Sadao Nishiyama

Evaluation Method of Drinking Ease for Aluminum Beverage Bottles

This paper has investigated effects of the bottle opening size on drinking feelings in order to improve the comfort level of consumers when drinking directly from the opening of aluminum bottle. A survey over 120 subjects has been performed based on a drinking test using three kinds of bottles with opening diameters of 28, 33 and 38 mm, respectively. Two questionnaires have been conducted. Statistical analysis results of Questionnaire 1 have shown that 33-mm opening is best for adult consumers with no matter the type of contents, gender and the mouth size. The factor analysis results of Questionnaire 2 based on Kansei Engineering have shown that drinking feeling is affected by two common factors, which considered as the flow from the bottle to the mouth and the flow adjustability. Moreover, the fluid-dynamics analysis model has been developed to simulate the bottled liquid in a drinking action consisting of survey results and experimental observations of consumers’ drinking actions. Numerical simulations have been performed to understand how consumers control the flow during the drinking actions. It is found that the consumers usually try to realize the ideal and preferable condition by adjusting the inclination angle of the bottle.Copyright

Tooling System Design for Forming Aluminum Beverage Can End Shells

This paper proposes a new tooling system and performs an optimum design on it to minimize the amount of thinning during a forming process of aluminum beverage can end shells. Numerical simulations of the shell forming process and structural performance of the shell under internal pressure have been performed. Influences of the upmost surface profiles and initial positions of the tool in the new tooling system on the shell forming quality have been investigated, and a structural optimization method based on the numerical simulations has been then applied to find optimum design points subject to constraints of the shell geometrical dimensions. A comparison shows that thinning of the shell formed by the proposed new tooling system can be reduced approximately 3.6% compared to a conventional tooling system. Optimization results of the new tooling system show that the amount of thinning can be reduced almost 4%. It is also confirmed that the buckle pressure resistance of the shell is improved 5.5%. The new tooling system may reduce the amount of thinning; hence, may improve the structural performance of the can and may save metal.

Numerical Simulations of Forming Aluminum Beverage Can End Shells

Forming simulations of can end shell have been implemented and compared with the experimental observations of the shell actual forming process. The influences of the loads applied to tools, the clearances between tools, the shapes of the tool profiles and the positions of tools, on the shell forming quality, have then been investigated numerically. The design optimization method based on the numerical simulations has been applied to search optimum design points, in order to reduce the amount of thinning subjected to the constraints of the shell geometric shape and the suppression of wrinkles. The optimization results show that the amount of thinning can be reduced up to 4% by optimizing the forming route, adjusting the clearances and the loads, and modifying the tool shapes.

Statistical modeling of enamel rater value data

Enamel rater value (shortly, ERV) of a quick stress test is usually used to evaluate the integrity of an organic coating for the inside of an aluminum (denoted by Al shortly) can. A large positive value of ERV is supposed to indicate the degree of imperfect coating coverage, i.e. the size of an exposed Al area. An Al can filled with some drink, if there is an exposed Al area due to imperfect coating coverage, has Al dissolution brought by corrosion. Thus a smaller value of ERV is desirable to prevent Al dissolution. However, quantitative evaluations of ERV data as well as an accumulated quantity of Al dissolution have never been published, because ERV is involved in complicated anode dissolution of an exposed Al area. Recently our experimental study has found out a relationship between ERV and sizes of exposed Al areas. This relationship enables us to construct a descriptive statistical model for ERV data as well as to evaluate coating effects for Al cans. Furthermore, empirical implications suggest that an instantaneous quantity of Al dissolution is proportional to ERV. Using this fact, we can derive a predictive statistical model for an accumulated quantity of Al dissolution in an Al can.

Finite Element Analysis Applied to Ergonomic Design of 2-Piece Aluminum Beverage Cans and Bottles

This paper has introduced the finite element analysis (FEA) into the ergonomic design to evaluate the human feelings numerically and objectively, and then into the optimization design of beverage containers considering human factors. In the design of the end of can (the lid of can), experiments and the FEA of indenting vertically the fingertip pulp by a probe and the tab of end have been done to observe force responses and to study feelings in the fingertip. A numerical simulation of finger lifting the tab for opening the can has also been performed, and discomfort in the fingertip has been evaluated numerically to present the finger-accessibility of the tab. The comparison of finger-accessibility between two kinds of tab ring shape designs showed that the tab that may have a larger contact area with the finger is better. In the design of beverage bottles served hot drinks, the FEA of tactile sensation of heat has been performed to evaluate numerically the touch feeling of the finger when holding the hot bottle. The numerical simulations of embossing process have also been performed to evaluate the formability of various rib-shape designs. The optimum design has then been done considering the hot touch feeling as well as the metal sheet formability.Copyright

Numerical Evaluation of Discomfort in the Fingertip When Opening Aluminum Beverage Cans

[Abstract] This paper introduced the finite element analyses into ergonomics designs of aluminum beverage can ends to evaluate human feelings numerically and objectively. At first, experiments of indenting vertically the fingertip pulp by a probe and tabs of the can ends have been done to observe force responses and pain feelings in the fingertip. It is found that a typical force-displacement curve has two kink points A and B. We feel a touch before the load reaching Point A, feel a pressure and our pulse before reaching Point B, and finally feel discomfort followed by a pain in the fingertip. The finite element analyses have been performed to simulate the tab indenting the fingertip vertically. It is confirmed that the simulation results agree well with the experimental observations. Moreover, a simulation of finger pulling up the tab of the can end has also been performed, and discomfort in the fingertip has been presented by the maximum value of the contact normal stress of the finger model. Finally, the finger access comparison of three kinds of tab ring shape designs showed that the finger access of the tab that may have a larger contact area with finger is better.

An Optimum Design of Two-piece Aluminum Beverage Bottles for Hot Vending

This paper describes a rib-shape embossed two-piece aluminum beverage bottle body conducts less heat, hence it has temperate touch feeling, and that can be embossed easily by axially imposing a circular die with rib-shaped inner surface on the outer surface of the bottle body. Initially a contact nonlinear analysis of the fingers gripping the bottle is carried out, and the amount of heat transmitted from the hot bottle to the flesh of the fingers is then calculated. Meanwhile, the simulation of the rib-shape embossing process of the bottle body is performed to evaluate the embossing process property of different rib shapes designs. Finally, using response surface approximation method, a multi-objective optimization on the shape of the rib is performed to obtain better temperate touch feeling as well as good embossing process property.

Effect of temperature on antifoaming action of food emulsifiers in casein solutions

(1) カゼイン溶液において,高温用消泡剤であるSは,Lと同様,粒子径が同じ場合にはPを含むと,また,Pの濃度が一定の場合にはSの粒子径が大きい方が起泡阻止効果をより強く発揮する.(2) 泡立ち量は泡膜近傍に存在する消泡剤の粒子径と数により極小値を持っ.(3) 消泡剤の粒子径は泡膜の厚みとそこへの消泡剤の侵入に相関があることが示唆される.(4) 破泡には,消泡剤が泡膜へ吸着した後拡張することが必要で,このことは,消泡剤とカゼイン溶液との界面張力の急激な低下によって,拡張係数が正になることから確認された.