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Multiobjective optimization of a two-piece aluminum beverage bottle considering tactile sensation of heat and embossing formability
http://hdl.handle.net/2297/6714
http://hdl.handle.net/2297/6714fb39828d-f1d3-4cfb-a7d8-f626f8acb1c0
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
TE-PR-YAMAZAKI-K-141.pdf (439.7 kB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||
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| 公開日 | 2017-10-03 | |||||
| タイトル | ||||||
| タイトル | Multiobjective optimization of a two-piece aluminum beverage bottle considering tactile sensation of heat and embossing formability | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | journal article | |||||
| 著者 |
Han, Jing
× Han, Jing× Yamazaki, Koetsu× Itoh, Ryouiti× Nishiyama, Sadao |
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| 提供者所属 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | 金沢大学大学院自然科学研究科知的システム創成 | |||||
| 提供者所属 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | 金沢大学工学部 | |||||
| 書誌情報 |
Structural and Multidisciplinary Optimization 巻 32, 号 2, p. 141-151, 発行日 2006-08-01 |
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| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 1615-147X | |||||
| DOI | ||||||
| 関連タイプ | isVersionOf | |||||
| 識別子タイプ | DOI | |||||
| 関連識別子 | https://doi.org/10.1007/s00158-005-0563-8 | |||||
| 出版者 | ||||||
| 出版者 | Springer Verlag | |||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | 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. | |||||
| 著者版フラグ | ||||||
| 出版タイプ | AM | |||||
| 出版タイプResource | http://purl.org/coar/version/c_ab4af688f83e57aa | |||||
