• Journal of the Korean Society of Industry Convergence
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• v.25 no.6_3
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• pp.1239-1246
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• 2022

This paper introduces the effect of grease on the degradation characteristics of bearings used as key components of packaging equipment and automation systems. Bearings parts are installed to fix and support the rotating body of the system, and performance degradation of the bearings has a great effect on the life of the system too. When bearings are used in various devices and systems, the grease is applied to reduce friction and improve fatigue life. Determining the type of lubricant (grease) is important because it has a great influence on the operating environment and lifespan and ensures long lifespan of systems and facilities. However, studies that simultaneously compared and analyzed the change in mechanical degradation characteristics and the comparison of chemical degradation characteristics according to grease types under actual operating conditions are insufficient. In this paper, three types of small harmonic drive, high-load reducer, and low-load reducer grease used in power transmission joint modules are experimentally selected and finally injected into ball bearings with a load (19,500N) to improve bearing durability. Degradation characteristics were tested by attaching to test equipment. At this time, after the durability test under the same load conditions, the mechanical degradation characteristics, that is temperature, vibration according to the three greases types. In addition, the chemical degradation characteristics of the corresponding grease was compared to present the results of mutual correlation analysis.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.16 no.5
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• pp.230-238
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• 2023

Small and medium-sized food manufacturing enterprises are largely reliant on manual labor, from inputting raw materials to palletizing the final product. Recently, there has been a trend toward smartness and digitization through the implementation of robotics and sensor data technology. In this study, we examined the effectiveness of improvement through 3D simulation on two repetitive work processes within a food manufacturing company. These processes involve workers whose speed cannot match the capacity of the applied equipment. Two manual processes were selected: the weighing and packing process performed by workers after skewer assembly, and the manual batch process of counting randomly delivered frozen foods, packing (both internal and external), and palletizing. The production volume, utilization rate, and number of workers were chosen as verification indicators. As a result of the simulation for improving the 3D process, production increased by 13.5% and 56.8% compared to the existing process, respectively. This was particularly evident in the process of applying palletizing robots. In both processes, as the utilization rate and number of input workers decreased, robots could replace tasks with high worker fatigue, thereby reducing work overload. This study demonstrates the potential to visually compare the process flow improvement using 3D simulations and confirms the possibility of pre-validation for improvement.