The Interaction of Material Properties and Design Factors in Reducing Mechanical Failures of Confectionery Machines

DOI

10.2991/978-94-6239-668-5_86How to use a DOI?

Keywords

Confectionary industry; Machinery; Mechanical failure; Material selection; Design considerations; Maintenance

Abstract

This article examines in detail the causes of equipment and production line failures in the confectionery industry, as well as ways to minimize such failures. Experience shows that mechanical breakdowns are not just random events, but the predictable result of the complex interaction of many factors. The reliability of equipment depends on the properties of the materials from which it is made, the design decisions of engineers, and operating conditions. One of the main factors is related to the choice of material. If the metal or coating is chosen incorrectly, the equipment will wear out faster. This includes corrosion of parts, fatigue cracking, etc. Therefore, at the design stage, it is important to consider the loads, temperature, humidity, and chemical aggressiveness of the environment. This is where the concept of “Design for Reliability” (DfR) plays a decisive role. Essentially, this means predicting in advance where a machine might fail and designing it so that this does not happen. However, good materials and the right design alone are not enough. The article takes a detailed look at the role of operating conditions. Temperature fluctuations, high humidity, abrasive particles, and installation errors accelerate wear and tear and increase the risk of accidents. The economic benefits are also clear, fewer accidents mean less unplanned downtime, less loss of raw materials, energy, and time. This directly affects production costs and profitability. The main idea of the article is that it is better to prevent breakdowns than to fix them. A proactive approach based on the right choice of materials, design, and regular maintenance increases equipment reliability and makes products safer. Compliance with strict sanitary requirements and maintaining consistent quality are especially important for the confectionery industry.

Copyright

© 2026 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Hamid Abdullayev
AU  - Elnur Huseynzade
PY  - 2026
DA  - 2026/05/14
TI  - The Interaction of Material Properties and Design Factors in Reducing Mechanical Failures of Confectionery Machines
BT  - Proceedings of the International Conference on Current Problems in Engineering and Applied Sciences (ICCPEAS 2025)
PB  - Atlantis Press
SP  - 816
EP  - 825
SN  - 2352-5401
UR  - https://doi.org/10.2991/978-94-6239-668-5_86
DO  - 10.2991/978-94-6239-668-5_86
ID  - Abdullayev2026
ER  -