SILPAKORN UNIVERSITY SCIENCE AND TECHNOLOGY JOURNAL, Vol 5 (No 2) Special issue from OR-Net 2011 Conference

The Study of Suitable Factors for Welding on Canned Food by Design of Experiment Method

Prachuab Klomjit, Paisan Chantasoponno

Department of Industrial Engineering and Management, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom

Department of Industrial Engineering and Management, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom


Abstract


This research aimed to study the factors that affected canned food welding and the suitable condition of the design of experiment that affected its quality and suitability which finally led to standard quality reference in real work place.
This research utilized the concept of experiment design and analysis to study 4 factors as follows; the electric current, a spring pressure, size of copper wire and overlapping area. By testing 3 response values of welding which were welding strength, welding flexibility, and welding thickness, we found the suitable factors and conditions of the experiment. The results indicated that electric current, spring pressure, and size of copper wire had stronger influence on welding strength and flexibility, whereas only electric current and spring pressure had influence on welding, welding thickness and welding flexibility. The overlapping area had less influence comparing to other factors. The study concluded that the suitable conditions for welding were 55 Amp of electric current, a spring pressure of 60 daN, wire diameter of 2.10 mm. and overlapping area of 0.7 mm.

Keywords: Suitable Factor; Design of Experiment; Welding; Canned Food

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