Thesis (M.S.)--State University of New York at Binghamton, Thomas J. Watson School of Engineering and Applied Sciences, Systems Science and Industrial Engineering Department, 2006. / Includes bibliographical references.

Thesis (M.S.)--State University of New York at Binghamton, Department of Systems Science and Industrial Engineering, 2006. / Includes bibliographical references.

Thesis (M.S.)--State University of New York at Binghamton, Mechanical Engineering Department, 2006. / Includes bibliographical references.

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<p>This degree project was performed by Marina Hultin and Lina Larsson and it is our final project in the Innovation- and design engineer programme at Karlstad University. The project was carried out during the spring semester 2007. The project comprises 20 weeks of work and 5 of these were reserved for a study of literature. Our project was assigned by Designstudio Värmland and our instructor and examiner was Lennart Wihk.</p><p>Each year 50 kg of food is thrown away per person. One of the reasons for this is that a lot of the food remains in the container. We produce more food than there is a need for because of all the food that goes to waste. This also contributes to an emission of carbon dioxide of a half million tons. As assigned by Designstudio Värmland we took a closer look at the food packaging of today. The base for this project is a research project, which has been carried out at Karlstad University. The purpose was to show that if it is possible to get the most out of the food container, it is justified to use more packaging material. The packaging shall be optimized, not minimized!</p><p>The purpose of the project is to examine some packings on the market that contributes to the food waste. If the food packaging is optimized, the waste of food can be reduced and at the same time the consumers will be more satisfied and also get more value for their money.</p><p>Our aim was to develop three concepts of optimized packings that will reduce the food wastage. Graphic design for each and every packing is included. The work method that was used is called the design procedure.</p><p>When the brainstorming was completed we decided to only include packaging for yoghurt. This decision was made because today’s yoghurt containers are difficult to empty.</p><p>The project resulted in three concepts of new yoghurt containers. Prototypes were made both in CAD and as visuals. Graphic design was also made for each concept.</p> / <p>Detta examensarbete har utförts av Marina Hultin och Lina Larsson under vårterminen 2007 och är en avslutning på Innovations- och designingenjörsprogrammet på Karlstads universitet. Arbetet omfattar 20 poäng, varav 5 poäng består av en fördjupad litteraturstudie. Uppdragsgivare var Designstudio Värmland och handledare för examensarbetet var Lennart Wihk.</p><p>Varje år slänger vi 50 kg livsmedel per person. Detta beror till stor del på att det finns livsmedel kvar i förpackningen. Eftersom vi slänger livsmedel så innebär det att mer mat produceras än det finns behov för. Den mat vi slänger bidrar till ett koldioxidutsläpp på en halv miljon ton per år. På uppdrag av Designstudio Värmland tittade vi närmare på dagens förpackningar för livsmedel. Detta arbete grundar sig i en forskningsstudie som bedrivits på Karlstads universitet. Studien visar att om det går att få ut lite mer av livsmedlet ur dess förpackning så är det befogat att använda mer förpackningsmaterial. Förpackningen ska optimeras, inte nödvändigtvis minimeras.</p><p>Syftet med projektet är att undersöka några olika förpackningar på marknaden som bidrar till slöseriet av livsmedel. Genom att optimera förpackningen kan livsmedelspillet minskas och konsumenterna blir nöjdare och får även mer valuta för pengarna.</p><p>Målet som sattes upp var att ta fram tre koncept på optimerade förpackningar, med tillhörande grafisk design, som minskar livsmedelspillet. Arbetet utfördes enligt designprocessen.</p><p>Efter idégenereringen beslutade vi att avgränsa oss till yoghurtförpackningar, då dagens förpackningar för yoghurt är svåra att tömma.</p><p>Resultatet blev tre koncept på nya yoghurtförpackningar. CAD-modeller och prototyper togs fram på alla olika koncept. Till varje koncept gjordes även en grafisk utformning.</p>

This paper presents the results of an ongoing effort to develop a direct solder bumping process for electronics packaging. The proposed process entails delivering molten droplets onto specific locations on electronic devices to form solder bumps. This study is focused on investigating droplet deposition behaviors that affect solder bump characteristics such as final bump volume, shape, and adhesion strength. The occurrence of droplet bouncing has a strong influence on these characteristics. The potential for a droplet to bounce in the absence of solidification was modeled in discrete stages based on energy conservation. Wetting and target surface roughness were identified as the critical parameters affecting bouncing. The experimental results showed that improvements in wetting and decreases in surface roughness retard bouncing. These observations agreed well with the trends predicted by the energy conservation based model. The knowledge acquired in this study is expected to contribute to the development of an efficient solder bumping process. / Singapore-MIT Alliance (SMA)

This article reports the recent progress of re-search made in the Droplet-Based Manufacturing Laboratory at MIT. The study has been focused on obtaining a fundamental understanding of microdroplet deposition and applying the technology to various practical applications. Specific scientific contributions include the development of an analytical model for droplet splashing/recoiling, an in situ droplet size control methodology, and a study of microstructure design for spray forming. The research per-formed in the lab provides both fundamental knowledge base and practical process developments for a range of manufacturing applications, including electronics packaging, spray forming and freeform fabrication. / Singapore-MIT Alliance (SMA)

No description available.

The thesis is conducted to investigate how packaging is taken into consideration within the new product development process and in which stages of the new product development process packaging actually is taken into consideration. Further we want to investigate if packaging has increased in importance within the activities of the new product development process, and how organizations deal with standardization of packaging for international markets in the new product development process. The purpose of this thesis is to investigate how packaging of convenience goods is an integrated part of the international new product development process. We have chosen a qualitative approach. The study was conducted through in-depth interviews, face-to-face and by phone. The interviewees were selected through judgemental sampling. The sample included eight organi-zations producing convenience goods that are active on several markets. It was found that packaging always has been of importance; however, it was found that packaging has increased in importance within concept development implying that packaging indirectly has increased in importance within the new product development process. Further, packaging is included in all stages in the process, but has its ma-jor significance in the concept development phase. International organizations need to consider the level of standardization throughout the process.

This degree project was performed by Marina Hultin and Lina Larsson and it is our final project in the Innovation- and design engineer programme at Karlstad University. The project was carried out during the spring semester 2007. The project comprises 20 weeks of work and 5 of these were reserved for a study of literature. Our project was assigned by Designstudio Värmland and our instructor and examiner was Lennart Wihk. Each year 50 kg of food is thrown away per person. One of the reasons for this is that a lot of the food remains in the container. We produce more food than there is a need for because of all the food that goes to waste. This also contributes to an emission of carbon dioxide of a half million tons. As assigned by Designstudio Värmland we took a closer look at the food packaging of today. The base for this project is a research project, which has been carried out at Karlstad University. The purpose was to show that if it is possible to get the most out of the food container, it is justified to use more packaging material. The packaging shall be optimized, not minimized! The purpose of the project is to examine some packings on the market that contributes to the food waste. If the food packaging is optimized, the waste of food can be reduced and at the same time the consumers will be more satisfied and also get more value for their money. Our aim was to develop three concepts of optimized packings that will reduce the food wastage. Graphic design for each and every packing is included. The work method that was used is called the design procedure. When the brainstorming was completed we decided to only include packaging for yoghurt. This decision was made because today’s yoghurt containers are difficult to empty. The project resulted in three concepts of new yoghurt containers. Prototypes were made both in CAD and as visuals. Graphic design was also made for each concept. / Detta examensarbete har utförts av Marina Hultin och Lina Larsson under vårterminen 2007 och är en avslutning på Innovations- och designingenjörsprogrammet på Karlstads universitet. Arbetet omfattar 20 poäng, varav 5 poäng består av en fördjupad litteraturstudie. Uppdragsgivare var Designstudio Värmland och handledare för examensarbetet var Lennart Wihk. Varje år slänger vi 50 kg livsmedel per person. Detta beror till stor del på att det finns livsmedel kvar i förpackningen. Eftersom vi slänger livsmedel så innebär det att mer mat produceras än det finns behov för. Den mat vi slänger bidrar till ett koldioxidutsläpp på en halv miljon ton per år. På uppdrag av Designstudio Värmland tittade vi närmare på dagens förpackningar för livsmedel. Detta arbete grundar sig i en forskningsstudie som bedrivits på Karlstads universitet. Studien visar att om det går att få ut lite mer av livsmedlet ur dess förpackning så är det befogat att använda mer förpackningsmaterial. Förpackningen ska optimeras, inte nödvändigtvis minimeras. Syftet med projektet är att undersöka några olika förpackningar på marknaden som bidrar till slöseriet av livsmedel. Genom att optimera förpackningen kan livsmedelspillet minskas och konsumenterna blir nöjdare och får även mer valuta för pengarna. Målet som sattes upp var att ta fram tre koncept på optimerade förpackningar, med tillhörande grafisk design, som minskar livsmedelspillet. Arbetet utfördes enligt designprocessen. Efter idégenereringen beslutade vi att avgränsa oss till yoghurtförpackningar, då dagens förpackningar för yoghurt är svåra att tömma. Resultatet blev tre koncept på nya yoghurtförpackningar. CAD-modeller och prototyper togs fram på alla olika koncept. Till varje koncept gjordes även en grafisk utformning.