THE STUDY OF FRICTION IN IRONING PROCESS BY PHYSICAL AND NUMERICAL MODELING

An original method has been developed for determining friction coeffic ients in can beverage manufacturing process. A laboratory ironing mach ine operating in conditions close to those observed in manufacturing p rocess has been developed. The combined use of experimental tests and a finite element analysis program enabled realistic values of friction coefficients to be obtained. Three zone of the tools were studied: th e punch, the working zone and the land zone of the die. The present re sults clearly show that the friction coefficients vary greatly from on e condition to another, and not always in the same sense.