食品3D打印喷头流道有限元优化分析
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摘要
针对食品流体在FDM(熔融沉积)3D打印机喷头内流动的动态特性,改进现有的3D打印喷头结构,并结合流体力学相关理论建立流速的数学模型。使用ANSYS FLUENT建立了活塞式挤出过程的流体动力学仿真模型,对喷头内部流场分布、喷嘴截面流速和流道内部压力分布情况的分析表明,降压型结构能够有效的缓减喷头内部压力并使喷头内流动更加流畅,喷嘴处流速分布稳定。该方法为研究改进食品3D打印挤压成型工艺的难点问题提供了理论依据,具有一定的参考价值。
Aiming at the dynamic characteristics of food fluid flowing in FDM(fused deposition) 3D printer nozzle, the existing 3D printing nozzle structure was improved, and the mathematical model of flow velocity was established by combining the relevant theories of fluid mechanics. The fluid dynamics simulation model of the piston extrusion process was established by using ANSYS FLUENT. By analyzing the flow field distribution inside the nozzle, the flow velocity of the nozzle section and the distribution of the internal pressure of the runner, the research shows that the pressure-reducing structure can effectively slow down the internal pressure. The pressure field inside the nozzle and the flow in the nozzle are smoother, and the flow rate at the nozzle is stepwise and stable. This method provides a theoretical basis for studying the difficult problems of improving the 3D printing extrusion process of food, and has certain reference value.
Aiming at the dynamic characteristics of food fluid flowing in FDM(fused deposition) 3D printer nozzle, the existing 3D printing nozzle structure was improved, and the mathematical model of flow velocity was established by combining the relevant theories of fluid mechanics. The fluid dynamics simulation model of the piston extrusion process was established by using ANSYS FLUENT. By analyzing the flow field distribution inside the nozzle, the flow velocity of the nozzle section and the distribution of the internal pressure of the runner, the research shows that the pressure-reducing structure can effectively slow down the internal pressure. The pressure field inside the nozzle and the flow in the nozzle are smoother, and the flow rate at the nozzle is stepwise and stable. This method provides a theoretical basis for studying the difficult problems of improving the 3D printing extrusion process of food, and has certain reference value.
引文
[1]程俊廷,张怿,卢建军.浅谈3D打印技术的应用与发展[J].机电息,2018.27:96-97,99
[2]褚雪松.3D食品打印关键技术研究[D].宁夏大学,2016.
[3]Jeffrey I.Liptonetc.-Additivemanufacturing forthefood industry,Trends in Food Science&Technology,2015.43:114-123
[4]Wang,Lin;Zhang,Min;Bhandari,Bhesh;Yang,Chaohui.Investigation on fish surimi gel as promising food material for 3D printing[J].Journal of Food Engineering,2017.
[5]朱伟杰.高粘度材料三维打印机开发及食品药品打印研究[D].浙江大学,2015.
[2]褚雪松.3D食品打印关键技术研究[D].宁夏大学,2016.
[3]Jeffrey I.Liptonetc.-Additivemanufacturing forthefood industry,Trends in Food Science&Technology,2015.43:114-123
[4]Wang,Lin;Zhang,Min;Bhandari,Bhesh;Yang,Chaohui.Investigation on fish surimi gel as promising food material for 3D printing[J].Journal of Food Engineering,2017.
[5]朱伟杰.高粘度材料三维打印机开发及食品药品打印研究[D].浙江大学,2015.