Utilize este identificador para referenciar este registo: https://hdl.handle.net/1822/60339

TítuloUltrasonic assisted turning of Al alloys: influence of material processing to improve surface roughness
Autor(es)Puga, Hélder
Grilo, José
Carneiro, Vítor Hugo Pimenta
Palavras-chaveultrasonic assisted turning
surface roughness
topography
chip morphology
Data19-Abr-2019
EditoraMultidisciplinary Digital Publishing Institute
RevistaSurfaces
Resumo(s)Ultrasonic machining has been used over a decade to enhance the surface finishing and overall processing characteristics of conventional technologies. The benefits that are usually associated to this approach generate an increasing interest in both academic and industrial fields, especially in the turning operation due to its simple application. In this study, ultrasonic assisted turning is used to study the effect of intermittent tool contact on the surface quality of cast and wrought aluminium alloys. The resulting surface roughness and topography plots were evaluated through a three-dimensional (3D) optical profilometer. Additionally, stereo microscopy and detailed by scanning electron microscopy analyzed chip shape and morphology. The experimental results show that the appropriate use of an ultrasonic intermittent tool can improve the superficial quality up to 82% and reduce the maximum peak height by 59 % for a 0.045 mm/rev feed rate. When the feed rate is increased to 0.18 mm/rev, the surface roughness may be enhanced by 60% and the maximum peak height reduced by 76%. Furthermore, due to the introduction of a distinct cutting mechanism, the traditional chip shape is modified when the ultrasonic tool excitation is applied. A model is suggested to explain the chip growth and the fracture behaviour.
TipoArtigo
URIhttps://hdl.handle.net/1822/60339
DOI10.3390/surfaces2020024
ISSN2571-9637
Arbitragem científicayes
AcessoAcesso aberto
Aparece nas coleções:BUM - MDPI

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
surfaces-02-00024.pdf3,14 MBAdobe PDFVer/Abrir

Este trabalho está licenciado sob uma Licença Creative Commons Creative Commons

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID