Filtering by
- All Subjects: Auger
- All Subjects: Graded Materials
- Creators: Chen, Xiangfan
Working with chocolate is a difficult endeavor. However, through the use of additive manufacturing technologies, the labor involved can be reduced. One difficulty is the pumping of the melted chocolate through the system onto the print bed of the printer. In this paper, three systems of transferring chocolate are investigated: A syringe system, a gear pump system, and an auger system. Each system is explained with a model of the proposed system and the pros and cons are discussed. Lastly, a system composed of parts of the syringe and auger system is proposed. The positive and negative aspects of this design are discussed, and a 3D model of the system is given as well. This system is suggested as a better option, and future research can be done to investigate and rate these systems in greater detail. In commercial food applications, these technologies can change the way chocolate is manipulated, and difficult practices can be simplified for home chefs.
The goal of this work is to identify methods of creating graded material transitions that can improve the ultimate tensile strength of a multi-material component while maintaining other model properties. Particular focus is given towards transitions that can be produced using low cost manufacturing equipment. This work presents a series of methods for creating graded material transitions which include previously established transition types as well as several novel techniques. Test samples of each transition type were produced using additive manufacturing and their performance was measured. It is shown that some types of transitions can increase the ultimate strength of a part, while others may introduce new stress concentrations that reduce performance. This work then presents a method for adjusting the elastic modulus of a component to which graded material transitions have been added to allow the original design properties to be met.