between particles. The factors affecting on poor flowability of food powders include fine particle size, irregular shape particles, and wide particle size distribution (Bodhmage, 2006; Di et al, 2022; Jordan et al, 2021; Mahdi et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

Investigating the compressibility and flowability of cocoa powders: A solution for chocolate industry

Ali,

Shaari,

Yamin

et al. 2023

J Food Process Engineering

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The flowability and compressibility properties were determined for two types of cocoa powders, which are used commercially in chocolate industries; alkalized and natural cocoa powders. Physical and flow properties have a very significant role in the flow behavior, which relates to the handling, transportation, and storage of bulk powders. Throughout the research, it was observed that the properties of both cocoa powders are similar. The objectives of this work are to compare the compressibility and flowability between alkalized and natural cocoa powders and to design the minimum opening size of hopper for mass flow based on their flow properties. Jenike's mathematical methodology is applied during the research for the design of conical hoppers for mass flow. Besides, powder flow analysis using powder flow analyzer is one of the testing methodologies in this research. In addition, direct shear box tests were performed with three different normal stresses. The alkalized cocoa powder needs 1.366 m in diameter for the opening of the hopper, while the natural cocoa powder needs 1.531 m. From the results of the study conducted, it was concluded that both cocoa powders are very cohesive and have poor flow properties. This research reveals that the physical and flow properties of two main types of cocoa powder contributed a lot to the process of hopper design, enhance process understanding, and also applicable for analyzing the powder behavior at any stage in industry. Practical applications Cocoa powder is the essential ingredient of chocolate manufacturing and other food industry having a chocolate‐like flavor including beverages, biscuits, desserts, and so forth. In chocolate industry, the flow behavior of cocoa powders can affect manufacturing efficiency, which directly affects the production capacity and product quality in terms of its weight and content uniformity. In this study, the critical design parameters such as hopper angle and size of opening were determined to improve the flowability of cocoa powders when passes through hopper. The findings of the present study make it possible for an accurate estimation of a correct intersection with the hopper flow factor line and effective angle of internal friction (δ), extrapolating the powder flow function ff curve to obtain hopper opening size for each cocoa powder for better flowability.

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Section: Resultsmentioning

confidence: 99%

Investigating the compressibility and flowability of cocoa powders: A solution for chocolate industry

Ali,

Shaari,

Yamin

et al. 2023

J Food Process Engineering

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show abstract

“…The size and particle size distribution of the particles have a strong impact on the owability of the powder. Smaller particle sizes (diameters less than 15 µm) will tend to form clusters and thus prevent uniform deposition of the powder on the build plate [23].…”

Section: Sem and X-rf Analysis (As-built)mentioning

confidence: 99%

Structural and Heat Treatment Analysis of 316l Elaborated by SLM Additive Manufacturing Process

Fri¹,

Laazizi²,

Bensada³

et al. 2022

Preprint

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Metal additive manufacturing is an emerging advanced technology, it differs from conventional manufacturing methods as machining, casting and forging, which are either subtractive or forming. Firstly, the objective of this work is to elaborate a new 316L stainless steel material by Selective Laser Melting (SLM) from metallic powder according to specific operating parameters namely laser scanning speed and power. Secondly, the characterization of this developed material by 3D printing is carried out. For this purpose, metallographic observations and heat treatments at different temperatures 650, 800 and 1050°C were performed. Thus, the contribution of this study is to develop procedure and tools to enhance their mechanical properties at the level of parts obtained by conventional processes. Therefore, samples were examined by X-RF, SEM, EDS mapping, density, and hardness measurements as well. Results show that mechanical properties of additive manufactured samples can be improved in certain conditions linked to operating parameters and heat treatment. Also, this work has allowed us to confirm the resistance of the 316L stainless steel developed by SLM to high temperatures.

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“…This can be attributed to presence of higher proportion of spherical or near spherical particles in the virgin powder compared to the reused powder. However, other factors such as PSD, and surface morphology and chemistry of the particles also influence the final part quality [34].…”

Section: Quality Of Printed Partsmentioning

confidence: 99%

Aging due to successive reuse of polyamide 12 powder during laser sintering: extrinsic powder properties and quality of sintered parts

Alo

Otunniyi²,

Mauchline³

2022

MATEC Web Conf.

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The effects of cumulative build time during the reuse of polyamide 12 (PA 12) for laser sintering (LS) on the morphology, size and shape distribution of the feedstock powder and quality of printed parts were investigated in this study. Both the virgin and reused powders contain potato-shaped, elongated, and relatively few near-spherical particles. In agreement with the scanning electron microscope images, the circularity-roundness plots also indicate presence of near-spherical, potato-shape, and elongated particles in the virgin and reused powders. Particle size distributions of the powders revealed an increase in the proportion of fine particles at higher reuse cycles, which is due to cracking and fragmenting during repeated exposure to the high processing temperature during LS. Mild orange peel was observed at a cumulative build time of 36.4 h, which becomes more evident with increase of the build time. Moreover, the presence of surface defects could be observed at cumulative build times greater than 36.4 h, and all the parts exhibit deviation in average thickness and width from the desired values.

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The effects of particle size distribution on the rheological properties of the powder and the mechanical properties of additively manufactured 17-4 PH stainless steel

Cited by 22 publications

References 50 publications

Investigating the compressibility and flowability of cocoa powders: A solution for chocolate industry

Investigating the compressibility and flowability of cocoa powders: A solution for chocolate industry

Structural and Heat Treatment Analysis of 316l Elaborated by SLM Additive Manufacturing Process

Aging due to successive reuse of polyamide 12 powder during laser sintering: extrinsic powder properties and quality of sintered parts

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