An experimental design for surface roughness and built‐up edge formation in lathe dry turning

Abstract

Investigates the effects of the most influential cutting parameters (cutting speed, feed rate, depth of cut, tool nose radius, tool length and work piece length) on surface roughness quality and on the formation of built‐up edge in a lathe dry turning process of mild carbon steel samples. A full factorial design (384 experiments), taking into account the three‐level interactions between the independent variables has been conducted. The results show that the following three‐level interactions: feed rate × cutting speed × depth of cut, feed rate × cutting speed × tool nose radius and tool nose radius × depth of cut × tool length have significant effects on surface roughness in this type of machining operation. Shows that the analysis of main effects alone and even two‐level interactions could lead to a false interpretation of the results. The analysis of variance revealed that the best surface roughness is achieved with a low feed rate, a large tool nose radius and a high cutting speed. The results also show that the depth of cut has no significant effect on surface roughness when operating at cutting speeds higher than 160m/min. Furthermore, it is shown that built‐up edge formation deteriorates surface roughness when machining mild carbon steel at specific feed rate, tool nose radius and cutting speed levels. Proposes a new model for evaluating the limiting cutting speed to avoid the built‐up edge formation. Finally, shows through experimentation that an increase in depth of cut would lead to improved surface roughness when tool vibration is increased.