Vpliv tehnoloških parametrov obdelave na kakovost obdelane površine javorjevine : diplomski projekt

Makuc, Matej (author), Merhar, Miran (mentor), Gornik Bučar, Dominika (co-mentor), Fajdiga, Gorazd (reviewer)

Raziskali smo vpliv tehnoloških parametrov na kakovost obdelane površine javorjevine pri premočrtnem odrezovanju. Eksperiment je bil sestavljen iz 2 delov. Najprej smo raziskali vpliv kota poteka tkiva, kjer smo spreminjali kot od 0° do 90° v stopnjah po 22,5° (0° pomeni radialno teksturo, 90° pa tangencialno). Cepilni kot rezila je znašal 20°, debelina odrezka pa 0,1 mm. Zatem smo proučili vpliv cepilnega kota rezila ter debeline odrezka na kvaliteto obdelane površine; koti so znašali: 5°, 15°, 25° in 35°; debeline odrezka pa: 0,05 mm, 0,1 mm in 0,15 mm. Za vsako kombinacijo parametrov smo naredili 2 reza, pri vsakemu rezu pa smo z merilnikom hrapavosti naredili 2 meritvi na ranem in kasnem lesu in tako določili parametre Ra, Rz in Rmax. Ugotovili smo, da je najboljša kvaliteta površine pri kotu tkiva 22,5°, debelini odrezka 0,05 mm ter cepilnim kotom rezila 15°

• Language: Slovenian
• Keywords: javorjevina, odrezovanje, hrapavost, kakovost površine
• Work type: Diploma project paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [M. Makuc]
• Year: 2015
• Number of pages: IX, 54 f.
• PID: 20.500.12556/RUL-117678
• UDC: 684.4.057
• COBISS.SI-ID: 2425993
• Publication date in RUL: 20.07.2020

Secondary language

• Language: English
• Title: Influence of technological parameters on the quality of machined maple wood surface

Abstract

The influence of technological parameters on the surface quality of machined maple wood in the orthogonal linear cutting was studied. The experiment was carried out in 2 parts. First the impact of the tissue angle was studied, where the tissue angle ranged from 0° to 90° in stages of 22.5° (0° is radial texture and 90° tangential texture). The blade rake angle and the chip thickness was 20° and 0.1 mm, respectively. Then the influence of the blade rake angle and the chip thickness on the machined surface was studied. The rake angles were: 5°, 15°, 25° and 35°; and the chip thicknesses: 0.05 mm, 0.1 mm and 0.15 mm. In both parts of the experiment 2 cuts for each combination were made, and after each cut 2 surface profiles on earlywood and latewood with surface roughness tester were made. Based on those measurements the parameters Ra, Rz in Rmax were determined. The results show that the best surface quality is at tissue angle of 22.5°, chip thickness 0.05 mm and the blade rake angle of 15°.

• Keywords: maple wood, cutting, roughness, surface quality