Quality control is considered a critical aspect of plastic materials in the injection molding process. Two types of deformations occur during the injection molding process, namely, volumetric shrinkage and warpage. This study aims to optimize the warpage of the polyethylene terephthalate preform (PET) used for the packing of carbonated drinks. PET warpage results in an uneven distribution of material over the wall surface of the preform and causes variation in wall thickness. During the filling operation of carbonated drinks, the preforms are subjected to high pressure at the points where the wall thickness is at a minimum, which induces a high-stress concentration. Under high pressure, the preforms are ruptured at the points where the warpage is at a maximum (stress concentration area), causing wastage of the beverage as well as the preform. In this study, the Taguchi method and analysis of variance (ANOVA) are used to determine the most significant parameters to induce warpage during the molding process. Then, we optimize the process parameters in order to reduce warpage through a numerical approach using Solid Works Plastics. The result shows that the ambient temperature and melting temperature are the most critical parameters that contribute to the warpage, yielding 42.115% and 41.278%, respectively. Among the 6 parameters considered for this study, the pressure holding time contributes a minimum of 0.5961% to the yielding of the warpage. Overall, by optimizing the process parameters, warpage of the PET preform is minimized by 7.7202%, which helps to reduce wastage of the carbonated drink as well as the rejection rate of the preform during the filling operation. In a nutshell, the quality of the preform is improved.

In process optimization, a process is adjusted so as to optimize a set of parameters while meeting constraints, with the objective to either minimize the total processing time or maximize the throughput. This article focused on the process optimization of a fully automated yogurt and flavor-filling machine developed based on the industrial revolution 4.0 concept. Mathematical models were developed for minimizing the total processing time or maximizing the throughput of an Industry 4.0-based yogurt filling system with two different machine settings called Case-I and Case-II. In Case-I, the yogurt and flavors are filled at two distinct points while Case-II considers the filling of yogurt and flavors at a single point. The models were tested with real data and the results revealed that Case-II is faster than Case-I in processing a set of customer orders. The results were used as inputs for the single-dimension rules to check which one results in more intended outputs. Additionally, different performance measures were considered and the one with most importance to the management was selected.