Optimizing Food Container Design: Taguchi Method and S-N Ratio Analysis for Reduced Shrinkage and Warpage

Abstract

Plastic materials are commonly used in various industries due to their special properties including corrosion resistance, lightness, and ease of giving shape. In this study, a food container design was analyzed numerically using a combination of various advanced optimization techniques including the Taguchi Method and S-N Ratio Analysis. The main goal is to maximize product efficiency and quality to improve the strength of product outcomes by identifying and minimizing the impact of various sources of variability. The results showed that to reach the optimum performance, the parameters for melt temperature at 200°C, mold temperature at 30°C, filling time at 1.5 s, pressure holding time 5 s, and pure cooling time at 20 s. The optimum result achieved 0.34 mm and 15.95%, for warpage and shrinkage, respectively. The warpage and shrinkage reduction reached 34.6% and 12.1%, respectively, in comparison with the initial design.