Additive manufacturing (AM) alias 3D printing translates computer-aided design (CAD) virtual 3D models into physical objects. By digital slicing of CAD, 3D scan, or tomography data, AM builds objects layer by layer without the need for molds or machining. AM enables decentralized fabrication of customized objects on demand by exploiting digital information storage and retrieval via the Internet. The ongoing transition from rapid prototyping to rapid manufacturing prompts new challenges for mechanical engineers and materials scientists alike. Because polymers are by far the most utilized class of materials for AM, this Review focuses on polymer processing and the development of polymers and advanced polymer systems specifically for AM. AM techniques covered include vat photopolymerization (stereolithography), powder bed fusion (SLS), material and binder jetting (inkjet and aerosol 3D printing), sheet lamination (LOM), extrusion (FDM, 3D dispensing, 3D fiber deposition, and 3D plotting), and 3D bioprinting....

Polymers for 3D Printing and Customized Additive Manufacturing

Additive manufacturing: A framework for implementation

https://espace.library.uq.edu.au/view/UQ:380452/UQ380452_OA.pdf

3d printing technologies applied for food design: Status and prospects

Additive manufacturing (AM) has gained significant attention due to its ability to drive technological development as a sustainable, flexible, and customizable manufacturing scheme. Among the various AM techniques, direct ink writing (DIW) has emerged as the most versatile 3D printing technique for the broadest range of materials. DIW allows printing of practically any material, as long as the precursor ink can be engineered to demonstrate appropriate rheological behavior. This technique acts as a unique pathway to introduce design freedom, multifunctionality, and stability simultaneously into its printed structures. Here, a comprehensive review of DIW of complex 3D structures from various materials, including polymers, ceramics, glass, cement, graphene, metals, and their combinations through multimaterial printing is presented. The review begins with an overview of the fundamentals of ink rheology, followed by an in‐depth discussion of the various methods to tailor the ink for DIW of different classes of materials. Then, the diverse applications of DIW ranging from electronics to food to biomedical industries are discussed. Finally, the current challenges and limitations of this technique are highlighted, followed by its prospects as a guideline toward possible futuristic innovations.

Direct Ink Writing: A 3D Printing Technology for Diverse Materials

Background Three dimensional (3D) food printing is being widely investigated in food sector recent years due to its multiple advantages such as customized food designs, personalized nutrition, simplifying supply chain, and broadening of the available food material. Scope and approach Currently, 3D printing is being applied in food areas such as military and space food, elderly food, sweets food. An accurate and precise printing is critical to a successful and smooth printing. In this paper, we collect and analyze the information on how to achieve a precise and accurate food printing, and review the application of 3D printing in several food areas, as well as give some proposals and provide a critical insight into the trends and challenges to 3D food printing. Key findings and conclusions To realize an accurate and precise printing, three main aspects should be investigated considerably: material properties, process parameters, and post-processing methods. We emphasize that the factors below should be given special attention to achieve a successful printing: rheological properties, binding mechanisms, thermodynamic properties, pre-treatment and post-processing methods. In addition, there are three challenges on 3D food printing: 1) printing precision and accuracy 2) process productivity and 3) production of colorful, multi-flavor, multi-structure products. A broad application of this technique is expected once these challenges are addressed.

https://espace.library.uq.edu.au/view/UQ:688240/UQ688240_OA.pdf

3D printing: printing precision and application in food sector

This paper describes the development of a novel fabrication method known as chocolate additive layer manufacture (ChocALM). The system has been developed for the layer-by-layer manufacture of creative and personalised three dimensional (3D) chocolate products. This study investigates the material and property behaviour of a commercial chocolate. Deposition experiments have been carried using the newly developed ChocALM system to illustrate the effects of the deposition parameters on the geometrical accuracy and dimension of the deposited chocolates. The results revealed that process parameters such as extrusion rate, nozzle velocity and nozzle height are critical for successful deposition of chocolate and the optimisation of these parameters enables the ChocALM system to create 3D chocolates with appropriate quality.

Material characterisation and process development for chocolate additive layer manufacturing

Extrusion behavior of chocolate for additive layer manufacturing

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Material characterisation and process development for chocolate additive layer manufacturing

Extrusion behavior of chocolate for additive layer manufacturing