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木材切削における切削速度の影響 : 切削現象,切削抵抗および摩擦係数の変化

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タイトル: 木材切削における切削速度の影響 : 切削現象,切削抵抗および摩擦係数の変化
その他のタイトル: Effects of Cutting Velocity on Cutting Phenomenon, Cutting Force and Frictional Coefficient in Orthogonal Cutting of Wood with the Grain
著者: 杉山, 滋 / 松尾, 文雄
著者(別表記) : Sugiyama, Shigeru / Matsuo, Fumio
発行日: 1982年 2月28日
出版者: 長崎大学教育学部
引用: 長崎大学教育学部自然科学研究報告. vol.33, p.115-132; 1982
抄録: Experimental works have been performed by many researchers1)∼8) on the effects of cutting velocity on the process of wood machining, and it is known that these results differ from each other according to the kind of wood working machines used in the experiments. For instance, some results show practically no effect on cutting force2),6), whereas others show a curve with a minimum value of cutting force at some velocities, or a gradual decrease with an increase in cutting velocity1),4),7),8). Furthermore, there exist many unknown matters with respect to the effects of cutting velocity on mechanism of chip formation in wood cutting. In the present experiment, cutting tests of wood with the grain were performed to obtain fundamental data on the effects of cutting velocity on chip formation, cutting force and frictional coefficient by the use an experimental appearatus for cutting tests (Fig. 1) . The range of cutting velocity employed in these tests were from 0.0023 to 52.53 m/sec. The depth of cut (feed of tool perrevolution of a steel disk ) was adjusted from 0.3 to 0.7 mm by varing the speed of the feed carriage in combination with two variable speed motors and somepulleys (Fig. 1). The tool used for cutting test was made of high-speed steel (SKH2), and its sharpness angle was 25 degrees; its clearance angle was held constant at 10 degrees. Test materials used were mainly Hinki (Chamaecyparisobtusa, specific gravity in air-dry (ru):0.40, moisture content (u):13.0%), Western hemlock (Tsuga heterophylla, ru:0.38, u : 14.3%) and Red meranti(Shorea sp, ru :0.38, u: 13.0%) ; in addition to these, hinoki in water-saturated condition (u : 83 ±5%) was used. The main results obtained are summarized as follows : (1) Three types of chip formation were recognized throughout the entire cutting conditions employed in this test, that is ,their types are continuous flow type, split type, and intermediate type (resembling continuous flow type but the chip has slight checks). Relations of these types to cutting velocity (V) at various combinations of depth of cut (t) and workpiece conditions are given in Fig.6. (2) The curvature of the chip (o) and the checks occurring in the chip, change with V, for instance, o decreases and the pith of checks (pc) in the chip increases, with increases in V (Figs.7 and 8). (3) Although the cutting-force components change remarkably with V, the degree of their changes depends not only on the cutting conditions but also on the workpiece conditions. For instance, in the range of very-low cutting-velocity, below about 10 m/sec, the horizontal component (FH) and the frictional force (F) of the cutting force, when cutting with air-dried workpieces, decrease remarkably with increases in V. In the range of V of about 10~30 m/sec, their components are not affected by V. In the range of V of about 30~53 m/sec, their components decreae gradually with increases in V. Compared with these, the vertical component (Fv) and the normal force (N) of the cutting force change slightly or vary little with V (Figs.9 and 10). (4) The remarkable increase in V and the presence of a large quantity of free water reduce the friction on the interface between the tool rake face and the chip to much lower value. For instance, the frictional coefficient (μ), when cutting with water-saturated workpieces, is lower in comparison with that when cutting with air-dried workpieces, and μ, when cutting not only with water-saturated workpiecesbut also with air-dried workpieces decreases with increases in V (Fig. 12). These results can be explained on the basis of the frictional theories on theories on terms of adhesion and lubrication and so on.
URI: http://hdl.handle.net/10069/32603
ISSN: 0386443X
資料タイプ: Departmental Bulletin Paper
原稿種類: publisher

引用URI : http://hdl.handle.net/10069/32603



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