Claim Missing Document
Check
Articles

Found 12 Documents
Search

Influence of Welding Parameters on the Tensile Properties of ASTM A36 Using FCAW for Medical Storage Applications Moh. Dimas Hakim; Eli Novita Sari; Dian Ridlo Pamuji; I.G.N.B. Catrawedarma; Mohammad Abdul Wahid; Akhmad Afandi
Asian Journal of Mechanical Engineering Vol. 1 No. 1 (2025): January – June
Publisher : Global Scientific Media

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study investigates the influence of welding parameters on the tensile properties of ASTM A36 steel using the Flux Cored Arc Welding (FCAW) method for medical storage applications. ASTM A36 is widely used due to its good weldability and ductility, making it suitable for tank fabrication in medical systems. The research focuses on the effects of varying current (120 A, 135 A, 150 A) and voltage (22 V, 24 V) settings without the application of Post Weld Heat Treatment (PWHT). Tensile tests were performed to assess the mechanical strength of the welded joints. The results indicate that the welding setting of 120 A and 22 V produced the highest tensile strength of 464.8 MPa. In contrast, higher current settings, particularly 135 A, led to a reduction in tensile performance. The findings demonstrate that appropriate control of welding parameters is crucial to achieving optimal tensile strength in FCAW-welded ASTM A36 components for medical storage systems.
ANALISA HASIL PERFORMA PENGERINGAN PADA MESIN PENGASAP DAGING IKAN DENGAN SISTEM TERTUTUP Afandi, Akhmad
Jurnal Ilmiah Teknik Mesin, Elektro dan Komputer Vol. 2 No. 1 (2022): Maret: Jurnal Ilmiah Teknik Mesin, Elektro dan Komputer
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51903/juritek.v2i1.418

Abstract

Research has been carried out on analyzing the results of drying performance on fish meat drying machines with a closed system which aims to determine the level of water content reduction in fish meat after the smoking process. In the design of the fish meat smoking machine, testing is carried out at a temperature of 50oC to 70oC to calculate heat, thermal efficiency, moisture content, and smoking time. So with this machine, the smoking process will be more hygienic and efficient than conventional smoking. The results of calculations and discussions show that the rate of heat energy entering the smoking rack is 996 watts, and the rate of heat energy of vaporization is 154.71 watts. Thermal efficiency is obtained from the ratio of heat energy and heat energy rate of vaporization of 15.53%. From the experimental results, the final water content of grouper fish was 46.67%, baronang fish 45%, tuna fish 50%, and lemuru fish 40%.