Technical and Technological Factors’ Effects on Quality of the Machined Surface and Energetic Efficiency When Planar Milling Heat-treated Meranti Wood

Ľubomír Rajko, Peter Koleda, Štefan Barcík, Pavol Koleda

Abstract


As heat-treated wood has an ever-increasing application, the research of its machining is the subject of many studies. This article investigated the technical, technological, material, and tool-related factors that influence the quality of the machined surface (average roughness Ra) and energy consumption during the process of planar milling of heat-treated meranti wood. The experimental measurements were performed on samples that were treated by four methods at temperatures of 160 °C, 180 °C, 200 °C, and 220 °C. One sample was in its natural state. The cutting conditions were as follows: feed rates 6 m × min-1, 10 m × min-1, and 15 m × min-1, cutting speeds of 20 m × s-1, 40 m × s-1, and 60 m × s-1, and tool rake angles of 20°, 25°, and 30°. Experimental measurement of the surface roughness was performed using an LPM - 4 profilometer. Individual measurements of cutting power were performed via a frequency converter. The experiments determined the effects of the individual parameters on surface roughness in the following order: rake angle, heat treatment of the material, feed rate, and cutting speed. The effects of observed parameters on energetic efficiency were in the order: cutting speed, feed rate, rake angle, and heat treatment.

Keywords


Plane milling; Meranti; Surface roughness; ThermoWood; Quality of machining; Cutting power

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