Application of Computational Fluid Dynamics (CFD) Simulation for the Effective Design of Food 3D Printing (A Review)

Application of computational fluid dynamics simulations in food industry

Computational fluid dynamics (CFD) is a tool for modelling and simulating processes in many industries. It is usually used as a choice to solve problem involving flow of fluids, heat transfer, mass transfer and chemical reaction. Moreover, it has also found application in the optimization of processes in branches of the food industry, including bread baking, cooling beef roast, or spray drying. CFD has enormous potential and many opportunities to improve the quality and safety of food products, as well as to reduce the costs of production and the use of machines and production equipment. In addition, empirical models only permit data to be extracted at a limited number of locations in the system (where sensors and gauges are placed). CFD allows the designer to examine any location in the region of interest, and interpret its performance through a set of thermal and flow parameters. Computer simulations are the future of every field of science, and the presented overview provides the latest information on experts and experiences related to CFD application in food production. Despite some disadvantages, such as the need to have a large reserve of computing power, the development of digital and IT technologies will make this problem insignificant in the nearest future. Then the CFD will become an indispensable element in the design of equipment and technological lines in the food industry.

Correlating process parameters and print accuracy of 3D-printable heat acid coagulated milk semisolids and polyol matrix: implications for testing methods

The primary additive manufacturing (AM) technique for all high-viscosity food composites is extrusion-based. Therefore, understanding the impact of process parameters involved is crucial in fulfilling the demand characteristics of the printed constructs. In this regard, a correlation between print accuracy and critical 3D printing (3DP) process variables as a strategy for expediting the selection of 3D printable food inks has the most potential for success. This paper studies the effectiveness of using heat-acid coagulated milk semisolids and polyol matrix as 3D printable food ink for high-quality prints. The study focused on the critical material properties and conducted rheological characterization and particle size distribution analysis. The study obtained the effective range of printing parameters for various process variables using a mathematical model that employed finite element analysis (FEA) to define the flow field characteristics. The dimensional accuracy of the printed constructs under different process variables was determined by utilizing image processing methods. A multi-objective optimization was carried out using the desirability function method to obtain the key correlations between the process parameters for the best-printed construct.

Additive Manufactured Strain Sensor Using Stereolithography Method with Photopolymer Material

As a result of the developments in additive manufacturing (AM) technology, 3D printing is transforming from a method used only in rapid prototyping to a technique used to produce large-scale equipment. This study presents the fabrication and experimental studies of a 3D-printed strain sensor that can be used directly in soft applications. Photopolymer-based conductive and flexible ultraviolet (UV) resin materials are used in the fabrication of the sensor. A Stereolithography (SLA)-based printer is preferred for 3D fabrication. The bottom base of the sensor, which consists of two parts, is produced from flexible UV resin, while the channels that should be conductive are produced from conductive UV resin. In total, a strain sensor with a thickness of 2 mm was produced. Experimental studies were carried out under loading and unloading conditions to observe the hysteresis effect of the sensor. The results showed a close linear relationship between the strain sensor and the measured resistance value. In addition, tensile test specimens were produced to observe the behavior of conductive and non-conductive materials. The tensile strength values obtained from the test results will provide information about the sensor placement. In addition, the flexible structure of the strain sensor will ensure its usability in many soft applications.

3D printing based on meat materials: Challenges and opportunities

Three-dimensional (3D) printing, as an emerging technology, is driving great progress in the food industry. In the meat field, 3D printing is expected to replace the traditional food industry and solve the problems of raw material waste and food contamination. Nevertheless, the application of 3D printing in meat still faces many challenges. The rheological properties of the ink, such as shear thinning behavior, viscosity, and yield stress, are critical in determining whether it can be printed smoothly and ensuring the quality of the product. Meat materials are complex multi-phase colloidal systems with unique fibrous structures that cannot be printed directly, and improving the printability of meat colloids mainly limits meat printing. The complexity of meat colloidal systems determines the different heat requirements. In addition, at this stage, the functionality of the printer and the formulation of a single nutritional and organoleptic properties limit the implementation and application of 3D printing. Moreover, the development of cultured meat, the full application of by-products, and the emergence of new technologies provides opportunities for the application of 3D printing in the meat industry. This review highlights the current challenges and opportunities for the application of 3D printing in meat to provide new ideas for the development of 3D printing.

Application of Computational Fluid Dynamics (CFD) in the Deposition Process and Printability Assessment of 3D Printing Using Rice Paste

Computational fluid dynamics (CFD) was utilized to investigate the deposition process and printability of rice paste. The rheological and preliminary printing studies showed that paste formed from rice to water ratio (100:80) is suitable for 3D printing (3DP). Controlling the ambient temperature at 47±5 °C also contributed to improving the printed sample’s structural stability. The viscoelastic simulation indicated that the nozzle diameter influenced the flow properties of the printed material. As the nozzle diameter decreased (1.2 mm to 0.8 mm), the die swell ratio increased (13.7 to 15.15%). The rise in the swell ratio was a result of the increasing pressure gradient at the nozzle exit (5.48×106 Pa to 1.53×107 Pa). The additive simulation showed that the nozzle diameter affected both the residual stress and overall deformation of the sample. CFD analysis, therefore, demonstrates a significant advantage in optimizing the operating conditions for printing rice paste.