Experimental investigation on the barrelling phenomenon in Turning Process

Abstract

Abstract In the turning process, the quality of the working surface depends on the operating parameters. In this work method was used Taguchi to study the effect of operating transactions on the surface quality of the operator (the barrel). In this study four parameters were used which are sample length (L), sample diameter (D), feed rate (F), and cut depth (T). The objective of this work is to improve the quality of the surface of the machine through the control of the main input parameters for the process of turning aluminum and steel materials. It was selected orthogonal group L9 to study the impact of key factors on the variable response, i.e. barreling. The contribution of key factors and their interaction with the optimal level were determined using ANOVA. The results showed that the cutting depth was 0.5 mm and the feeding rate was 0.5 mm/roll yield minimum barreling. In addition, ANOVA results indicated that among four major factors, the specimen diameter and cut depth significantly contributed to reducing barreling.