前言。

4区 医学 Q4 Agricultural and Biological Sciences
World Review of Nutrition and Dietetics Pub Date : 2020-01-01 Epub Date: 2020-01-28 DOI:10.1159/000504328
Moshe Phillip
{"title":"前言。","authors":"Moshe Phillip","doi":"10.1159/000504328","DOIUrl":null,"url":null,"abstract":"Stamping is a long-established, widely used industrial process for economical high-volume production. It is used extensively in the automotive industry, as well as for production of white goods and many other products. In this book we present an approach, based on process control, to improve stamped part quality at reduced cost by eliminating tearing, wrinkling and springback. The concept is straightforward: measure punch forces and then adjust the blank holder (i.e., binder) forces (i.e., how tightly we hold the blank material in place) at various locations around its periphery and at various times during the stamping process to properly control the draw-in of blank material into the die. Of course, how to do this is the challenge! This book describes in detail how this simple goal can be achieved through real-time control technology. A reconfigurable set of hydraulic actuators (e.g., 12–24) is placed under the die to enable the control of the blank holder forces at various locations around the die periphery. These blank holder forces at each actuator are varied during the short duration (e.g., \\1 sec) of the press stroke. The careful design of a controller, termed the machine controller, is needed to ensure that the desired blank holder forces are achieved at each hydraulic actuator and at each instant in time during the press stroke. Furthermore, we also measure the punch force during stamping, and design another controller, termed the process controller, to ensure that the desired punch force values are achieved during stamping despite the presence of disturbances (e.g., lubrication or material thickness variations). Maintaining the desired punch force leads to consistent draw-in of blank material and improves stamped part quality by eliminating wrinkling, tearing and springback. In this book we describe the methods for designing these controllers, and present experimental validation results from die try-out tests. The proposed system has also been evaluated in pilot tests in production and has also been shown to improve the formability of hard-to-form materials, such as lightweight alloys. This book is the result of a multi-year research collaboration among the authors. We would like to thank the State of Michigan’s Twenty-first Century Fund for their financial support of this research project, and also thank our industrial collaborators Troy Design And Manufacturing (TDM) Company, Ogihara America Corporation and OPAL-RT Technologies. The real-time computer control equipment used was provided by OPAL-RT. The die try-out tests, and the experimental results presented in the book, were","PeriodicalId":54311,"journal":{"name":"World Review of Nutrition and Dietetics","volume":"120 ","pages":"IX-X"},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1159/000504328","citationCount":"0","resultStr":"{\"title\":\"Preface.\",\"authors\":\"Moshe Phillip\",\"doi\":\"10.1159/000504328\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Stamping is a long-established, widely used industrial process for economical high-volume production. It is used extensively in the automotive industry, as well as for production of white goods and many other products. In this book we present an approach, based on process control, to improve stamped part quality at reduced cost by eliminating tearing, wrinkling and springback. The concept is straightforward: measure punch forces and then adjust the blank holder (i.e., binder) forces (i.e., how tightly we hold the blank material in place) at various locations around its periphery and at various times during the stamping process to properly control the draw-in of blank material into the die. Of course, how to do this is the challenge! This book describes in detail how this simple goal can be achieved through real-time control technology. A reconfigurable set of hydraulic actuators (e.g., 12–24) is placed under the die to enable the control of the blank holder forces at various locations around the die periphery. These blank holder forces at each actuator are varied during the short duration (e.g., \\\\1 sec) of the press stroke. The careful design of a controller, termed the machine controller, is needed to ensure that the desired blank holder forces are achieved at each hydraulic actuator and at each instant in time during the press stroke. Furthermore, we also measure the punch force during stamping, and design another controller, termed the process controller, to ensure that the desired punch force values are achieved during stamping despite the presence of disturbances (e.g., lubrication or material thickness variations). Maintaining the desired punch force leads to consistent draw-in of blank material and improves stamped part quality by eliminating wrinkling, tearing and springback. In this book we describe the methods for designing these controllers, and present experimental validation results from die try-out tests. The proposed system has also been evaluated in pilot tests in production and has also been shown to improve the formability of hard-to-form materials, such as lightweight alloys. This book is the result of a multi-year research collaboration among the authors. We would like to thank the State of Michigan’s Twenty-first Century Fund for their financial support of this research project, and also thank our industrial collaborators Troy Design And Manufacturing (TDM) Company, Ogihara America Corporation and OPAL-RT Technologies. The real-time computer control equipment used was provided by OPAL-RT. The die try-out tests, and the experimental results presented in the book, were\",\"PeriodicalId\":54311,\"journal\":{\"name\":\"World Review of Nutrition and Dietetics\",\"volume\":\"120 \",\"pages\":\"IX-X\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1159/000504328\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"World Review of Nutrition and Dietetics\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://doi.org/10.1159/000504328\",\"RegionNum\":4,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2020/1/28 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"World Review of Nutrition and Dietetics","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1159/000504328","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2020/1/28 0:00:00","PubModel":"Epub","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0

摘要

本文章由计算机程序翻译,如有差异,请以英文原文为准。
Preface.
Stamping is a long-established, widely used industrial process for economical high-volume production. It is used extensively in the automotive industry, as well as for production of white goods and many other products. In this book we present an approach, based on process control, to improve stamped part quality at reduced cost by eliminating tearing, wrinkling and springback. The concept is straightforward: measure punch forces and then adjust the blank holder (i.e., binder) forces (i.e., how tightly we hold the blank material in place) at various locations around its periphery and at various times during the stamping process to properly control the draw-in of blank material into the die. Of course, how to do this is the challenge! This book describes in detail how this simple goal can be achieved through real-time control technology. A reconfigurable set of hydraulic actuators (e.g., 12–24) is placed under the die to enable the control of the blank holder forces at various locations around the die periphery. These blank holder forces at each actuator are varied during the short duration (e.g., \1 sec) of the press stroke. The careful design of a controller, termed the machine controller, is needed to ensure that the desired blank holder forces are achieved at each hydraulic actuator and at each instant in time during the press stroke. Furthermore, we also measure the punch force during stamping, and design another controller, termed the process controller, to ensure that the desired punch force values are achieved during stamping despite the presence of disturbances (e.g., lubrication or material thickness variations). Maintaining the desired punch force leads to consistent draw-in of blank material and improves stamped part quality by eliminating wrinkling, tearing and springback. In this book we describe the methods for designing these controllers, and present experimental validation results from die try-out tests. The proposed system has also been evaluated in pilot tests in production and has also been shown to improve the formability of hard-to-form materials, such as lightweight alloys. This book is the result of a multi-year research collaboration among the authors. We would like to thank the State of Michigan’s Twenty-first Century Fund for their financial support of this research project, and also thank our industrial collaborators Troy Design And Manufacturing (TDM) Company, Ogihara America Corporation and OPAL-RT Technologies. The real-time computer control equipment used was provided by OPAL-RT. The die try-out tests, and the experimental results presented in the book, were
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
World Review of Nutrition and Dietetics
World Review of Nutrition and Dietetics Nursing-Nutrition and Dietetics
CiteScore
0.90
自引率
0.00%
发文量
114
期刊介绍: Volumes in this series consist of exceptionally thorough reviews on topics selected as either fundamental to improved understanding of human and animal nutrition, useful in resolving present controversies, or relevant to problems of social and preventive medicine that depend for their solution on progress in nutrition. Many of the individual articles have been judged as among the most comprehensive reviews ever published on the given topic. Since the first volume appeared in 1959, the series has earned repeated praise for the quality of its scholarship and the reputation of its authors.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信