Planiranje i optimiranje eksperimenta 3D printanja alginatnog gela s ekstraktom lista masline

master's thesis

• Title (english): Planning and optimization of 3D printing procedure of alginate gel enriched with olive leaf extract
• Author: Marko Baruškin
• Mentor: Anet Režek Jambrak (mentor)
• Committee member: Sven Karlović (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health); (Laboratory for Sustainable Development); Zagreb
• Defense date and country: 2020-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

3D printanje kao jedan od glavnih stupova Industrije 4.0 predstavlja održivu tehniku kojom je moguće proizvesti proizvode prilagođenog i personaliziranog oblika i sastava. Cilj ovog rada bio je optimirati parametre 3D printanja alginatnog gela s ekstraktom lista masline. Dizajn eksperimenta proveden je u programu STATGRAPHICS Centurion, a rezultati su analizirani i optimirani putem metode Response surface methodology – RSM. Ispitivan je utjecaj različitih parametara 3D printanja (koncentracija alginata, promjer nastavka, brzina printanja i brzina ekstruzije) na vrijeme printanja, potrošnju energije, ugljični otisak te teksturalna svojstva (elastičnost, tvrdoća, rad i Youngov modul). Dobiveni su optimalni uvjeti 3D printanja za 3D printane gelove s najpovoljnijim svojstvima, koncentracija alginata od 3 %, promjer nastavka 1,6 mm (za vrijeme printanja, potrošnju energije, ugljični otisak, tvrdoću i elastičnost) odnosno 1,2 mm (za rad i Youngov modul), brzina printanja 150, odnosno 50 za teksturalna svojstva te brzina ekstruzije 95, odnosno 50 za teksturalna svojstva. Utvrđen je značajan statistički utjecaj brzine ekstruzije na sve ispitane parametre, dok brzina printanja i promjer nastavka pokazuju značajan statistički utjecaj na vrijeme printanja, potrošnju energije i ugljični otisak.

Abstract (english)

3D printing as one of the pillars of the Industry 4.0 represents a sustainable technique that enables the production of modified and personalized products. The aim of this research was to optimize the 3D printing parameters of alginate gel with olive leaf extract. The design of the experiment was executed in the program STATGRAPHICS Centurion and the results were analyzed and optimized using the response surface methodology – RSM. The influence of different 3D printing parameters (alginate concentration, nozzle diameter, printing speed and extrusion speed) on the printing time, energy consumption, carbon footprint and texture properties (elasticity, hardness, work and Young's modulus) was examined. Optimal 3D printing requirements were obtained for 3D printed gels with the most favorable properties, alginate concentration of 3 %, nozzle diameter 1.6 mm (for printing time, energy consumption, carbon footprint, hardness and elasticity) and 1.2 mm (for work and Young's modulus), printing speed of 150 and 50 for texture properties then extrusion speed of 95 and 50 for texture properties. A significant statistical influence was determined between the extrusion speed and all of the examined parameters. Printing speed and nozzle diameter showed a significant statistical influence on the printing time, energy consumption and carbon footprint.

• Keywords: 3D printanje; ekstrakt lista masline; alginat; industrija 4.0; održivost
• Keywords (english): 3D printing; olive leaf extract; alginate; Industry 4.0; sustainability
• Language: croatian
• URN:NBN: urn:nbn:hr:159:289828
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-01-25 10:24:27