The Study of Suitable Factors for Welding on Canned Food by Design of Experiment Method

Abstract

This research aimed to study the factors that affected canned food welding and the suitable conditionof the design of experiment that affected its quality and suitability which finally led to standard qualityreference in real work place.This research utilized the concept of experiment design and analysis to study 4 factors as follows; theelectric current, a spring pressure, size of copper wire and overlapping area. By testing 3 response valuesof welding which were welding strength, welding flexibility, and welding thickness, we found the suitablefactors and conditions of the experiment. The results indicated that electric current, spring pressure, and sizeof copper wire had stronger influence on welding strength and flexibility, whereas only electric current andspring pressure had influence on welding, welding thickness and welding flexibility. The overlapping areahad less influence comparing to other factors. The study concluded that the suitable conditions for weldingwere 55 Amp of electric current, a spring pressure of 60 daN, wire diameter of 2.10 mm. and overlappingarea of 0.7 mm.