Plastic materials are commonly used in various industries
due to their special properties including corrosion resistance, lightness, and
ease of giving shape. In this study, a food container design was analyzed
numerically using a combination of various advanced optimization techniques
including the Taguchi Method and S-N Ratio Analysis. The main goal is to
maximize product efficiency and quality to improve the strength of product
outcomes by identifying and minimizing the impact of various sources of
variability. The results showed that to reach the optimum performance, the
parameters for melt temperature at 200°C, mold temperature at 30°C, filling
time at 1.5 s, pressure holding time 5 s, and pure cooling time at 20 s. The
optimum result achieved 0.34 mm and 15.95%, for warpage and shrinkage,
respectively. The warpage and shrinkage reduction reached 34.6% and 12.1%,
respectively, in comparison with the initial design.
Author(s) Details
Mehdi Moayyedian
College of Engineering and Technology, American University
of the Middle East, Kuwait.
Areej Alhuwais
College of Engineering and Technology, American University
of the Middle East, Kuwait.
Altaf Almutairi
College of Engineering and Technology, American University
of the Middle East, Kuwait.
Dalal Alkandari
College of Engineering and Technology, American University
of the Middle East, Kuwait.
Fatma Ali
College of Engineering and Technology, American University
of the Middle East, Kuwait.
Fatma Alwazzan
College of Engineering and Technology, American University
of the Middle East, Kuwait.
Please see the book here:- https://doi.org/10.9734/bpi/caert/v5/958
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