3D printed art using bioplastic and plant-based resin

被引:0
|
作者
Leote, Rosangella [1 ]
机构
[1] Univ Estadual Paulista, Arts Inst, Grad Program Arts Master & Doctorate, GIIP Res Grp, Sao Paulo, SP, Brazil
基金
巴西圣保罗研究基金会;
关键词
Art and sustainability; biomimicry; bioplastic; interactive sculpture; 3D printing; plant-based resin;
D O I
10.1145/3632776.3632818
中图分类号
J [艺术];
学科分类号
13 ; 1301 ;
摘要
This text presents initial results of an ongoing research project, supported by the CNPq Productivity and Research Scholarship, titled "3D Printing Art with Bioplastic." This project is centered on the theme of Art and Sustainability, focusing on the use of plastics in artistic works. It explores various materials that can be used in the production of sculptures, interactive installations, and other forms of poetic expression, printed either entirely or partially in 3D. The aim is to demonstrate that there are ways to print in plastic with minimal environmental impact. At the same time, the research seeks to address the challenges faced by artists working with computational technologies, including 3D printing, to distance themselves, in the short term, from the use of industrially sourced products harmful to nature. In the current phase of this investigation, printing is carried out using Polylactic Acid (PLA) thermoplastic and photosensitive resins, both considered eco-friendly. PLA is plant-based, biodegradable, biocompatible, and fully recyclable, falling into the category of bioplastics. The resins are of two types: a) plant-based and b) water-washable. Laboratory and field research procedures are conducted both in Brazil and abroad, for technical reasons and in collaboration with the University of Seville.
引用
收藏
页数:10
相关论文
共 50 条
  • [11] State of the art, challenges, and future prospects for the multi-material 3D printing of plant-based meat
    Caron, Elise
    Van de Walle, Davy
    Dewettinck, Koen
    Marchesini, Flavio H.
    [J]. FOOD RESEARCH INTERNATIONAL, 2024, 192
  • [12] Consumer acceptance of cultured, plant-based, 3D-printed meat and fish alternatives
    Lanz, Madeleine
    Hartmann, Christina
    Egan, Paul
    Siegrist, Michael
    [J]. FUTURE FOODS, 2024, 9
  • [13] Contextual acceptance of novel and unfamiliar foods: Insects, cultured meat, plant-based meat alternatives, and 3D printed foods
    Motoki, Kosuke
    Park, Jaewoo
    Spence, Charles
    Velasco, Carlos
    [J]. FOOD QUALITY AND PREFERENCE, 2022, 96
  • [14] Photopolymerizable resin-based 3D printed biomedical composites: Factors affecting resin viscosity
    Vyas, Abhijit
    Garg, Vivek
    Ghosh, Subrata Bandhu
    Bandyopadhyay-Ghosh, Sanchita
    [J]. Materials Today: Proceedings, 2022, 62 : 1435 - 1439
  • [15] Photopolymerizable resin-based 3D printed biomedical composites: Factors affecting resin viscosity
    Vyas, Abhijit
    Garg, Vivek
    Ghosh, Subrata Bandhu
    Bandyopadhyay-Ghosh, Sanchita
    [J]. MATERIALS TODAY-PROCEEDINGS, 2022, 62 : 1435 - 1439
  • [16] Photo curable resin for 3D printed conductive structures
    Tsai, Shang-Cheng
    Chen, Ling-Hsuan
    Chu, Chia-Pei
    Chao, Wei-Cheng
    Liao, Ying-Chih
    [J]. ADDITIVE MANUFACTURING, 2022, 51
  • [17] Accuracy of Implant Analogs in 3D Printed Resin Models
    Maria, Rahmat
    Tan, Ming Yi
    Wong, Keng Mun
    Lee, Bruce Chi Hong
    Chia, Vanessa Ai Ping
    Tan, Keson Beng Choon
    [J]. JOURNAL OF PROSTHODONTICS-IMPLANT ESTHETIC AND RECONSTRUCTIVE DENTISTRY, 2021, 30 (01): : 57 - 64
  • [18] Optical approach to resin formulation for 3D printed microfluidics
    Gong, Hua
    Beauchamp, Michael
    Perry, Steven
    Woolley, Adam T.
    Nordin, Gregory P.
    [J]. RSC ADVANCES, 2015, 5 (129) : 106621 - 106632
  • [19] Exploring plant-pollinator interactions using 3D printed flowers
    Campos, E. O.
    Bradshaw, H. D.
    Daniel, T. L.
    [J]. INTEGRATIVE AND COMPARATIVE BIOLOGY, 2013, 53 : E29 - E29
  • [20] Applications of physical and chemical treatments in plant-based gels for food 3D printing
    Liu, Zhihao
    Hu, Xinna
    Lu, Shuyu
    Xu, Bo
    Bai, Chenyu
    Ma, Tao
    Song, Yi
    [J]. JOURNAL OF FOOD SCIENCE, 2024, 89 (07) : 3917 - 3934