Abstract
In micro-machining process, there are a lot of factors that affect formation of burr along micro-component’s edges. Therefore, finding suitable machining parameters significantly reduces the burr size in micro-products. In the current work, experimental investigations have been performed to study effects of micro-milling parameters (i.e. cutting speed, feed rate and depth of cut) on burr height and burr thickness of the micro-grooves of 316 stainless steel in up milling and down milling operations. The aforementioned factors were varied over their working ranges while other parameters such as tool material, tool condition, lubrication etc. were kept constant. Here, experiments were designed and conducted based on three factors-three levels face centered central composite design. The response surface methodology (RSM) and analysis of variances were applied on generated data to correlate empirical relationships between micro-milling parameters and burr characteristics. Further, the developed RSM models was then associated with principal component analysis and simulated annealing to minimize burr characteristics in both up-milling and down-milling processes, simultaneously. According to optimization results, spindle speed of 15,000 RPM, feed rate 5 mm/tooth and depth of cut of 0.15 is the most optimal factor combination that causes minimum burr sizes.
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Abbreviations
- Bhup :
-
Burr height in up milling
- Btup :
-
Burr thickness in up milling
- Bhdown :
-
Burr height in down milling
- Btdown :
-
Burr thickness in down milling
- RSM:
-
Response surface methodology
- ANOVA:
-
Analysis of variances
- N:
-
Spindle speed
- F :
-
Feed rate
- doc:
-
depth of cut
- SEM:
-
Scanning electron microscopy
- PCA:
-
Principal component analysis
- SA:
-
Simulated annealing
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Khanghah, S.P., Boozarpoor, M., Lotfi, M. et al. Optimization of Micro-milling Parameters Regarding Burr Size Minimization via RSM and Simulated Annealing Algorithm. Trans Indian Inst Met 68, 897–910 (2015). https://doi.org/10.1007/s12666-015-0525-9
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DOI: https://doi.org/10.1007/s12666-015-0525-9