Page 233 - IJB-10-5

International Journal of Bioprinting Effect of ingredient flow speed

Figure 7. Effect of ingredient flow speed on (A) the actual printing speed and (B) the average width of the printed line for different printing speeds
set in Foodini.

(0 Pa for gauge pressure), the mathematical model is pressure drop the subject, resulting in an equation that
established over two general equations, which govern the models fluid flow.
conservation of momentum and volumetric flow rate. After
many derivations from previous literature, the flow rate  n
through the pipe Q is represented by Equation (III). 44,49,52  Q  1 + 3  
 

2 LK   n   IV
1 ∆P = R  π R 3 
3
π R  ∆ PR  n  
Q = 1   2 LK   III  
n + 3
4.2. Constitutive equations specific to Foodini
where R (m) denotes the inner radius of the Foodini 3D printers
capsule, ∆P (Pa) is the pressure drop through the capsule To optimize the distinct control parameters of the Foodini
and nozzle, and L (m) is the extrusion length. Equation 3D printer, a thorough analysis and modeling of its
(IV) can be derived from Equation (III) after making dispensing system are required (Figure 8B). The ingredient

Volume 10 Issue 5 (2024) 225 doi: 10.36922/ijb.2787