4.7 Article

Numerical and analytical modeling of orthogonal cutting: The link between local variables and global contact characteristics

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出版社

PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.ijmecsci.2010.12.007

关键词

Orthogonal cutting; Friction; Sticking and sliding contact; Contact length; Thermal effects

资金

  1. Banco Santander

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The response of the tool-chip interface is characterized in the orthogonal cutting process by numerical and analytical means and compared to experimental results. We study the link between local parameters (chip temperature, sliding friction coefficient, tool geometry) and overall friction characteristics depicting the global response of the tool-chip interface. Sticking and sliding contact regimes are described. The overall friction characteristics of the tool are represented by two quantities: (i) the mean friction coefficient qualifies the global response of the tool rake face (tool edge excluded) and (ii) the apparent friction coefficient reflects the overall response of the entire tool face, the effect of the edge radius being included. When sticking contact is dominant the mean friction coefficient is shown to be essentially the ratio of the average shear flow stress along the sticking zone by the average normal stress along the contact zone. The dependence of overall friction characteristics is analyzed with respect to tool geometry and cutting conditions. The differences between mean friction and apparent friction are quantified. It is demonstrated that the evolutions of the apparent and of the mean friction coefficients are essentially controlled by thermal effects. Constitutive relationships are proposed which depict the overall friction characteristics as functions of the maximum chip temperature along the rake face. This approach offers a simple way for describing the effect of cutting conditions on the tool-chip interface response. Finally, the contact length and contact forces are analyzed. Throughout the paper, the consistency between numerical, analytical and experimental results is systematically checked. (C) 2010 Elsevier Ltd. All rights reserved.

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