Experimental Investigation of Effects of Machining Parameters on Surface Roughness and Chip Formation of Aluminum Alloys by Face Turning

摘要

This paper investigates the effect of process parameters on surface roughness and chips formation in face turning of aluminium A2025 alloy international standard or A3035 alloy Korean standard using conventional lathe. The parameters namely the spindle speed, depth of cut and feed rate are varied to study their effect on surface roughness and chip characteristics. The experiments are conducted with all possible combination of factors in order to get the influence of every factor. The study reveals that the surface roughness is directly influenced by the spindle speed, depth of cut and feed rate. It is observed that the surface roughness increases with increased feed rate and depth of cut and is higher at lower speeds. The surface roughness analysis was done by atomic force microscope (AFM). The chips formed were continuous but varied in size and shape basing on the machining parameters. The depth of cut has no significant influence on the chips formation. The results shown here shows the ability of face turning method to test the surface roughness and chip formation on aluminium alloys. The face turning method used is simple and effective.