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master's thesis
Planiranje i optimiranje eksperimenta 3D printanja alginatnog gela s ekstraktom lista masline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:289828
Baruškin, Marko
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

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Baruškin, M. (2020). Planiranje i optimiranje eksperimenta 3D printanja alginatnog gela s ekstraktom lista masline (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:289828

Baruškin, Marko. "Planiranje i optimiranje eksperimenta 3D printanja alginatnog gela s ekstraktom lista masline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:289828

Baruškin, Marko. "Planiranje i optimiranje eksperimenta 3D printanja alginatnog gela s ekstraktom lista masline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:289828

Baruškin, M. (2020). 'Planiranje i optimiranje eksperimenta 3D printanja alginatnog gela s ekstraktom lista masline', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:289828

Baruškin M. Planiranje i optimiranje eksperimenta 3D printanja alginatnog gela s ekstraktom lista masline [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 November 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:289828

M. Baruškin, "Planiranje i optimiranje eksperimenta 3D printanja alginatnog gela s ekstraktom lista masline", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:289828

Metadata
TitlePlaniranje i optimiranje eksperimenta 3D printanja alginatnog gela s ekstraktom lista masline
Title (english)Planning and optimization of 3D printing procedure of alginate gel enriched with olive leaf extract
AuthorMarko Baruškin
MentorAnet Režek Jambrak (mentor)
Committee memberSven Karlović (član povjerenstva)
GranterUniversity 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 country2020-09-23, 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
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:289828
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-01-25 10:24:27