Multiobjective optimization of a two-piece aluminum beverage bottle considering tactile sensation of heat and embossing formability View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2006-08

AUTHORS

Jing Han, Koetsu Yamazaki, Ryouiti Itoh, Sadao Nishiyama

ABSTRACT

This paper deals with a multiobjective optimization of a screw-top beverage bottle for hot vending. The bottle body has temperate touch feeling and can be embossed easily by axially imposing a cylindrical tube die with rib-shaped inner surface on the outer surface of the bottle body. Initially, a contact nonlinear analysis of fingers grasping the bottle is carried out, and the amount of heat transmitted from the hot bottle to the flesh of the finger is then calculated to evaluate the hot touch feeling. Meanwhile, the simulation of the rib-shape embossing process of the bottle body is performed to evaluate the embossing formability of different rib shape designs. Finally, using response surface approximation method and weighted sum approach, a multiobjective optimization on the shape of the rib is performed to obtain temperate touch feeling as well as better embossing formability. The amount of heat transmitted from the optimized rib-shape embossed bottle decreased at least 30% as compared with that of the regular bottle. More... »

PAGES

141-151

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00158-005-0563-8

DOI

http://dx.doi.org/10.1007/s00158-005-0563-8

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1009611689


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