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Article
Publication date: 5 August 2021

Weipeng Duan, Jitai Han, Qingfneg Xia, Keqing Wang, Meiping Wu and Dalei Song

With the increasing demand for lightweight parts, the quality of the inner structure gained growing attention from different kinds of fields. As the quality of the overhanging…

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Abstract

Purpose

With the increasing demand for lightweight parts, the quality of the inner structure gained growing attention from different kinds of fields. As the quality of the overhanging surface was one of the most important factors affecting inner structure formation, its quality still needs to improve. This paper aims to clarify the change of the overhanging surface quality caused by different bending angles.

Design/methodology/approach

The structure of the inner hole was redesigned according to the different performances of the overhanging and side inner surface. The experimental results revealed why different surface qualities can be seen under different bending angles. According to the experimental data, the inner structure was redesigned to increase its overall performance.

Findings

The results revealed that when the bending angle was small, the slope of the overhanging surface increased which lead to the decreasing length of the powder-supported layer. However, less space on bending angle resulted in the accumulation of unmelted powder which leads to the increasing of sinking distance. When the bending angle was too large, the slope of the overhanging surface decreased and the length of the molten pool which was supported by powder increased. It resulted in the sinking of the molten pool caused by the gravity of powder and its attachment.

Originality/value

This paper is the first work to study the relationship between bending angle and overhanging surface quality as far as the authors know. The different performances of left and right overhanging surfaces also have not been revealed in other research studies to the best of the knowledge.

Details

Rapid Prototyping Journal, vol. 27 no. 8
Type: Research Article
ISSN: 1355-2546

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