Bone cutting process is an essential and vital step in orthopedics and joint replacement surgery, a slight mistake in it may damage spinal cord and nerve roots, cause limb dysfunction. Since bone cells have bioactivities, they are very sensitive to temperature, when temperature exceeds 47°C, they begin to thermal necrosis. Heat generation during bone cutting will cause temperature rising in cutting area, finally burn the cutting surface. Therefore, this paper adopts fresh porcine femur as experimental material to analyze the influence of rotation speed, feed speed and cutting depth on cutting temperature rise, provides a theoretical basis for optimizing cutting parameters and controlling cutting temperature.
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