DETERMINATION OF CONDITIONS FOR IMPROVING THE QUALITY OF MACHINING BY TEMPERATURE CRITERIA

Abstract

The paper considers the issue of improving the quality of machining according to the temperature criterion of complex forming equipment for the food industry. Numerical calculations of the parameters of the thermal process during grinding are performed, in which the removed allowance is represented by a set of adiabatic rods, which are cut by a grinding wheel. It is established that the heating time of the adiabatic rod can be up to 10 times less than the time of its contact with the circle during grinding. This is due to the thermal saturation of the surface layer of the workpiece. It is proved that the main part of the heat generated during grinding goes to the chips. It is shown that taking into account the cutting of the adiabatic rod by the grinding wheel provides a reduction of the cutting temperature more than twice. This allows a new approach to choosing the optimal contact time of the grinding wheel with the workpiece and, accordingly, the parameters of the grinding mode and the characteristics of the wheel, based on the limitations of the cutting temperature. It is shown that it is possible to achieve even greater reduction of cutting temperature in the conditions of blade processing by modern prefabricated hard-alloy and ceramic cutting tools with a wear-resistant covering.