Porous carbons with complex 3D geometries via selective laser sintering of whey powder

In addition to the inherent limitations of carbons to melt or flow, a vast majority of carbon precursors deforms during carbonisation, with stereolithography of thermoset resins being the preferred technology for 3D printing of carbons. An alternative is now presented with the possibility of using a...

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Detalles Bibliográficos
Autores: Llamas Unzueta, Raúl, Reguera-García, Alejandro, Montes Morán, Miguel Ángel, Menéndez Díaz, José Ángel
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:dnet:digitalcsic_::322110df6873ee41cbea5a4ccbba6bc7
Acceso en línea:http://hdl.handle.net/10261/431449
https://api.elsevier.com/content/abstract/scopus_id/85215614240
Access Level:acceso abierto
Palabra clave:Build resilient infrastructure, promote inclusive and sustainable industrialization and foster innovation
Descripción
Sumario:In addition to the inherent limitations of carbons to melt or flow, a vast majority of carbon precursors deforms during carbonisation, with stereolithography of thermoset resins being the preferred technology for 3D printing of carbons. An alternative is now presented with the possibility of using a melting-based technology, selective laser sintering (SLS), to fabricate 3D structures that withstand carbonisation. The key factor that makes this happen is whey powder, a natural, abundant and cheap by-product of the dairy industry. When heating the whey powder with a laser at 180-200 ºC for a few seconds, whey particles sinter, and 3D structures are obtained layer-by-layer. Carbonisation of the sintered whey structures brings about 3D porous carbons with excellent mechanical properties that preserve the SLS printed form albeit an isotropic shrinkage (approx. 23%). Melanoidins are identified as responsible for both the sintering and the thermoset behaviour during carbonisation of the whey powder.