L. Hao, S. Mellor, O. Seaman, J. Henderson, N. Sewell, M. Sloan
Advanced Technology Research Institute, School of Engineering, cipher and Mathematics, University of Exeter, Exeter, UK
(Received 19 February 2010; final version received 19 February 2010)
abstractedness
This paper describes the development of a novel fabrication rule known as chocolate additive layer cause (ChocALM). The body has been developed for the layer-by-layer settle of creative and personalised leash dimensional (3D) chocolate products. This study investigates the material and property demeanor of a commercial chocolate. Deposition experiments have been carried using the pertly developed ChocALM system to illustrate the effects of the dethronement parameters on the geometry accuracy and dimension of the deposited chocolates. The results revealed that process parameters such as protuberance rate, nozzle velocity and nozzle height are vituperative for successful deposition of chocolate and the optimisation of these parameters enable the ChocALM system to create 3D chocolates with appropriate quality.
Keywords: chocolate, extrusion, additive layer manufacturing, deposition parameters
1 Introduction
Additive layer manufacturing (ALM), also known as solid freeform fabrication (SFF), rapid prototyping (RP) or rapid manufacturing (RM) is a process which works on an additive principle by laying down material in layers. This type of manufacture is unconstrained by many of the limitations of conventional (subtractive or formative) processes. ALM allows the take of complex, high quality parts without the need for expensive and beat consuming retooling or labour intensive machining; it also enables the econ economically viable production of customised products. The term AM relates to a chop-chop growing number of machines and processes, including Stereolithography (SLA), Selective Laser...If you want to get a full essay, order it on our website: Ordercustompaper.com
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