| Issue |
E3S Web of Conf.
Volume 389, 2023
Ural Environmental Science Forum “Sustainable Development of Industrial Region” (UESF-2023)
|
|
|---|---|---|
| Article Number | 01003 | |
| Number of page(s) | 6 | |
| Section | Materials Science Innovations, Green Chemistry and Emission Reduction | |
| DOI | https://doi.org/10.1051/e3sconf/202338901003 | |
| Published online | 31 May 2023 | |
Influence of the grinding wheel recipe on the cutting force components during grinding
T.F. Gorbachev Kuzbass State Technical University, 28 Vesennyaya St., 650000, Kemerovo, Russia
* Corresponding author: t89059602234@yandex.ru
The issues of the components of a grinding wheel recipe, namely, abrasive grains, bonds and various fillers on the cutting forces during grinding are considered in the article. The following types of fillers were studied: fused alumina microspheres, which are a non-burning hollow filler, glass microspheres used as a hollow melting filler, and a burning filler in the form of crushed fruit pits. On the basis of the obtained experimental data, generalized statistical models of the dependence of the magnitude of cutting forces during grinding on the percentage of grains, bond and fillers were developed. From the analysis of the pair correlation coefficients of the models of the grinding force components, it was concluded that the percentage of grains, bond, glass microspheres have the strongest effect on the cutting force sand the effect of fused alumina microspheres and fruit pits is negligible. Based on the results obtained, conclusions are formulated in the form of practical recommendations for reducing cutting forces.
Key words: abrasive wheel / cutting forces / abrasive grains / bonds / fillers / alumina microspheres / glass microspheres / fruit pits
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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