The study of end milling temperature of low-alloy steel in coarse-grained and ultrafine-grained states

Abstract

The paper presents the results of the study of the end milling temperature of low-alloy steel depending on the cutting modes and the type of crystalline structure. The experiment was carried out on a PROMA FHV-50PD universal milling machine. The blanks were processed using a 12-12D-30C-75L-4F HRC55 carbide milling cutter. No cooling was used during processing. The obtained data were statistically analyzed to identify the dependence of the end milling temperature of low-alloy steel on the processing modes and the steel crystalline structure. When creating a mathematical model of cutting temperature, the authors carried out a bootstrap analysis to identify the significance of the parameters of the processing modes. The mathematical model was chosen using the Akaike informative criterion. It was found that mathematical models of the temperature dependence on processing modes for both types of crystalline structure include the cutting depth in the second power. At the same time, for steel in an ultrafine-grained state, both the cutting depth and the feed are statistically significant. It was not possible to detect the influence of cutting speed on temperature in the studied range of processing modes. Thus, when milling this group of materials, the force component primarily determined by the cutting depth exerts the predominant influence on the temperature regime. The level of cutting temperature when processing steel in an ultrafine-grained state is generally higher than when processing steel in a coarse-grained state, which should be associated with the increased physical and mechanical properties of steel with an ultrafine-grained crystalline structure.