Rachael E. Enfield
Rachael E. Enfield has a total of 8 co-authors. Here are the top co-authors by number of shared publications:
- Amanda J. Kinchla
Department of Food Science University of Massachusetts Amherst Massachusetts USA
1 shared publication - David Julian McClements
Department of Food Science University of Massachusetts Amherst Massachusetts USA
1 shared publication - Janam K. Pandya
Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
1 shared publication - Jessica L. Faust
Markforged, Inc., Waltham, MA 02451, USA
1 shared publication - Jiakai Lu
Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
1 shared publication - Johan Ospina Buitrago
Markforged, Inc., Waltham, MA 02451, USA
1 shared publication
Latest Publications
- Open Access
Environmental Stability of Additively Manufactured Thermoplastic Polyamide Composites
As the adoption of additive manufacturing technologies for end-use parts continues to progress, the evaluation of environmental durability is essential for the qualification of manufactured articles in industries such as automotive, aerospace, and electrical. This study explores the effects of UV and water-spray exposure on the mechanical properties of an additively manufactured polyamide 6 blend reinforced with short carbon fiber and continuous carbon fiber. Fused-filament-fabrication-printed test samples were exposed to a Xenon-arc UV source following ASTM G155 Cycle 1 conditions for a duration of 1000 h. Tensile, flexural, and Izod impact tests were performed on exposed and unexposed test samples. While Exposed tensile and flexural samples maintained their strength (84–100% and 88–100%, of Control samples, respectively), Izod impact strength increased (104–201% of Controls). This study also examines the influence of coatings and finds that samples coated with Krylon® Fusion All-In-One® and JetFlex® Polyurethane Primer maintain similar mechanical properties and exhibit a better visual appearance as compared to uncoated, exposed samples.
Open AccessEnvironmental Stability of Additively Manufactured Thermoplastic Polyamide Composites
As the adoption of additive manufacturing technologies for end-use parts continues to progress, the evaluation of environmental durability is essential for the qualification of manufactured articles in industries such as automotive, aerospace, and electrical. This study explores the effects of UV and water-spray exposure on the mechanical properties of an additively manufactured polyamide 6 blend reinforced with short carbon fiber and continuous carbon fiber. Fused-filament-fabrication-printed test samples were exposed to a Xenon-arc UV source following ASTM G155 Cycle 1 conditions for a duration of 1000 h. Tensile, flexural, and Izod impact tests were performed on exposed and unexposed test samples. While Exposed tensile and flexural samples maintained their strength (84–100% and 88–100%, of Control samples, respectively), Izod impact strength increased (104–201% of Controls). This study also examines the influence of coatings and finds that samples coated with Krylon® Fusion All-In-One® and JetFlex® Polyurethane Primer maintain similar mechanical properties and exhibit a better visual appearance as compared to uncoated, exposed samples.
- 1 June 2022
- Published by Taylor & Francis in Critical Reviews in Food Science and Nutrition
- Vol. 63 (29) , 10079-10092
The future of 3D food printing: Opportunities for space applications
Over the past decade or so, there have been major advances in the development of 3D printing technology to create innovative food products, including for printing foods in homes, restaurants, schools, hospitals, and even space flight missions. 3D food printing has the potential to customize foods for individuals based on their personal preferences for specific visual, textural, mouthfeel, flavor, or nutritional attributes. Material extrusion is the most common process currently used to 3D print foods, which is based on forcing a fluid or semi-solid food “ink” through a nozzle and then solidifying it. This type of 3D printing application for space missions is particularly promising because a wide range of foods can be produced from a limited number of food inks in a confined area. This is especially important for extended space missions because astronauts desire and require a variety of foods, but space and resources are minimal. This review highlights the potential applications of 3D printing for creating custom-made foods in space and the challenges that need to be addressed.
- 1 June 2022
- Published by Taylor & Francis in Critical Reviews in Food Science and Nutrition
- Vol. 63 (29) , 10079-10092
The future of 3D food printing: Opportunities for space applications
Over the past decade or so, there have been major advances in the development of 3D printing technology to create innovative food products, including for printing foods in homes, restaurants, schools, hospitals, and even space flight missions. 3D food printing has the potential to customize foods for individuals based on their personal preferences for specific visual, textural, mouthfeel, flavor, or nutritional attributes. Material extrusion is the most common process currently used to 3D print foods, which is based on forcing a fluid or semi-solid food “ink” through a nozzle and then solidifying it. This type of 3D printing application for space missions is particularly promising because a wide range of foods can be produced from a limited number of food inks in a confined area. This is especially important for extended space missions because astronauts desire and require a variety of foods, but space and resources are minimal. This review highlights the potential applications of 3D printing for creating custom-made foods in space and the challenges that need to be addressed.