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Research into the Influences of Process Parameters on the Quality of the Product of Hydroformed T-Shape Tube

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Proceedings of the International Conference on Advanced Mechanical Engineering, Automation, and Sustainable Development 2021 (AMAS2021) (AMAS 2021)

Abstract

Tube hydroforming (THF) is often used to manufacture complex parts from tubular blanks. Compared with welding and casting, it has more advantages such as less processing, lighter weight, improved mechanical properties. Many industrial sectors such as bicycles, automobiles, aeroplanes, oil and gas industries have parts made using this technology. In tube metal forming, the distribution of thickness and thinning rate influence the quality of the product, which determine by many input parameters such as process parameters, die cavity, tubular material, and shaping methods. However, the thinning phenomena in THF are much more severe than in other shaping processes because of the shaping characteristics. By finite element method (FEM), this paper focuses to resolve the relationship between the degree of thickness deformation and input process parameters, including internal fluid pressure, axial displacement, and coefficient of friction in this technology when T-shape fitting was hydroformed. The chosen product shape uses in many engineering applications. The study results are demonstrated in diagrams; they may be applied in the design of products, calculation, and control of input process parameters in industrial manufacturing.

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Correspondence to Dinh Van Duy .

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Quang, V.D., Van Duy, D., Trung, N.D., Van Nghe, P., Kien, L.T. (2022). Research into the Influences of Process Parameters on the Quality of the Product of Hydroformed T-Shape Tube. In: Long, B.T., Kim, H.S., Ishizaki, K., Toan, N.D., Parinov, I.A., Kim, YH. (eds) Proceedings of the International Conference on Advanced Mechanical Engineering, Automation, and Sustainable Development 2021 (AMAS2021). AMAS 2021. Lecture Notes in Mechanical Engineering. Springer, Cham. https://doi.org/10.1007/978-3-030-99666-6_22

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  • DOI: https://doi.org/10.1007/978-3-030-99666-6_22

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  • Online ISBN: 978-3-030-99666-6

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