32 research outputs found
Critical success factors of debarking drum's support ring and shell manufacturing and replacement
No full textTIIVISTELMÄ
Lappeenrannan teknillinen yliopisto
Teknillinen tiedekunta
Konetekniikan koulutusohjelma
Sami Suvanto
Kuorimarummun kantokehän ja lohkon valmistuksen ja vaihdon kriittiset menestystekijät.
Diplomityö
2014
64 sivua, 16 kuvaa, 5 taulukkoa, 1 liite
Tarkastajat: Professori Jukka Martikainen
DI Jari Junninen
Hakusanat: kuorimo, kuorimarumpu, kantokehä, vaippalohko, hitsaus
Keywords: wood room, debarking drum, support ring, drum shell, welding
Sellutehtaiden puunkäsittelylaitoksilla kuorimarumpu on yksi tärkeimmistä prosessilaitteista. Kuorimarummun kantokehän tai lohkon vaihto on tyypillisesti koko puunkäsittelyn elinkaaren merkittävin korjausinvestointi. Markkinoilla on muutamia laitevalmistajia, jotka kilpailevat omien, sekä kilpailijoiden kuorimarumpujen korjausurakoista.
Tässä diplomityössä selvitetään kuorimarummun kantokehän ja lohkonvaihtourakoiden kriittiset menestystekijät. Selvitys tehdään arvioimalla tekninen konstruktio, vaihtomenetelmät, sekä toimintamalli vaihtoprojektin suorittamisessa.
Case tutkimukseen valittiin yksi kilpailijalle hävitty vaippalohkon vaihtotarjous, yksi kilpailijalle hävitty kantokehän vaihtotarjous, sekä yksi kantokehätoimitus.
Työn tuloksena vahvuudet ja heikkoudet kuorimarummun kunnossapidossa tulivat esiin. Työn aikana löydettiin myös lukuisia kehitysideoita. Näitä ideoita viedään eteenpäin normaalina kehitystyönä.ABSTRACT
Lappeenranta University of Technology
Faculty of Technology
Department of Mechanical Engineering
Sami Suvanto
Critical success factors of debarking drum’s support ring and shell manufacturing and replacement
Master’s Thesis
2014
64 pages, 16 pictures, 5 tables, 1 appendix
Supervisors: Professor Jukka Martikainen
M.Sc. (Eng.) Jari Junninen
Keywords: wood room, debarking drum, support ring, drum shell, welding
Debarking drum is one of the most important equipment in pulp mill wood yard. Debarking drum support ring and shell replacement is typically the biggest repair investment during the whole wood room life cycle. There are several OEM’s which compete their own and competitor’s drums repair jobs.
Critical success factors of debarking drum support ring and shell replacement are clarified in this Master’s Thesis. Clarification has been done by evaluating technical construction, replacement methods and overall way of doing project work.
One quotation containing drum shell replacement and one quotation containing support ring replacement both lost to competitor and one support ring delivery were selected into case study section.
As a result of this study strengths and weaknesses of debarking drum maintenance business were found. Also many develepment ideas were noticed. These ideas are going to be developed further as a normal development work
Reading of selected works
No full textMaile Chapman, a widely published short story writer and author of the novel Your Presence is Requested at Suvanto, and Vu Tran, winner of a 2009 Whiting Writers\u27 Award and a contributor to the serial novel Restless City, read from their work. Both are Schaeffer Fellows in fiction at UNLV
Oxygen and nitrogen plasma hydrophilization and hydrophobic recovery of polymers
No full textPlasma hydrophilization and subsequent hydrophobic recovery are studied for ten different polymers of microfabrication interest: polydimethylsiloxane (PDMS), polymethylmethacrylate, polycarbonate, polyethylene, polypropylene, polystyrene, epoxy polymer SU-8, hybrid polymer ORMOCOMP, polycaprolactone, and polycaprolactone/D,L-lactide (P(CL/DLLA)). All polymers are treated identically with oxygen and nitrogen plasmas, in order to make comparisons between polymers as easy as possible. The primary measured parameter is the contact angle, which was measured on all polymers for more than 100 days in order to determine the kinetics of the hydrophobic recovery for both dry stored and rewashed samples. Clear differences and trends are observed both between different polymers and between different plasma parameters.Peer reviewe
Three Generations of American Writers
No full textOne of America’s foremost short-fiction writers, George Saunders, joins us for a conversation with his former student, Maile Chapman, and his former teacher, Douglas Unger. George Saunders is a recipient of the MacArthur Foundation Genius Grant, and his most recent collection, The Tenth of December, is a 2013 New York Times best seller. Maile Chapman is the author of Your Presence is Requested at Suvanto, a finalist for the Guardian First Book Award. Doug Unger’s five books include Leaving the Land, a Pulitzer Prize finalist. Both are professors in the UNLV Creative Writing Program
Ikuisuuden harmonia : Jalokivi suunnittelun lähtökohtana
No full textJalokivikorun suunnittelun lähtökohtana ovat usein valmiiksi hiotut, standardimuotoiset ja -kokoiset jalokivet. Opinnäytetyössä tätä asetelmaa haluttiin muuttaa, ja suunnitteluprosessia johtivat tekijän itsensä hiomat kivet. Jalokivien hionta haluttiin toteuttaa intuitiivisesti ja kiven omia ominaisuuksia kunnioittaen, jotta lopputulos säilyi esteettisesti kiinnostavana.
Tuotteiksi valmistettiin perinteisin kultasepänmenetelmin pieni uniikkien sormusten sarja. Korujen suunnittelu tapahtui valmistusprosessin yhteydessä esimerkiksi testaamalla erilaisia vaihtoehtoja käytännössä. Suunnittelutyön yhteisiksi lähtökohdiksi nousivat korun käytettävyys, kauneus ja tuoreus muotoilussa. Kirjallisessa osiossa syvennytään jalokivien ominaisuuksiin ja hiontaan käytännöntasolla.The starting point of jewelry design is often gemstones that have already been cut to standard sizes and shapes. In this thesis this setting was expected to change and the gemstones that were cut by the author were the cornerstone of the design process. Cutting of the gemstones was wanted to be intuitive and to respect the properties of the gemstones so that the end result remained aesthetically interesting.
Small set of unique rings were made using only traditional method of gold smithing. The designing of jewelry took place during the manufacturing process, for example testing different options in practice. The mutual starting points of design work were jewel’s usability, beauty and freshness in design. In the theoretical section the proper- ties and cutting of gemstones in practice were discussed in detail
Asiakasyritysten rooli tilitoimiston palveluprosessin kehittäjinä : kirjanpitotositteiden hallinta
No full textTutkimuksessa toimeksiantajana toimii Rantalainen Oy IA International. Tutkimuksessa analysoitiin tilitoimiston kirjanpitotositteiden hallintaa ja asiakaspalveluprosessia.
Tutkimuksen tarkoituksena oli selvittää tämänhetkinen kirjanpitotositteiden hallinta ja asiakaspalveluprosessin nykytila kohdeyrityksessä sekä tuottaa palveluprosessiin liittyviä kehitysideoita. Tutkimuksen tavoitteena oli kertoa yrittäjille siitä, miten he voivat vaikuttaa kirjanpitotositteiden hallintaprosessiin sekä helpottaa tai edesauttaa kirjanpitäjiä heidän työssään.
Tutkimuksessa haastateltiin tilitoimiston kirjanpitäjiä siitä, miten heidän ja asiakkaiden välinen suhde toimii palveluprosessin aikana. Tavoitteena oli, että palveluprosessi tehostuu. Asiaa lähestytään kirjanpitäjien näkökulmasta. Keskeisiä kysymyksiä ovat, miten kirjanpitäjät voivat vaikuttaa hallintaprosessiin ja mikä on asiakkaiden rooli siinä.
Tutkimus toteutettiin haastattelemalla kymmentä kirjanpitäjää. Tutkimuksen lähtökohtana oli opinnäytetyön tekijän havaitsema kehityskohde kirjanpitotositteiden hallintaprosessissa. Haastattelu sisälsi kysymyksiä siitä, miten kirjanpitäjät näkevät kirjanpitotositteiden hallinnan nykytilanteen. Lisäksi he kertoivat oman näkemyksensä siitä, miten asiakkaat voivat vaikuttaa kirjanpitotositteiden hallintaprosessiin. Kysymykset olivat avoimia kysymyksiä.
Tutkimustuloksista ilmeni, että tilitoimistot ovat siirtymässä yhä enemmän sähköiseen ympäristöön. Sähköinen ympäristö muuttaa asiakaspalveluprosessia ja kirjanpitäjän roolia. Tilitoimistojen pitää varautua tulevaan sähköiseen ympäristöön.The role of corporate customer service process developed by the accounting firm and its accounting management control
In this study the client was Rantalainen Oy IA International. The study analyzed the accounting firm through its accounting management and customer service process.
Purpose of this study was to determine the current management accounting and customer-service process and the current state of the target company, and its provision of service in the process of developing ideas. The aim was to inform entrepreneurs about how they can affect the management accounting process, and to facilitate or contribute to the accountants in their work.
The study was comprised of interviews from the accounting firm (accountants) as to how the relationship between the services and their customers operated during the process. The aim was that the service process becomes more efficient. The issue was approached from the perspective of accountants. The key issues were: how accountants can affect management of the process and what the customer’s role in it is.
The study was conducted by interviewing ten accountants. The starting point was observed by the author in the developing of the target of the accounting management process. The interview included questions on how accountants can see the current state of accounting management. In addition, they told their own view of how customers can influence the accounting management process. The questionnaire had been open-ended.
The results show that accounting firms are turning more and more to an electronic environment. The electronic environment will change the customer service process and the role of the accountant and that accounting firms should be prepared in the future for an electronic environment
Influence of carbon nanotube–polymeric compatibilizer masterbatches on morphological, thermal, mechanical, and tribological properties of polyethylene
No full textInternational audienceStudy was made of the effect of multiwall carbon nanotubes (MWCNTs) and polymeric compatibilizer on thermal, mechanical, and tribological properties of high density polyethylene (HDPE). The composites were prepared by melt mixing in two steps. Carbon nanotubes (CNTs) were melt mixed with maleic anhydride grafted polyethylene (PEgMA) as polymeric compatibilizer to produce a PEgMA-CNT masterbatch containing 20 wt.% of CNTs. The masterbatch was then added to HDPE to prepare HDPE nanocomposites with CNT content of 2 or 6 wt.%. The unmodified and modified (hydroxyl or amine groups) CNTs had similar effects on the properties of HDPE-PEgMA indicating that only non-covalent interactions were achieved between CNTs and matrix. According to SEM studies, single nanotubes and CNT agglomerates (size up to 1 μm) were present in all nanocomposites regardless of content or modification of CNTs. Addition of CNTs to HDPE-PEgMA increased decomposition temperature, but only slight changes were observed in crystallization temperature, crystallinity, melting temperature, and coefficient of linear thermal expansion (CLTE). Young's modulus and tensile strength of matrix clearly increased, while elongation at break decreased. Measured values of Young's moduli of HDPE-PEgMA-CNT composites were between the values of Young's moduli for longitudinal (E) and transverse (E) direction predicted by Mori-Tanaka and Halpin-Tsai composite theories. Addition of CNTs to HDPE-PEgMA did not change the tribological properties of the matrix. Because of its higher crystallinity, PEgMA possessed significantly different properties from HDPE matrix: better mechanical properties, lower friction and wear, and lower CLTE in normal direction. Interestingly, the mechanical and tribological properties and CLTEs of HDPE-PEgMA-CNT composites lie between those of PEgMA and HDPE
Approches du moyen français. 2
No full textApproches du moyen franqais II, consisting of eleven articles, is a follow-up to Approches du moyen franqais, edited by Ulla Jokinen and Päivi Sihvonen-Hautecoeur, which appeared four years ago. Today, as in 1988, the subject under discussion is, in the broadest sense, the language and literature of the Middle French period. Three articles are primarily concerned with lexicography. One of them (J.-P. Chambon) explains three Burgundian expressions in Andrieu de la Vigne, while another examines the position of a number of locutions in French lexis (G. Roques). The third is a review (L. Löfstedt) of Giuseppe Di Stefano's Dictionnaire des locutions en moyen franqais (Montreal, 1991). Six articles are concerned with both lexicography and syntax. The syntagmatic forms in which même and propre are used in the meanings of IDEM, IPSE, ETIAM are compared (U. Jokinen), and the use of demonstratives is studied in Martial d' Auvergne's Les Arrêts d' Amour (A. Sakari). Word order is the focus of attention in a contribution dealing with the order of the elements S-V in independent declarative clauses in Philippe de Commynes (K. Piiparinen & S. Suvanto), while in another article the author attempts to define the syntactic and pragmatic conditions under which forms of dislocation occur in Guillame Fillastre's Traittie de Conseil (H. Häyrynen). Further articles describe features which stem from a discourse component, the opposition que/ce que in certain argumentative texts (B. Combettes), and consider the use in discourse of the morphemes or and done, particularly before an imperative (E. Sakari). A more strictly approach is to be found in the two remaining articles. The sources of Bouchet's Les Regnars traversant are examined to determine the extent to which the author is innovative or imitative (E. Suomela-Härmä), and finally the author of the eleventh article, the latest editor of the texts of Villon, starting with a tabula rasa, elucidates the weight of editorial tradition in our interpretation of the text (C. Thiry).unknown accessibilityei tietoa saavutettavuudest
Key factors influencing economic relationships and communication in European food chains (FOODCOMM) : review of sausage and rye bread chains in Finland
No full textFinnish agri-food chain is going through many structural changes. Incomes of farms have decreased and thus the number of farms has declined. However, the average size of farms and numer of animals have grown. Production of rye has decreased but production of pork meat has increased steadily. Feed, bakery, meat, wholesale and trade sectors are concentrated and mostly national, but the market entry of foreign traders and processors has increased significantly suring last decade. Although large processing companies dominate in the sausage and rye bread markets, the significant majority of companies are small or medium-sized. The Finnish food markets are stable and saturated and the consumption do not increase, but food habits are becoming more uniform with those of other European consumers and health issues as well as organic food have become important factors in consumer choices. Globalisation, the tight competition situation and changes in consumption habits put also pressures on the Finnish agri-food chain. Thus, the Finnish pigmeat sector and bakery sector are relevant cases in point due to their recent structural changes and present market situation.
Pork meat to sausage chain in Finland
Structural features: The pigmeat chain has undergone significant structural changes in the past decade. The number of pig farms has declined and the trend is predicted to continue. At the same time, the number of sows and fattening pigs sold per farm has increased to achieve greater efficiency. Surplus production is mainly exported, because the pigmeat market in Finland is saturated. The price of pork meat largely corresponds with the EU average. The primary sector is seeking routes through which to achieve greater efficiencies due to problems of profitability. The processing industry and the retail sector are also continually seeking greater efficiency, for example through joint ventures abroad.
Economic relationships: Pig producers are generally well organised with strong horizontal and vertical links. They have horizontal organisations, which represent their interests and raise their professional skills at the national and local level. Producers are owners of three dominant Pigmeat processing cooperatives who act as intermediaries for the commercialisation of meat between farmers and processors and processors and the retail trade. Also other private processors and producers have close and deep relations. In general the relationships are stable and confidential and both are eager to have close relationships to predict production and permit better negotiation with the trade. Also considerable development work, collaborations and integration can be found especially in cooperatives. Furthermore, both formal and informal relationships exist in the horizontal and vertical relations. In terms of producers and processors, the relationship includes almost always written and long-term contracts and there is a mutual trust between partners. With processors and retailers, the contracts are also written but with less trust and less balanced negotiation power than in producer – processor relationship. Still, trust is the important element, although the negotiations have become more complex and price dominates negotiations. However, the relationships are stable because of mutual dependency especially between big processors and retailers and quite long-term or at least there is a certainty of continuation.
Communication: Written contracts are common in the Finnish pig chain, but personal contacts are appreciated among all partners because of feedback and deep information. The communication is often personal and regular, especially among farmers. Technology is widely used in communication in farms but also in pig houses and business: processors and retailers have electronic data exchange systems and the computer handles many routines especially in big enterprises. Information and communication technology (ICT) will be also part of the efficiency strategy which the Finnish sausage chain needs to stay in business.
Influencing factors: The main influencing factors for the Finnish sausage chain are developments towards concentrations in the feed, the processing and the trade sectors. Also structural changes and competitiveness of domestic primary production and reductions of the financial support are very important. However, it is expected that consumers prefer to buy domestic sausage and pig meat in consumer packages from a multiple retail chain also in the future, as sausage is an important part of Finnish cuisine.
Rye corn to rye bread chain in Finland
Structural features: Rye consumption is the highest in northern growing areas, where rye is used in bread. While rye production in Finland has increased slightly in recent years, it has decreased on the long term. Because of low profitability, rye production is nowadays low compared with consumption of rye bread. The Finnish bakery industry consists of many small local bakeries, few medium-sized and few big bakeries. There are a few nationally known brands or products but people also prefer local products. The processing sector is going through structural changes because of overproduction and efficiency problems. Also the retail sector is suffering from price wars and hard competition, but it has resources to facilitate large horizontal or vertical collaborations.
Economic relationships: Horizontal relationships among rye producers are strong. The relationship between producers and processor is also personal and stable and there is a certainty of continuation partly because of lack of actors. The power is not always in balance especially in a spot market situation, where more mistrust exists. Usually rye farmers trade with one or a few malt houses or mills and quite often they have written contracts. Contract relationships are often personal, stable and long-term or there is a certainty of continuation. Also mutual trust and collaborations among producers and between producers and processors are common. The relationships between bakery industry and mills can be characterised as stable, long-term, informal, confidential and personal. This might also be due to the lack of actors or because of habits and long-term personal contacts. Although bakeries and mills have a tendency to maintain stable relationships, the competition situation has put pressure on price negotiations. Two big bakeries dominate more than half of the market, although their power is limited. Horizontal cooperation among bakeries is insignificant. However, the relationship between retailers and processors is strong and strategic, for example there is information exchange regarding sales, trends and consumer behaviour. Retailers have very stable relations with local bakeries because of mutual dependence. Mutual trust and confidence, for example in delivery certainty are seen as important elements of a satisfying relationship. Many relationships are long-term, although contracts are not always long lasting. Because of tough competition, the negotiations between bakeries and retailers are complex, but the situation is hardest among small local bakeries. The retail sector has the highest negotiation power.
Communication: Written contracts are common in the Finnish rye bread chain, but personal contacts are still appreciated among all partners because of feedback and deep information, for example in research and development (R&D). Contacts are often personal and regular, especially among farmers and between bakeries and retailers. Compared with the pig chain, the information flow is not as efficient and producers need to be more active in the search for information. Technology is widely used in communication and manufacturing processes. Processors and retail have electronic data exchange systems and computers handle routines especially in big enterprises.
Influencing factors: The sustainability of rye production depends on price of rye and on the agricultural support received by farmers. A reduction in support or price will have significant consequences for the mill, malt and bakery industries because then nearly all raw materials have to be imported. Other threats to the rye-bread sector are a) centralisation of trade, b) hard competition between domestic and imported raw materials and products, c) high production costs in Finland, d) high costs of raw materials and e) decrease of consumption. However, consumers are interested in functional products, health issues and pre-cooked products. This coupled with consumers’ predilection for domestic products will be an important competition factor for the Finnish rye bread chain.ei saavutettav
