scholarly journals Analysis of UV-Assisted direct ink writing rheological properties and curing degree

2022 ◽  
Vol 105 ◽  
pp. 107428
Author(s):  
Fengze Jiang ◽  
Andreas Wörz ◽  
Manuel Romeis ◽  
Dietmar Drummer
2022 ◽  
Author(s):  
Bo Pang ◽  
Rubina Ajdary ◽  
Markus Antonietti ◽  
Orlando J. Rojas ◽  
Svitlana Filonenko

Direct ink writing (DIW) of Pickering emulsions offers great potential for constructing on-demand objects. However, the rheological properties of fluid emulsions greatly undermines the shape fidelity and structural integrity of...


2021 ◽  
Vol 5 (2) ◽  
pp. 25
Author(s):  
Hongli Zhou ◽  
Xiaofeng Wang ◽  
Xinyu Wang ◽  
Chaoqun Peng ◽  
Richu Wang ◽  
...  

During the past 30 years, more and more 3D-printing techniques based on suspensions with specific rheological properties have been innovated and improved. In this review, principles of dispersing and controlling powders for suspension-based 3D printing are summarized. The suspensions for direct ink writing (DIW) are taken as an example for 3D printing. According to the rheological property requirement of suspensions for direct ink writing, the routes on how its rheological properties can be manipulated are summarized and classified into two categories: I. self-solidification route; II. assistant-solidification route. The perspective on the future of 3D-printing techniques based on suspensions is also discussed.


RSC Advances ◽  
2020 ◽  
Vol 10 (50) ◽  
pp. 29821-29828 ◽  
Author(s):  
Cheng Pau Lee ◽  
Rahul Karyappa ◽  
Michinao Hashimoto

We developed a method to 3D-print milk-based inks at room temperature by changing the rheological properties. The method is based on direct ink writing (DIW) and permits multi-material printing of 3D edible structures.


2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.


Author(s):  
Maria Szcześniak ◽  
◽  
Bożena Grimling ◽  
Jan Meler ◽  
Bożena Karolewicz

2016 ◽  
Vol 26 (3) ◽  
pp. 370-380
Author(s):  
Vladimir V. Maslyakov ◽  
◽  
Olga I. Dralina ◽  
Yuliya B. Vlasenko ◽  
Larisa M. Kim

2006 ◽  
Vol 34 (1) ◽  
pp. 693-696 ◽  
Author(s):  
Árpád Tóth ◽  
Péter Sipos ◽  
Mária Borbély ◽  
Csilla Uri ◽  
Ágnes Elek ◽  
...  

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