Designing mechanical properties of 3d printed cookies through computer aided engineering

Agnese Piovesan; Valérie Vancauwenberghe; Wondwosen Aregawi; Mulugeta A. Delele; Evi Bongaers; Mathijs de Schipper; Kjeld van Bommel; Martijn Noort; Pieter Verboven; Bart Nicolai

doi:10.3390/foods9121804

Designing mechanical properties of 3d printed cookies through computer aided engineering

Agnese Piovesan, Valérie Vancauwenberghe, Wondwosen Aregawi, Mulugeta A. Delele, Evi Bongaers, Mathijs de Schipper, Kjeld van Bommel, Martijn Noort, Pieter Verboven, Bart Nicolai

Research output: Contribution to journal › Article › peer-review

19 Scopus citations

Abstract

Additive manufacturing or 3D printing can be applied in the food sector to create food products with personalized properties such as shape, texture, and composition. In this article, we introduce a computer aided engineering (CAE) methodology to design 3D printed food products with tunable mechanical properties. The focus was on the Young modulus as a proxy of texture. Finite element modelling was used to establish the relationship between the Young modulus of 3D printed cookies with a honeycomb structure and their structure parameters. Wall thickness, cell size, and overall porosity were found to influence the Young modulus of the cookies and were, therefore, identified as tunable design parameters. Next, in experimental tests, it was observed that geometry deformations arose during and after 3D printing, affecting cookie structure and texture. The 3D printed cookie porosity was found to be lower than the designed one, strongly influencing the Young modulus. After identifying the changes in porosity through X-ray micro-computed tomography, a good match was observed between computational and experimental Young’s modulus values. These results showed that changes in the geometry have to be quantified and considered to obtain a reliable prediction of the Young modulus of the 3D printed cookies.

Original language	English (US)
Article number	1804
Journal	Foods
Volume	9
Issue number	12
DOIs	https://doi.org/10.3390/foods9121804
State	Published - Dec 2020
Externally published	Yes

Bibliographical note

Funding Information:
The authors acknowledge the funding of the European FP7-ERA-Net SUSFOOD programme (CIBUS-Food project). The Flanders Agency for Innovation and Entrepreneurship, and the Research Foundation Flanders?FWO Vlaanderen (A. P. SB Scholarship No. 1S44318N) are additionally acknowledged for financial support.

Funding Information:
Funding: The authors acknowledge the funding of the European FP7-ERA-Net SUSFOOD programme (CIBUS-Food project). The Flanders Agency for Innovation and Entrepreneurship, and the Research Foundation Flanders—FWO Vlaanderen (A. P. SB Scholarship No. 1S44318N) are additionally acknowledged for financial support.

Publisher Copyright:
© 2020 by the authors. Licensee MDPI, Basel, Switzerland.

Keywords

3D food printing
Additive manufacturing
Computed aided engineering
Finite element modelling
Structure
Texture
X-ray computed tomography

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.3390/foods9121804

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title = "Designing mechanical properties of 3d printed cookies through computer aided engineering",

abstract = "Additive manufacturing or 3D printing can be applied in the food sector to create food products with personalized properties such as shape, texture, and composition. In this article, we introduce a computer aided engineering (CAE) methodology to design 3D printed food products with tunable mechanical properties. The focus was on the Young modulus as a proxy of texture. Finite element modelling was used to establish the relationship between the Young modulus of 3D printed cookies with a honeycomb structure and their structure parameters. Wall thickness, cell size, and overall porosity were found to influence the Young modulus of the cookies and were, therefore, identified as tunable design parameters. Next, in experimental tests, it was observed that geometry deformations arose during and after 3D printing, affecting cookie structure and texture. The 3D printed cookie porosity was found to be lower than the designed one, strongly influencing the Young modulus. After identifying the changes in porosity through X-ray micro-computed tomography, a good match was observed between computational and experimental Young{\textquoteright}s modulus values. These results showed that changes in the geometry have to be quantified and considered to obtain a reliable prediction of the Young modulus of the 3D printed cookies.",

keywords = "3D food printing, Additive manufacturing, Computed aided engineering, Finite element modelling, Structure, Texture, X-ray computed tomography",

author = "Agnese Piovesan and Val{\'e}rie Vancauwenberghe and Wondwosen Aregawi and Delele, {Mulugeta A.} and Evi Bongaers and {de Schipper}, Mathijs and {van Bommel}, Kjeld and Martijn Noort and Pieter Verboven and Bart Nicolai",

note = "Funding Information: The authors acknowledge the funding of the European FP7-ERA-Net SUSFOOD programme (CIBUS-Food project). The Flanders Agency for Innovation and Entrepreneurship, and the Research Foundation Flanders?FWO Vlaanderen (A. P. SB Scholarship No. 1S44318N) are additionally acknowledged for financial support. Funding Information: Funding: The authors acknowledge the funding of the European FP7-ERA-Net SUSFOOD programme (CIBUS-Food project). The Flanders Agency for Innovation and Entrepreneurship, and the Research Foundation Flanders—FWO Vlaanderen (A. P. SB Scholarship No. 1S44318N) are additionally acknowledged for financial support. Publisher Copyright: {\textcopyright} 2020 by the authors. Licensee MDPI, Basel, Switzerland.",

year = "2020",

month = dec,

doi = "10.3390/foods9121804",

language = "English (US)",

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AU - Piovesan, Agnese

AU - Vancauwenberghe, Valérie

AU - Aregawi, Wondwosen

AU - Delele, Mulugeta A.

AU - Bongaers, Evi

AU - de Schipper, Mathijs

AU - van Bommel, Kjeld

AU - Noort, Martijn

AU - Verboven, Pieter

AU - Nicolai, Bart

N1 - Funding Information: The authors acknowledge the funding of the European FP7-ERA-Net SUSFOOD programme (CIBUS-Food project). The Flanders Agency for Innovation and Entrepreneurship, and the Research Foundation Flanders?FWO Vlaanderen (A. P. SB Scholarship No. 1S44318N) are additionally acknowledged for financial support. Funding Information: Funding: The authors acknowledge the funding of the European FP7-ERA-Net SUSFOOD programme (CIBUS-Food project). The Flanders Agency for Innovation and Entrepreneurship, and the Research Foundation Flanders—FWO Vlaanderen (A. P. SB Scholarship No. 1S44318N) are additionally acknowledged for financial support. Publisher Copyright: © 2020 by the authors. Licensee MDPI, Basel, Switzerland.

PY - 2020/12

Y1 - 2020/12

N2 - Additive manufacturing or 3D printing can be applied in the food sector to create food products with personalized properties such as shape, texture, and composition. In this article, we introduce a computer aided engineering (CAE) methodology to design 3D printed food products with tunable mechanical properties. The focus was on the Young modulus as a proxy of texture. Finite element modelling was used to establish the relationship between the Young modulus of 3D printed cookies with a honeycomb structure and their structure parameters. Wall thickness, cell size, and overall porosity were found to influence the Young modulus of the cookies and were, therefore, identified as tunable design parameters. Next, in experimental tests, it was observed that geometry deformations arose during and after 3D printing, affecting cookie structure and texture. The 3D printed cookie porosity was found to be lower than the designed one, strongly influencing the Young modulus. After identifying the changes in porosity through X-ray micro-computed tomography, a good match was observed between computational and experimental Young’s modulus values. These results showed that changes in the geometry have to be quantified and considered to obtain a reliable prediction of the Young modulus of the 3D printed cookies.

AB - Additive manufacturing or 3D printing can be applied in the food sector to create food products with personalized properties such as shape, texture, and composition. In this article, we introduce a computer aided engineering (CAE) methodology to design 3D printed food products with tunable mechanical properties. The focus was on the Young modulus as a proxy of texture. Finite element modelling was used to establish the relationship between the Young modulus of 3D printed cookies with a honeycomb structure and their structure parameters. Wall thickness, cell size, and overall porosity were found to influence the Young modulus of the cookies and were, therefore, identified as tunable design parameters. Next, in experimental tests, it was observed that geometry deformations arose during and after 3D printing, affecting cookie structure and texture. The 3D printed cookie porosity was found to be lower than the designed one, strongly influencing the Young modulus. After identifying the changes in porosity through X-ray micro-computed tomography, a good match was observed between computational and experimental Young’s modulus values. These results showed that changes in the geometry have to be quantified and considered to obtain a reliable prediction of the Young modulus of the 3D printed cookies.

KW - 3D food printing

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KW - Finite element modelling

KW - Structure

KW - Texture

KW - X-ray computed tomography

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ER -

Designing mechanical properties of 3d printed cookies through computer aided engineering

Abstract

Bibliographical note

Keywords

UN SDGs

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