JP7085887B2 - Manufacturing method of electric wire with terminal - Google Patents

Description

The present invention relates to, for example, a method for manufacturing an electric wire with a terminal used in an automobile or the like.

Conventionally, in the fields of automobiles, OA equipment, home appliances and the like, electric wires made of copper-based materials having excellent electrical conductivity have been used as power lines and signal lines. In particular, in the field of automobiles, the performance and functionality of vehicles are rapidly increasing, and the number of various electric devices and control devices mounted on vehicles is increasing. Therefore, along with this, the number of electric wires with terminals used tends to increase.

On the other hand, as environmental problems are attracting attention, weight reduction of automobiles is required. Therefore, an increase in weight due to an increase in the amount of wire harness used becomes a problem. Therefore, instead of the conventionally used copper wire, a lightweight aluminum electric wire is attracting attention.

Here, a connection terminal is used when connecting such electric wires or in a connection portion of equipment or the like. However, even in the case of an electric wire with a terminal using an aluminum electric wire, copper having excellent electrical characteristics may be used for the terminal portion because of the reliability of the connection portion and the like. In such a case, the aluminum electric wire and the copper terminal are joined and used.

However, when dissimilar metals are brought into contact with each other, so-called galvanic corrosion may occur due to the difference in standard electrode potential. In particular, since the standard electrode potential difference between aluminum and copper is large, corrosion on the electrically base aluminum side progresses due to the influence of water scattering and dew condensation on the contact portion. For this reason, the connection state between the electric wire and the terminal at the connection part becomes unstable, and there is a risk that the contact resistance will increase, the electrical resistance will increase due to the decrease in the wire diameter, and the wire will break, resulting in malfunction or malfunction of the electrical components. be.

Therefore, a method of covering the connection portion between the electric wire and the terminal with a food-proof material has been proposed. FIG. 6 is a cross-sectional view showing an electric wire 100 with a terminal whose connection portion is covered with a food-proof material. The electric wire 100 with a terminal is configured by connecting the terminal 101 and the coated conductor wire 111.

The coated conductor 111 includes a conductor 113 made of aluminum or an aluminum alloy, and a covering portion 115 that covers the conductor 113. Further, the terminal 101 is an open barrel type and is made of copper or a copper alloy. The terminal 101 is configured by connecting the terminal body 103 and the crimping portion.

The crimping portion of the terminal 101 includes a lead wire crimping portion 107 that crimps the lead wire 113 exposed from the covering portion 115 on the tip end side of the coated lead wire 111, a coated crimping portion 109 that crimps the covering portion 115 of the coated lead wire 111, and a lead wire crimping portion. It consists of a barrel-to-barrel portion 108 between the covering crimping portion 109 and the covering crimping portion 109. Further, from the coated crimping portion 109 to the conducting wire crimping portion 107, the conducting wire 113 exposed from the covering portion 115 is covered with the food-proof material 117.

FIG. 7A is a conceptual diagram showing a state immediately after application of the food-preventing food material 117 in the X portion. After crimping the coated conductor wire 111 and the crimping portion of the terminal 101, the food-proof material 117 is applied. Here, as shown in FIG. 7A, a gap 105 is formed between the crimping portion and the conducting wire 113 at the tip portion of the covering portion 115. However, if the viscosity of the food-proof material 117 is high, the food-proof food material 117 cannot penetrate into the gap 105 through the spaces between the wires of the conducting wire 113, and the gap 105 cannot be filled with the food-proof food material 117. In this case, water may infiltrate into the conductor crimping portion 107 through the gap between the covering portion 115 and the crimping portion.

In view of such a problem, a method of applying a low-viscosity food-proof material has been proposed (for example, Patent Document 1).

Further, a method has been proposed in which the anti-food material is applied and then the anti-food material is heated to reduce the viscosity (Patent Document 2).

Japanese Unexamined Patent Publication No. 2017-228419 Japanese Unexamined Patent Publication No. 2016-225171

FIG. 7B is a conceptual diagram showing a state when the low-viscosity food-proof food material 117 is applied. As shown in FIG. 7B, when the food-proof food material 117 is applied, it immediately passes between the strands (arrow Y in the figure) and penetrates to the gap 105. Therefore, the gap 105 can be filled.

However, as shown in FIG. 7 (c), when the viscosity of the food-proof material 117 is low, the food-proof food material 117 permeates into the minute gaps between the strands of the conducting wire 113 by the capillary phenomenon. Therefore, the food-proof food material 117 once permeated into the gap 105 is sucked up over time and flows between the strands (arrow Z in the figure). As a result, the amount of the food-proof material 117 in the gap 105 is insufficient, and the conductor 113 in the gap 105 cannot be sufficiently covered with the food-proof material 117.

When the viscosity of the food-proof food material 117 is lowered by heating as in Patent Document 2, the viscosity of the food-proof food material increases as the temperature of the food-proof foodstuff 117 decreases thereafter. However, after heating the terminal 101 and the conducting wire 113, it takes time until the overall temperature drops, and the manufacturing tact time increases. Therefore, there is a demand for a method for manufacturing in a shorter time.

Further, in Patent Document 2, since the anti-food material 117 has a low viscosity for a long time, it is not possible to prevent the outflow of the anti-food material 117 during that period. In particular, by repeating heating of the electric wire with terminals and application of the food-proof material, the temperature of the part where the electric wire with terminals is placed gradually rises, so that the temperature gradient during cooling is not stable and the viscosity of the food-proof food material 117 is increased. Cannot be fully controlled.

The present invention has been made in view of such a problem, and provides a method for manufacturing an electric wire with a terminal, which can be manufactured in a short time and can also cover a gap on the back side of a conducting wire with a food-proof material. The purpose is to do.

In order to achieve the above-mentioned object, the present invention is a method for manufacturing a wire with a terminal in which a coated lead wire and a terminal are connected, wherein the coated lead wire is a plurality of elements exposed from a coated portion and the tip of the coated portion. The step of crimping the coated lead wire to the crimping portion of the terminal and the terminal to which the coated lead wire is crimped are arranged in a first temperature control unit set to a predetermined temperature. The first temperature control of the step, the step of applying the food-proof material to at least a part of the portion where the lead wire is exposed from the covering portion, and the terminal to which the coated lead wire is crimped immediately after the application of the food-proof material. A step of arranging in a second temperature control unit set to a temperature lower than the unit to cool the terminal and the food-proof material to a predetermined temperature, and a step of cooling the food-proof material to a predetermined temperature or less. The second temperature control unit is a method for manufacturing a wire with a terminal, which comprises a step of curing a food material, and the temperature is controlled by a single cooling member, a single heater, or a combination of a heater and a cooling member. be.

It is desirable that the food-proof material be applied to the entire portion where the lead wire is exposed from the covering portion.

It is desirable that the set temperature difference between the first temperature control unit and the second temperature control unit is 40 ° C to 80 ° C.

It is desirable that the viscosity of the food-proof material at the set temperature of the first temperature control unit is 300 mPa · s or less.

It is desirable that the viscosity of the food-proof material at the set temperature of the second temperature control unit exceeds 300 mPa · s.

It is desirable that the food-proof material is an ultraviolet curable resin.

According to the present invention, by heating the terminal to a predetermined temperature, the viscosity of the applied food-proof food can be lowered, and the food-proof food can be efficiently permeated to the back side of the conductor. Therefore, the conductor can be covered with a food-proof material even in the gap on the back side of the conductor. Further, immediately after that, by arranging the terminal in the second temperature control unit set to the cooling temperature, the terminal can be quickly cooled at a constant speed and the viscosity of the food-proof food can be increased. It is possible to suppress the outflow of food-preventing ingredients.

At this time, by applying the food-proof material to the entire conductor wire exposed from the covering portion, higher corrosion-proof property can be ensured.

Further, by setting the set temperature difference between the first temperature control unit and the second temperature control unit in the range of 40 ° C to 80 ° C, the difference in the viscosity of the food-proof food can be effectively utilized, and the food-proof food can be prevented. Deterioration can also be suppressed.

Further, by setting the temperature of the first temperature control unit so that the viscosity of the food-proof material is 300 mPa · s or less, the food-proof food can be reliably permeated into the conductor.

Further, by setting the temperature of the second temperature control unit so that the viscosity of the food-proof food material exceeds 300 mPa · s, the outflow of the food-proof food material can be reliably suppressed.

Further, if the food-preventing material is an ultraviolet curable resin, the food-preventing material can be easily cured by irradiation with ultraviolet rays.

According to the present invention, it is possible to provide a method for manufacturing an electric wire with a terminal, which can be manufactured in a short time and can also cover a gap on the back side of a conducting wire with a food-proof material.

The perspective view which shows the electric wire 10 with a terminal. The cross-sectional view which shows the electric wire 10 with a terminal. (A) to (c) are diagrams showing the coating process of the food-proof material 17. Conceptual diagram showing the temperature change of the terminal (food-proof). The figure which shows the test method of the electric wire 10 with a terminal. FIG. 5 is a cross-sectional view showing a conventional electric wire with a terminal 100. It is a conceptual diagram which shows the state which applied the food protection 117, (a) is a conceptual diagram when the viscosity of the food protection 117 is high, (b), (c) is the case where the viscosity of the food protection 117 is low. Conceptual diagram.

Hereinafter, embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a perspective view showing an electric wire 10 with a terminal, and FIG. 2 is a cross-sectional view. Note that FIG. 1 is a perspective view of the food-proof material 17. The electric wire 10 with a terminal is configured by connecting the terminal 1 and the coated conductor wire 11.

The coated conductor 11 includes a conductor 13 made of aluminum or an aluminum alloy, and a covering portion 15 that covers the conductor 13. That is, the coated conductor 11 includes a coated portion 15 and a conductor 13 exposed from the tip thereof. The conductor 13 is, for example, a stranded wire in which a plurality of strands are twisted together.

The terminal 1 is an open barrel type and is made of copper or a copper alloy. A coated conductor 11 is connected to the terminal 1. The terminal 1 is configured by connecting the terminal body 3 and the crimping portion 5 via the transition portion 4. The transition portion 4 located between the crimping portion 5 and the terminal body 3 opens upward.

The terminal body 3 is formed by forming a plate-shaped material having a predetermined shape into a tubular body having a rectangular cross section. The terminal body 3 has an elastic contact piece formed by folding a plate-shaped material into a rectangular cylinder. The terminal body 3 is connected by inserting a male terminal or the like from the front end portion. In the following description, an example is shown in which the terminal body 3 is a female terminal that allows insertion of an insertion tab (not shown) such as a male terminal, but in the present invention, the detailed shape of the terminal body 3 is shown. Is not particularly limited. For example, instead of the female terminal body 3, for example, a male terminal insertion tab may be provided.

The crimping portion 5 is a portion to be crimped to the coated conducting wire 11, and before crimping, the crimping portion 5 has a barrel shape having a substantially U-shaped cross section perpendicular to the longitudinal direction of the terminal 1. The crimping portion 5 of the terminal 1 has a lead wire crimping portion 7 that crimps the lead wire 13 exposed from the coated lead wire 11 to the tip end side of the coated lead wire 11, a coated crimping portion 9 that crimps the coated portion 15 of the coated lead wire 11, and a lead wire crimping portion. It is composed of a barrel-to-barrel portion 8 between the portion 7 and the covering crimping portion 9.

A part of the inner surface of the conductor crimping portion 7 is provided with serrations (not shown) in the width direction (direction perpendicular to the longitudinal direction). By forming the serrations in this way, when the conductor 13 is crimped, the oxide film on the surface of the conductor 13 is easily broken, and the contact area with the conductor 13 can be increased.

At the tip of the coated conductor 11, the coated portion 15 is peeled off, and the inner conductor 13 is exposed. The coated portion 15 of the coated conductor 11 is crimped by the coated crimping portion 9 of the terminal 1. Further, the conductor 13 exposed by peeling off the covering portion 15 is crimped by the conductor crimping portion 7. In the conductor crimping portion 7, the conductor 13 and the terminal 1 are electrically connected. The end face of the covering portion 15 is located at the barrel-to-barrel portion 8 between the covering crimping portion 9 and the conductor crimping portion 7.

In the present invention, it is desirable that at least the entire lead wire 13 exposed from the covering portion 15 is covered with the food-proof material 17. That is, it is desirable that at least the portion where the conductor 13 from the barrel inter-barrel portion 8 to the conductor crimping portion 7 is exposed is covered with the food-proof material 17, and the conductor wire 13 is not exposed to the outside by the food-proof material 17.

It is desirable that the food-proof material 17 is, for example, an ultraviolet curable resin such as urethane acrylate.

Next, a method of manufacturing the electric wire 10 with a terminal will be described. First, the coated conducting wire 11 is connected to the crimping portion 5 of the terminal 1 by crimping. Next, as shown in FIG. 3A, the terminal 1 to which the coated conductor wire 11 is crimped is arranged in the first temperature control unit 19a set to a predetermined temperature. That is, the terminal 1 to which the coated conductor wire 11 is crimped is heated to a predetermined temperature. As the set temperature of the first temperature control unit 19a, it is desirable to set the temperature so that the viscosity of the food-proof food material 17, which will be described later, is 300 mPa · s or less. Further, the set temperature of the first temperature control unit 19a is preferably less than 110 ° C. If the temperature is 110 ° C. or higher, there is a risk of deterioration when the food-proof material 17 is applied. The temperature control of the first temperature control unit 19a is controlled in a range of about ± 5 ° C. by, for example, a heater.

Next, as shown in FIG. 3B, the food-proof material 17 is applied to at least a part of the portion where the conductor 13 is exposed from the coating portion 15 with respect to the terminal 1 to which the coated conductor 11 heated to a predetermined temperature is crimped. Apply. More specifically, at least the exposed portion of the lead wire 13 in the inter-barrel portion 8 is coated with the food-proof material 17. As described above, it is desirable to apply the food-proof material 17 to the entire portion where the conductor 13 is exposed. A jet dispenser or the like is used to apply the food-proof material 17 in a short time.

Immediately after the food-proof material 17 is applied, the terminal 1 to which the coated conductor wire 11 is crimped is moved to the second temperature control unit 19b and arranged as shown in FIG. 3 (c). For example, the terminal 1 is arranged in the second temperature control unit 19b so that the surface (back surface) opposite to the side (upper surface) on which the food-proof material 17 is applied comes into contact with the second temperature control unit 19b. The second temperature control unit is set to a temperature lower than that of the first temperature control unit. That is, the terminal 1 to which the coated conductor 11 is crimped and the food-proof material 17 are cooled to a predetermined temperature. The temperature control of the second temperature control unit 19b is controlled in a range of about ± 5 ° C., for example, by a single cooling member (heat sink, fan, etc.), a single heater, or a combination of the heater and the cooling member.

FIG. 4 is a conceptual diagram showing a temperature change of the terminal 1 (foodstuff-proof material 17) in the above-mentioned process, in which the vertical axis represents temperature and the horizontal axis represents time. As described above, before the food-proof material 17 is applied, the terminal 1 and the like are heated to the set temperature T1 by the first temperature control unit 19a. Since the food-proof material 17 is applied in this state, the temperature of the food-proof food 17 is immediately raised to T1.

Immediately after the application of the food-proof material 17 is completed (t1 in the figure), the terminal 1 and the like are cooled to the set temperature T2 by the second temperature control unit 19b. At this time, the set temperature difference (ΔT in the figure) between the first temperature control unit 19a and the second temperature control unit 19b is preferably 40 ° C to 80 ° C, more preferably 60 ° C to 80 ° C. ..

Here, the viscosity of the food-proof material 17 changes depending on the temperature. Assuming that the temperature at which the viscosity of the food-proof material 17 is 300 mPa · s is T3, the relationship is T1 ≧ T3> T2. That is, at the set temperature T1 set by the first temperature control unit 19a, the viscosity of the food-proof material 17 is 300 mPa · s or less, and the viscosity of the food-proof material 17 at the set temperature T2 of the second temperature control unit 19b exceeds 300 mPa · s. It becomes.

As described above, if the time (A in the figure) from the time when the food-proof food 17 is applied to the time when the viscosity of the food-proof food 17 exceeds 300 mPa · s (t2) is too long, the food-proof food 17 Outflow occurs. Therefore, by stably setting this time A to a predetermined time, the food-proof material 17 can be efficiently applied to the back side of the conductor 13.

Normally, the food-proof material 17 having a viscosity of 300 mPa · s or less penetrates to the back side of the conducting wire 13 within a few seconds (for example, within 1 to 3 seconds) after application. Therefore, it is desirable that the viscosity exceeds 300 mPa · s 1 to 3 seconds after the application of the food-proof material 17. Therefore, T1 and T2 may be set according to the material of the food-proof material 17 so that the time A is about 1 to 3 seconds. Considering the time from the application of the food-proof material 17 to the movement of the terminal 1 and the like to the second temperature control unit 19b and the delay time of cooling, in the present invention, "immediately after the coating of the food-proof food 17" is used. For example, it is desirable that it is within 1 second after application.

After the viscosity of the food-proof material 17 is increased and the outflow is suppressed, the food-proof food material 17 is cured by irradiation with ultraviolet rays or the like. The irradiation of ultraviolet rays may be performed in a state where the terminal 1 and the like are arranged in the second temperature control unit 19b. That is, the food-proof material 17 may be cured after the temperature reaches T2, or may be cured when the temperature falls below the temperature T3. By doing so, the manufacturing tact time can be shortened.

As described above, according to the present embodiment, after the low-viscosity food-proof material 17 is applied and permeated into the conducting wire 13, the viscosity of the food-proof food material 17 is increased, and the food-proof food material 17 sucks up between the strands. It is possible to prevent it from flowing out. Therefore, the back side of the conducting wire 13 can be reliably covered with the food-proof material 17.

Further, since the terminal 1 and the like are heated before the food-proof food material 17 is applied, the heating time of the food-proof food material 17 is unnecessary. In addition, the second temperature control unit 19b can reliably cool the product to a predetermined temperature. In particular, by setting the temperature difference between the first temperature control unit 19a and the second temperature control unit 19b to 40 ° C. to 80 ° C., the food-proof material 17 can be stably cooled with a predetermined temperature gradient. Therefore, it is possible to apply the food-proof material 17 to cure in a short time.

Next, an electric wire with a terminal according to the present invention and an electric wire with a terminal as a comparison were prototyped, and each sample was tested, which will be described below.

(No. 1)
First, as described above, the conducting wire was crimped to the terminal, and the whole of the conducting wire exposed from the covering portion was coated with a food-proof material and cured. At this time, as in the conventional case, after applying the food-proof material, the terminals and the like were heated to 70 ° C., and then naturally cooled to 20 ° C. at room temperature, and then the food-proof food material was cured. As a food-proof material, urethane acrylate was used as an ultraviolet curable resin.

(No. 2)
No. With respect to 1, as in the above-described embodiment, after arranging terminals and the like on the first temperature control unit 19a set at 80 ° C., a food-proof material is applied, and immediately after that, a second temperature at a set temperature of 20 ° C. is applied. It was placed in the control unit, and the food-proof material was cured after the temperature dropped to 20 ° C.

The permeability and anticorrosion performance of the resin were evaluated for each electric wire with terminals. The permeability of the resin is defined as "○" when the coating thickness of the resin covering the entire conductor is 50 μm or more in the gap on the back side of the conductor, and "△" when there is a part of the resin less than 50 μm. , The part where the resin did not penetrate and the lead wire was exposed was marked with "x".

The anticorrosion performance was evaluated by the sealing property at positive pressure (initial and after thermal shock test). The sealing property at positive pressure was evaluated as to whether or not air was sent from the coated conductor of the electric wire with a terminal toward the terminal and air leaked from the rear end portion. FIG. 5 shows an outline of the experimental method. In the experiment, one end (terminal 1) of an electric wire with a terminal was put in a water tank 21 filled with water, and pressurized air was sent from the end of the coated conducting wire 11 toward the terminal 1 by a regulator 22. The air pressure was 30 kPa.

In the thermal shock test, 500 cycles of 120 ° C. × 30 minutes to −40 ° C. × 30 minutes were set for each electric wire with a terminal. The sealing performance at positive pressure was also evaluated for the electric wire with terminals after the thermal shock test. In the positive pressure test after the thermal shock test, those without air leak were marked as "○", and in the positive pressure test before the thermal shock test, no air leak was observed, but in the positive pressure test after the thermal shock test. , Those with air leaks were marked with "Δ", and those with air leaks were marked with "x" in the positive pressure test before the thermal shock test. The results are shown in Table 1.

As shown in Table 1, No. In No. 1, the heating time and the cooling time were long, and it took 160 seconds from the application of the food-preventive material to the curing. On the other hand, No. In No. 2, the heating was completed before the food-proof coating was applied, and the cooling time after the food-proof coating was short, so that the time required for the food-proof curing was 40 seconds. As described above, in this embodiment, the food-proof material was cured after the terminals and the like were cooled to 20 ° C., but the food-proof food material was cured earlier than this (at the stage where the temperature became T3 or less as described above). Can be done with No. In 2, the food-proof material can be cured within about 5 to 10 seconds after the application of the food-proof food material. As described above, according to the present invention, an electric wire with a terminal can be obtained in an extremely short time.

Further, in N0.1, heating is started after the food-proof material is applied, and the subsequent cooling is slow, so that the food-proof material has a low viscosity for a long time. For this reason, the food-proof material flowed out between the strands, and the resin permeability became x. Therefore, the anticorrosion performance was also x. On the other hand, No. In No. 2, the food-proof material was applied in a state where the terminals and the like were heated first, and the food-proof food material was cooled immediately after the application of the food-proof food material, so that the outflow of the food-proof food material could be suppressed. Therefore, it can be manufactured in a short time, and the resin permeability and anticorrosion performance are ◯.

(No. 3 to 16)
Next, in order to evaluate more desirable conditions, the above-mentioned No. The resin permeability and anticorrosion performance were evaluated by changing the set temperature T1 of the first temperature control unit and the set temperature T2 of the second temperature control unit. As the food-proof material, a resin having a viscosity at 20 ° C. of 3100 mPa · s and a viscosity at 70 ° C. of 230 mPa · s was selected. The results are shown in Table 2.

No. 3 to No. In all of 16, the time from the application of the anti-food material to the curing of the anti-food material was No. Similar to No. 2, No. It was possible to manufacture in an extremely short time as compared with 1. In particular, No. 3 to No. In No. 9, the set temperature was appropriate, and the resin permeability and anticorrosion performance were 〇. On the other hand, No. In Nos. 10 and 11, since the temperature difference ΔT was as small as 40 ° C., the cooling gradient was slightly small, the effect of increasing the viscosity of the resin immediately after sufficient permeation of the resin was slightly small, and the resin permeability and anticorrosion performance were Δ. Although it was an evaluation, the anticorrosion performance was also passed before the thermal shock test.

On the other hand, No. In No. 12, since T1 was too high at 110 degrees, cracks occurred due to deterioration of the resin, and as a result, the resin permeability and the anticorrosion performance were evaluated as x. In addition, No. In Nos. 13 to 16, the temperature difference ΔT was too small, 30 ° C., so that the cooling gradient was small, and the effect of increasing the viscosity of the resin immediately after sufficiently infiltrating the resin could not be obtained. In particular, No. In 15 and 16, since T1 was too low, the viscosity of T1 exceeded 300 mPa · s, and the resin could not be sufficiently permeated. Therefore, No. In 13 to 16, the resin permeability and anticorrosion performance were evaluated as x.

(No. 17-30)
Next, as a food-proof material, a resin having a viscosity at 20 ° C. of 480 mPa · s and a viscosity at 70 ° C. of 50 mPa · s was selected and the same evaluation was performed. The results are shown in Table 3.

Similar to the above, No. 17-No. In all of 30, the time from the application of the anti-food material to the curing of the anti-food material was No. It was possible to manufacture in an extremely short time as compared with 1. In particular, No. 17-No. In No. 21, the set temperature was appropriate, and the resin permeability and anticorrosion performance were 〇. On the other hand, No. Since the temperature difference ΔT of 22 to 25 was as small as 40 to 50 ° C., the cooling gradient was slightly small, and the effect of increasing the viscosity of the resin immediately after sufficiently infiltrating the resin was slightly small, and the resin permeability and anticorrosion performance were achieved. Was evaluated as Δ, but the anticorrosion performance was also passed before the thermal shock test.

On the other hand, No. In No. 26, since T1 was too high, cracks occurred due to deterioration of the resin, and as a result, the resin permeability and anticorrosion performance were evaluated as x. In addition, No. In Nos. 27 to 30, the temperature difference ΔT was too small, 30 ° C., so that the cooling gradient was small, and the effect of increasing the viscosity of the resin immediately after sufficiently infiltrating the resin could not be obtained. In particular, No. In 27 and 28, T2 was too high, and the viscosity of the resin was 300 mPa · s or less even at T2, so that the outflow of the resin could not be suppressed. Therefore, No. In 17 to 30, the resin permeability and anticorrosion performance were evaluated as x.

As described above, the temperature difference ΔT between T1 and T2 is preferably 40 to 80 ° C, particularly preferably 60 to 80 ° C. Further, as a resin applicable at this time, preferably, a resin having a viscosity at 20 ° C. of 480 to 3100 mPa · s and a viscosity at 70 ° C. of 50 to 230 mPa · s can be applied. The viscosity of the food-proof material can be adjusted by the ratio of the oligomer component and the monomer component.

Although the embodiments of the present invention have been described above with reference to the attached drawings, the technical scope of the present invention does not depend on the above-described embodiments. It is clear that a person skilled in the art can come up with various modifications or modifications within the scope of the technical ideas described in the claims, and these are naturally within the technical scope of the present invention. It is understood that it belongs to.

1 ………… Terminal 3 ………… Terminal body 4 ………… Transition part 5 ………… Crimping part 7 ………… Lead wire crimping part 8 ………… Barrel-to-barrel part 9 ………… Covered crimping part 10 ………… With terminal Electric wire 11 ………… Covered lead wire 13 ………… Lead wire 15 ………… Covered part 17 ………… Food-proof 19a ………… First temperature control unit 19b ………… Second temperature control unit 21 ………… Water tank 22 …… … Regulator 100 ………… Wire with terminal 101 ………… Terminal 103 ………… Terminal body 105 ………… Crimping part 107 ………… Lead wire crimping part 108 ………… Barrel-to-barrel part 109 ………… Covered crimping part 111 …… … Covered lead wire 113 ……… Lead wire 115 ……… Covered part 117 ……… Preventing ingredients

Claims (6)

It is a method of manufacturing an electric wire with a terminal that connects a covered conductor and a terminal.
The coated conductor includes a coated portion and a conductor composed of a plurality of strands exposed from the tip of the coated portion.
The process of crimping the coated conductor wire to the crimping portion of the terminal,
A step of arranging the terminal to which the coated conductor is crimped in a first temperature control unit set to a predetermined temperature, and a step of arranging the terminal.
A step of applying a food-proof material to at least a part of a portion where the conductor is exposed from the covering portion, and
Immediately after the coating of the food-proof material is applied, the terminal to which the coated conductor is crimped is placed in a second temperature control unit set to a temperature lower than that of the first temperature control unit, and the terminal and the food-proof material are designated. And the process of cooling to the temperature of
A step of curing the food-proof food after the temperature of the food-proof food has fallen below a predetermined temperature , and
Equipped with
The second temperature control unit is a method for manufacturing an electric wire with a terminal, characterized in that the temperature is controlled by a single cooling member, a single heater, or a combination of a heater and a cooling member . The method for manufacturing a terminal-equipped electric wire according to claim 1, wherein the food-proof material is applied to the entire portion where the conducting wire is exposed from the covering portion. The method for manufacturing an electric wire with a terminal according to claim 1 or 2, wherein the set temperature difference between the first temperature control unit and the second temperature control unit is 40 ° C to 80 ° C. The method for manufacturing an electric wire with a terminal according to any one of claims 1 to 3, wherein the viscosity of the food-proof material at a set temperature of the first temperature control unit is 300 mPa · s or less. The method for manufacturing an electric wire with a terminal according to any one of claims 1 to 4, wherein the viscosity of the food-proof material at a set temperature of the second temperature control unit is more than 300 mPa · s. The method for manufacturing an electric wire with a terminal according to any one of claims 1 to 5, wherein the food-proof material is an ultraviolet curable resin.

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