• Title/Summary/Keyword: FE Analaysis

Search Result 2, Processing Time 0.016 seconds

Optimization of the Hydro-Forming Process for Aluminum Bumper Beams by Using Finite Element Analysis (유한요소법을 이용한 하이드로포밍 알루미늄 범퍼빔의 성형공정 최적화)

  • Son, Wonsik;Yum, Sanghyuk;Lee, Jihoon;Kim, Seungmo
    • Journal of the Korean Society of Manufacturing Technology Engineers
    • /
    • v.26 no.4
    • /
    • pp.410-417
    • /
    • 2017
  • Hydro-forming is being employed increasingly to realize lightweight vehicular parts. The bumper beam produced by this process weighs 30% less than the conventional products with equal stiffness. However, hydro-forming involves complex parameters to obtain the target geometry and low residual stress. Parametric studies are conducted using finite element analysis to obtain optimized process conditions. Through these numerical approaches, the internal and holding pressures and feeder forward stroke along the extruded direction are optimized to achieve low residual stress and to minimize springback. The numerical results are verified by experimental observations made by employing a three-dimensional laser scanner. The numerical and experimental results are compared in terms of the springback. Both results show similar tendencies.

A Study on Physical Risk and Chemical Risk Analaysis of Seasoned Laver (조미 김의 물리적 위해요소와 화학적 위해요소 분석에 관한 연구)

  • Hwang, Yong-Il;Kim, Jin-Gon;Kwon, Sang-Chul
    • Journal of the Korea Academia-Industrial cooperation Society
    • /
    • v.18 no.6
    • /
    • pp.620-626
    • /
    • 2017
  • This study conducted chemical and physical hazard analysis on the acidity, peroxide value, color removal, and limit criteria of metal detector of roasted laver. The Hunter color L- and a-value of roasted laver was higher than the control, and the b-value was higher at $400^{\circ}C$. The limit criteria establish by metal detector was determined to a sensitivity of 60 because it detected 100% in a sensitivity of 60 to Fe and Sus. The acidity and peroxide values increased with increasing temperature. These results confirmed that roasted laver is safe when roasted to $300^{\circ}C$ for 5 seconds.