8月 10, 2012 | Science of Processing
When I was working with a customer on a part similar to that in tip #183 we were planning sensor locations. Of course we jumped first on the idea of last place to fill.As would seem logical we thought, “To find a short shot, put the sensor where the flow fronts join...
5月 21, 2012 | Science of Processing
Now let’s reverse the situation for mixed wall thickness as discussed in tip 183. We often see this situation in such parts as idler wheels, gears, impellers and so on. These parts have a thick outer rim with an inner “web” that has been made thin to save weight and...
5月 18, 2012 | Science of Processing
Many of our readers have read or been taught how important it is to design parts with constant wall thickness. I asked some of our consulting team, “When did you last see such a part?” Apparently they are becoming rare. We are now fining many more parts...
5月 11, 2012 | Science of Processing
When pressing wine grapes with a bladder press, why do we pressurize it with water instead of air? If you were standing near the press when it burst, which would you rather have in it? 120 gallons of compressed air or water? I would go for the water. Why? Stored...
5月 3, 2012 | Science of Processing
If you saw the film “The Right Stuff,” you may remember their concept of the “demon that lived out beyond mach 1.”† In thin-wall molding it may help to think of that “demon” as TIME. Time to freeze during fill or shortly after during pack.Parts made for packaging are...
