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http://dx.doi.org/10.21289/KSIC.2022.25.5.741

Structural Analysis of Deformation and Force on Base Frame by Materials of Processed Food Equipment  

Kim, Ki-Hong (Dept. of Bio-Industrial Machinery Engineering, Pusan National University)
Kim, Seok-Ho (HANDO FOOD Co., Ltd.)
Choi, Won-Sik (Dept. of Bio-Industrial Machinery Engineering, Pusan National University)
Publication Information
Journal of the Korean Society of Industry Convergence / v.25, no.5, 2022 , pp. 741-746 More about this Journal
Abstract
In this paper, structural analysis was conducted on the base frame for materials of the conveyor system that automatically produces nurungji. The materials of the base frame were selected as SS400, STS304, Al6063-5. Structural analysis performed Von-Mises stress and maximum displacement for 38 hot plates in real situation, and performed weight of distribution force for yield strength, and calculated safety factor. SS400 and STS304 have little displacement, but Al6063-5 is deformed to 0.149mm, which is 2.6 times greater than other materials. However, since the safety factor was calculated as 8.5, it can be applied to the applicable food processing equipment. The weight of the distributed force for the yield strength of the materials was 17.7kN for SS400, 14.7kN for STS304, and 10.2kN for Al6063-T5. When manufacturing other processed foods with a base frame of the same size, a material suitable for the corresponding weight should be selected.
Keywords
Automation Process; Base Frame; Conveyor System; Nurungji; Structural Analysis;
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Times Cited By KSCI : 1  (Citation Analysis)
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