QUESTION
In the search for more environmentally friendly design, paper cups have replaced Styrofoam cups in most fast-food restaurants. These cups are less effective insulators and the paper cups often too hot for the hand. A design team is in search of a better disposable coffee cup. The designs to be evaluated are: (a) a standard Styrofoam cup, (b) a rigid injection-molded cup with a handle, (c) a paper cup with a cardboard sleeve, (d) a paper cup with a pull-out handle, and (e) a paper cup with a cellular wall. These design concepts are to be evaluated with the Styrofoam cup as the datum.
The engineering characteristics on which the cups are evaluated are:
- Temperature in the hand
- Temperature of the outside of the cup
- Material environmental impact
- Indenting force of cup wall
- Porosity of cup wall
- Manufacturing complexity
- Ease of stacking the cups
- Ease of use by customer
- Temperature loss of coffee over time
- Estimated cost for manufacturing the cup in large quantities
Using your knowledge of fast-food coffee cups, use the Pugh concept selection method to select the most promising design.
ANSWER
Pugh Concept Chart 1
Pugh Concept Chart 2
From the result, we can conclude that concept C has the highest number of positive and lowest number of negative compared to other design concepts. So, we choose design concept C which is paper cup with cardboard sleeve to replace the Styrofoam cup.
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