Farklı Yüzey Geometrili Gofret Kalıp Sistemlerinin Termal ve Mekanik Yükler Altında Sonlu Elemanlar Yöntemi ile Analizi

Yıl 2025, Cilt: 3 Sayı: 2, 91 - 107, 31.12.2025

Anıl Korkmaz

Öz

Bu çalışmada gıda endüstrisinde kullanılan gofret kalıp sistemlerinde üç farklı yüzey geometri konfigürasyonunun termal ve mekanik yükler altında sonlu elemanlar yöntemi kullanılarak bütünsel olarak incelemiştir. Analizler, SolidWorks Simulation platformu kullanılarak gerçekleştirilmiştir. Burada kullanılan kalıp tasarım konfigürasyonları: (1) boyuna kanal desenli kalıp, (2) lamalı boyuna kanal desenli kalıp ve (3) merkezi dairesel delikli boyuna kanal desenli kalıptır. Bu konfigürasyonlar, genel olarak maksimum von Mises gerilmesi ve maksimum toplam yer değiştirme kriterlerine göre değerlendirilmiştir. Bu kriterlere göre, lamalı boyuna kanal desenli kalıp özellikle en az maksimum yer değiştirmeye sahip olduğu ve kabul edilebilir emniyet faktörü değerinde yer aldığı için en iyi tasarım olarak değerlendirilmiştir. Sonuç olarak; takip edilen bu kalıp değerlendirme yaklaşımı, mevcut döküm kalıp teknolojisinin gıda sektöründeki problemlerin çözümüne yönelik geliştirilebilmesi, üretim verimliliğinin artırılabilmesi ve kalıp ömrünün uzatılabilmesine doğrudan katkı sağlayarak endüstriyel rekabet ve sürdürülebilirlik hedeflerini desteklemektedir.

Anahtar Kelimeler

Gıda , Gofret kalıbı , Sonlu elemanlar analizi , Termal ve mekanik yük , Yüzey geometrisi

Teşekkür

Yazar, çalışmayı destekleyen Tüfekçioğulları (Nefamak) Makine Gıda İmalat Sanayi ve Ticaret Limited Şirketi Ar-Ge Merkezi, Karaman/Türkiye yetkililerine teşekkür eder.

Analysis of Wafer Mold Systems with Different Surface Geometries Under Thermal and Mechanical Loads Using the Finite Element Method

Öz

In this study, three different surface geometry configurations in wafer mold systems used in the food industry were comprehensively analyzed using the finite element method under thermal and mechanical loads. The analyses were performed using the SolidWorks Simulation platform. The mold design configurations used here are: (1) mold with longitudinal channel pattern, (2) mold with laminated longitudinal channel pattern, and (3) mold with central circular hole longitudinal channel pattern. These configurations were evaluated based on the maximum von Mises stress and maximum total displacement criteria. According to these criteria, the laminated longitudinal channel patterned mold was evaluated as the best design, particularly because it had the least maximum displacement and was within an acceptable safety factor value. In conclusion, this mold evaluation approach directly contributes to the development of existing casting mold technology for solving problems in the food industry, increasing production efficiency, and extending mold life, thereby supporting industrial competitiveness and sustainability goals.

Anahtar Kelimeler

Food , Wafer baking plate , Finite element analysis , Thermal and mechanical load , Surface geometry.

Teşekkür

The author would like to thank the officials of the Tüfekçioğulları (Nefamak) Machinery Food Manufacturing Industry and Trade Limited Company R&D Center, Karaman, Türkiye, for their support of this study.

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