Biomachining utilizing chemolithotrophic microorganisms for material removal is one of the recently developed non-traditional machining methods offering innovative, low cost and environment-friendly benefits. However , its shortcomings are also obvious,low material removal rate(MRR),poor stability and low surface quality. The effects of temperature,shaking rate,pH value and bacteria concentration on the MRR,machining stability(linearity of material removal-time relationship)and surface roughness(Ra)are investigated using Taguchi methodology. The results indicate that the shaking rate is the most crucial parameter for the MRR and stability of MRR;while temperature is the most influential parameter for surface Ra. The optimum process parameters for overall machining property are temperature of 20 ℃,shaking rate of 160 r/min,pH of 1.8 and bacteria concentration of 3.32 × 107 cells/ml.
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机译：利用化学营养型微生物去除材料的生物机械加工是最近开发的非传统加工方法之一，具有创新，低成本和环保的优点。然而，它的缺点也很明显，材料去除率（MRR）低，稳定性差和表面质量低。利用Taguchi方法研究了温度，振荡速率，pH值和细菌浓度对MRR，加工稳定性（材料去除时间的线性关系）和表面粗糙度（Ra）的影响。结果表明，振动速率是MRR和MRR稳定性的最关键参数;而温度是表面Ra的影响最大的参数。整体加工性能的最佳工艺参数是温度为20℃，振荡速率为160 r / min，pH为1.8，细菌浓度为3.32×107细胞/ ml。
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