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Extrusion width, the width of printed filaments, affects multiple critical aspects in mechanical properties in material extrusion additive manufacturing: filament geometry, interlayer load-bearing bonded area and fibre orientation for fibre-reinforced composites. However, this study aims to understand the effects of extrusion width on 3D printed composites, which has never been studied systematically.

Four polymers with and without short-fibre reinforcement were 3D printed into single-filament-wide specimens. Tensile properties, mechanical anisotropy and fracture mechanisms were evaluated along the direction of extruded filaments (F) and normal to the interlayer bond (Z). Extrusion width, nozzle temperature and layer height were studied separately via single-variable control. The extrusion width was controlled by adjusting polymer flow in the manufacturing procedure (gcode), where optimisation can be achieved with software/structure design as opposed to hardware.

Increasing extrusion width caused a transition from brittle to ductile fracture, and greatly reduced directional anisotropy for strength and ductility. For all short fibre composites, increasing width led to an increase in strain-at-break and decreased strength and stiffness in the F direction. In the Z direction, increasing width led to increased strength and strain-at-break, and stiffness decreased for less ductile materials but increased for more ductile materials.

The transformable fracture reveals the important role of extrusion width in processing-structure-property correlation. This study reveals a new direction for future research and industrial practice in controlling anisotropy in additive manufacturing. Increasing extrusion width may be the simplest way to reduce anisotropy while improving printing time and quality in additive manufacturing.

Fused Filament Fabrication (FFF) is an extrusion-based manufacturing process using fused thermoplastics. Despite its low cost, the FFF is not extensively used in high-value industrial sectors mainly due to parts' anisotropy (related to the deposition strategy) and residual stresses (caused by successive heating cycles). Thus, this study aims to investigate the process improvement and the optimization of the printed parts.

In this work, a meshless technique – the Radial Point Interpolation Method (RPIM) – is used to numerically simulate the viscoplastic extrusion process – the initial phase of the FFF. Unlike the FEM, in meshless methods, there is no pre-established relationship between the nodes so the nodal mesh will not face mesh distortions and the discretization can easily be modified by adding or removing nodes from the initial nodal mesh. The accuracy of the obtained results highlights the importance of using meshless techniques in this field.

Meshless methods show particular relevance in this topic since the nodes can be distributed to match the layer-by-layer growing condition of the printing process.

Using the flow formulation combined with the heat transfer formulation presented here for the first time within an in-house RPIM code, an algorithm is proposed, implemented and validated for benchmark examples.

The purpose of this article was to highlight the various methods of extrusion technologies for encapsulation of bioactive components (BACs).

BACs provide numerous health-care benefits; however, downsides, including a strong effect of organoleptic properties by reason of the bitterness and acridity of a few components, and also a short shelf-life, limit their application in food. The food industry is still demanding complicated qualities from food ingredients, which were often impossible to obtain without encapsulation such as stability, delayed release, thermal protection and an acceptable sensory profile. Various techniques such as melt injection extrusion, hot-melt extrusion, electrostatic extrusion, co-extrusion and particles from gas-saturated solutions, could be used for maintaining these characteristics.

Extrusion technology has been well used for encapsulation of bioactive chemicals in an effort to avoid their numerous downsides and to boost their use in food. The count of BACs that could be encapsulated has risen owing to the extrusion technology just as form of encapsulation. Extrusion technique also aids in the devaluation of the fragment size of encapsulated BACs, allowing for greater application in the food business.

The study reported that encapsulating BACs makes them more stable in both the product itself and in the gastrointestinal tract, so using encapsulated BACs would result in a product with stronger preventive properties.

Present for more than 20 years, 3D food printing (3DFP) technology has not experienced the same widespread adoption as its non-food counterparts. It is believed that relevant business models are crucial for its expansion. The purpose of this study is to identify the dominant prototypical business models and patterns in the 3DFP industry. The knowledge gained could be used to provide directions for business model innovation in this industry.

The authors established a business model framework and used it to analyse the identified 3DFP manufacturers. The authors qualitatively identified the market’s prototypical business models and used agglomerative hierarchical clustering to extract further patterns.

All identified 3DFP businesses use the prototypical business model of selling ownership of physical assets, with some variations. Low-cost 3D food printers for private usage and dedicated 3D food printers for small-scale food producers are the two primary patterns identified. Furthermore, several benefits of 3DFP technology are not being used, and the identified manufacturers are barely present in high-revenue markets, which prevents them from driving technological innovation forward.

The extracted patterns can be used by the companies within the 3DFP industry and even in other additive manufacturing segments to reflect upon, refine or renew their business model. Some directions for business model innovation in this industry are provided.

To the best of the authors’ knowledge, this is the first quantitative study to give an account of the current 3DFP business models and their possible evolution. This study also contributes to the business model patterns methodological development.

In pursuit of affordable and nutrient-rich food alternatives, the symbiotic culture of bacteria and yeast (SCOBY) emerged as a selected food ink for 3D printing. The purpose of this paper is to harness SCOBY’s potential to create cost-effective and nourishing food options using the innovative technique of 3D printing.

This work presents a comparative analysis of the printability of SCOBY with blends of wheat flour, with a focus on the optimization of process variables such as printing composition, nozzle height, nozzle diameter, printing speed, extrusion motor speed and extrusion rate. Extensive research was carried out to explore the diverse physical, mechanical and rheological properties of food ink.

Among the ratios tested, SCOBY, with SCOBY:wheat flour ratio at 1:0.33 exhibited the highest precision and layer definition when 3D printed at 50 and 60 mm/s printing speeds, 180 rpm motor speed and 0.8 mm nozzle with a 0.005 cm³/s extrusion rate, with minimum alteration in colour.

Food layered manufacturing (FLM) is a novel concept that uses a specialized printer to fabricate edible objects by layering edible materials, such as chocolate, confectionaries and pureed fruits and vegetables. FLM is a disruptive technology that enables the creation of personalized and texture-tailored foods, incorporating desired nutritional values and food quality, using a variety of ingredients and additions. This research highlights the potential of SCOBY as a viable material for 3D food printing applications.

Using institutional theory, this study aims to understand how the management control systems (MCSs) designed by top managers influence the micro-level process practices of organization members during product innovation.

This paper reports on a case study carried out at NZMed to examine the design and use of MCSs and their product innovation practices. Simons’ levers of control was used to understand the ways in which MCSs were designed and used in a product innovation setting.

The findings indicate that the everyday micro-level processes of organization members encoded MCS when their espoused values aligned with those of top managers. However, when the perspectives within the organization differed, variations to the micro-level processes of organization members emerged. The authors show how this resulted in an increase in innovation capabilities necessary to meet organizational goals.

The misalignment between espoused values and enacted values had a positive effect as it helped the organization maintain their innovation culture, and build long-term trusting relationships with suppliers which enabled the achievement of organizational goals.

By focusing on the relationship between MCS and the micro-level processes of organization members in product innovation, the paper shows how the lack of alignment between the espoused values of top management and the enacted values of project managers explained the variations between the MCS used by top managers and the practices of project teams at our case study company.

The purpose of this study is to investigate whether repeated alliances between two members of a patent pool boost enterprise innovation. Furthermore, this paper intends to determine whether the innovation performance becomes higher or lower based on the partnership characteristics.

In this empirical study, hierarchical regression is used to analyze the longitudinal data obtained from 12 patent pools managed by MPEG LA during a time period ranging from 2006 to 2018. The members of patent pools comprise research institutions, firms and universities. Research analyses are performed based on a sample of 68,400 member pairs who had established repeated alliances. The information regarding such pairs is gathered from public databases.

Repeated alliances positively correlate with enterprise innovation performance in patent pools; this performance is higher when the two enterprises have exploratory collaborations. Conversely, the performance is lower when the partners have a similar technology base and are engaged in a technological competition (competitive learning and patent litigation). Moreover, the performance is lower when one partner demonstrates higher network centrality and richer structural holes than the other partner.

Patent pools play an instrumental role in eliminating patent-licensing barriers, thereby allowing mutual acquisition of complementary technologies, and cooperatively strengthening technology development. From the perspective of theories of coopetition, knowledge management and social network, this study explores the impact of patent pools on enterprise innovation performance and ascertains the moderating roles of technology coopetition, technology similarity and network position, thereby expanding the scope of innovation effect in the context of patent pools.

Most of the 3D printing machines do not comply with the requirements of on-site, large-scale multi-story building construction. This paper aims to propose the conceptualization of a tower crane (TC)-based 3D printing controlled by artificial intelligence (AI) as the first step towards a large 3D printing development for multi-story buildings. It also aims to overcome the most important limitation of additive manufacturing in the construction industry (the build volume) by exploiting the most important machine used in the field: TCs. It assesses the technology feasibility by investigating the accuracy reached in the printing process.

The research is composed of three main steps: firstly, the TC-based 3D printing concept is defined by proposing an aero-pendulum extruder stabilized by propellers to control the trajectory during the extrusion process; secondly, an AI-based system is defined to control both the crane and the extruder toolpath by exploiting deep reinforcement learning (DRL) control approach; thirdly the proposed framework is validated by simulating the dynamical system and analysing its performance.

The TC-based 3D printer can be effectively used for additive manufacturing in the construction industry. Both the TC and its extruder can be properly controlled by an AI-based control system. The paper shows the effectiveness of the aero-pendulum extruder controlled by AI demonstrated by simulations and validation. The AI-based control system allows for reaching an acceptable tolerance with respect to the ideal trajectory compared with the system tolerance without stabilization.

In related literature, scientific investigations concerning the use of crane systems for 3D printing and AI-based systems for control are completely missing. To the best of the authors’ knowledge, the proposed research demonstrates for the first time the effectiveness of this technology conceptualized and controlled with an intelligent DRL agent.

The results provide the first step towards the development of a new additive manufacturing system for multi-storey constructions exploiting the TC-based 3D printing. The demonstration of the conceptualization feasibility and the control system opens up new possibilities to activate experimental research for companies and research centres.

This study explores how open innovation (OI) can be instrumental for entrepreneurs in sensing and seizing entrepreneurial opportunities in small and medium enterprises (SMEs). This study also illustrates how OI can help SMEs overcome the liability of smallness.

This is exploratory research using an inductive, multiple-case study approach. This study capitalizes on five in-depth case studies of European SMEs to explore a phenomenon using replication logic and provide a robust basis for theory building.

This study presents a holistic view of the OI process in SMEs and illustrates the crucial role of entrepreneurs. The study provides a better understanding of how OI can help entrepreneurs sense and seize entrepreneurial opportunities by envisioning venture ideas and implementing business model innovation through the management of innovation partners.

The study emphasizes two critical roles of entrepreneurs in implementing OI in SMEs. First, the entrepreneur can be the instigator of strategic change, and second, he/she can orchestrate the innovation network. The findings emphasize that OI helps avoid knowledge corridors at the venture idea stage, leading to a (re)structuring of the business model and the emergence of a network of innovation partners, which should be managed hands-on. This study discusses in detail the two crucial roles of entrepreneurs.

This study aims to develop sweet chestnut incorporated corn-based extrudates by the optimization of process conditions.

The independent process variables for extrusion (blend ratio, barrel temperature, screw speed and feed moisture) were investigated to govern their impact on reliant variables, namely, bulk density, specific mechanical energy, water absorption index, water solubility index, color and hardness. Product and system responses were significantly (p < 0.05) affected by the independent variables. Experimental design with quadratic models experienced a high coefficient of determination (R² = 0.99).

Numerical optimization for the development of extrudates resulted in optimum conditions having corn flour: sweet chestnut flour (80:20), barrel temperature (120°C), screw speed (340 rpm) and feed moisture (12%). Fat, moisture and protein contents of the developed extrudates using optimum conditions were significantly (p < 0.05) lower compared to raw materials – corn and sweet chestnut. The packaging of extrudates in aluminum laminates revealed shelf stability of three months at room temperature without deterioration of quality.

Nutritionally rich sweet chestnut extruded products would be an exclusive option to already existing snacks in the market and can facilitate a new sphere in extruded product sector.