3D printing

3D printing

3D printing is a so-called additive manufacturing technique that proceeds by adding material, unlike techniques involving the removal of material such as machining. 3D printing makes it possible to produce everyday objects, spare parts or prototypes for testing. The starting point is a computer file representing the three-dimensional object, broken down into slices. This information is sent to a 3D printer that will make the production by adding successive layers.

3D printer Image by Christian Reil from Pixabay

3D printing techniques

There are different 3D printing techniques, depending on the raw material used:

• Fused deposition modeling (FDM): extrusion deposition of an ABS or PLA plastic wire melted;
• Stereolithography Apparatus (SLA): Elastomers or liquid thermosetting plastics are polymerized layer by layer by a laser;
• Continuous Liquid Interface Production (CLIP): a liquid resin is polymerized by an ultraviolet laser in an environment where the oxygen content is controlled;
• Selective Laser Sintering (SLS) selective sintering: thermoplastics, metals or ceramics in the form of powder are sintered layer by layer by a laser;
• Selective laser melting or Selective Laser Melting (SLM): metals, plastics and ceramics in the form of powder are melted layer by layer by a laser.

3D printing of houses, organs, food ...

3D printing is constantly evolving. It improves both in terms of materials used (plastics, metals, resins, inks, waxes and even glass) as finesse, color rendering, speed and size of objects made. In the building, for example, houses were built in just 24 hours using giant 3D printers in the so-called crafting contour process.

In the field of medicine, 3D printing is playing an increasing role in the manufacture of implants, prostheses or even organs. This is called bioprinting. In 2013, researchers succeeded in making an artificial human ear by 3D printing composed of collagen and living cells.

In the food sector, there are 3D printers capable of reproducing certain dishes from liquid or semi-liquid ingredients. One of the arguments in favor of this culinary technology concerns the total control over the origin and composition of the ingredients of a recipe.