引伸加工現今被廣泛應用,其常被用來製造杯狀之產品。選用不同參數將影響所生產出的成品品質,其中壓料板與模具的幾何形狀是一個重要的因素。本文先使用有限元素法,比較JIS G3141 SPCEN-SD軟鋼板在不同角度的壓料板與模具的設計下之引伸成品減薄率,探討其對產品品質的影響,再搭配田口法進行實驗設計與分析,其包含六個控制因子如壓料板傾斜角、沖壓速度、沖頭肩半徑、下模圓角半徑、摩擦係數、沖頭與下模間隙,並使用L18直交表,目標為降低成品之減薄率,故採用望小特性之S/N比進行各因子重要程度的比較,分析結果顯示控制因子中,影響度較大的因子依序為壓料板傾斜角、摩擦係數、沖壓速度。經過田口法分析後使用最佳製程參數的成品減薄率(8.58%)與使用原始製程參數的成品減薄率(11.34%)相比減少了24.34%。
Nowadays, deep drawing process has been widely used, and has often been used to manufacture cup-shape products. The quality of the product will be affected by choosing different parameters, in which the geometry of die is one of the most important factors. First, this paper compares the percentage of wall thickness reduction of various products of JIS G3141 SPCEN-SD mild steel plate produced with different blank holder angle by using finite element method, and discusses the effect on the product’s quality. Then, uses Taguchi method to do experimental design, which includes six control factors, such as blank holder angle, punch speed, punch radius, die radius, friction coefficient and the gap between punch and die, consists of L18 orthogonal array, and aims to decrease the percentage of wall thickness reduction so that this research uses small the best characteristic of the signal to noise ratio to compare the importance of each factors. The results show that blank holder angle, friction coefficient and punch speed are have more influence than others. After we use Taguchi method, the percentage of wall thickness reduction of product using optimum parameters drops by 24.34%
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