Influence of Feed Motion on Surface Friction of AISI 1045 Steel Machined by a Fine-Grinding Process

• Main Authors: V.-H. Pham, T.-D. Nguyen
• Format: Article
• Language: English
• Published: University of Kragujevac 2021-03-01
• Series: Tribology in Industry
• Subjects: surface grinding; surface friction; anisotropy surface; anisotropy surface friction
• Online Access: http://www.tribology.rs/journals/2021/2021-1/2021-1-08.html
• ISSN: 0354-8996; 2217-7965

Fine-grinding is a final machining method used to reach the low friction and high-quality surface. The workspeed (vw) and crossfeed (vc) motions are perpendicular to each other and differ in value during the grinding process. Thus, the surface quality in workspeed and crossfeed direction is not the same and leads to the anisotropy of friction in the working surface. This paper presents the results of the study on the direct effect of grinding parameters on anisotropic surface friction of AISI 1045 Steel. The research was performed on the UCETR- UMT multifunctional test system, and the experimental samples were ground under the workspeed of 15,4; 19.2, and 23 m/min, respectively, and crossfeed of 0.3 m/min. The research results show that the experimental coefficient is 7 to 17% larger than the calculated friction coefficient. The experimental friction force consists of 2 components: Fx is friction force according to the measuring motion direction, Fy is the perpendicular anisotropic friction force Fx. Total friction (Fx+Fy) changes 8-18% in the workspeed direction and 15-23% in the crossfeed direction in the experimental region. The value of the anisotropic friction force Fy varied from 0.78% to 41% compared to Fx. Therefore, the anisotropy friction can be expressed by the angle αani=arctg Fy/Fx, which depends on the direction of motion during the grinding and the grinding parameters.