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切削加工作为机械制造行业的传统生产加工工艺,是机械制造的流程中完成零件制作这一中心环节的重要生产技术,文章介绍了切削加工的基本方法,切削加工使用的刀具以及切削过程中产生的切削颤振和相应的控制方法。 相似文献
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2.3刀具与工件间的相对运动 在运用旋转刀具进行切削时,人们往往按照刀具的作用方式及其用途将其称为刨刀或铣刀,这方面与金属切削加工的术语有较大区别。2.3.1顺铣与逆铣 在进行圆柱铣削时,无论顺铣或逆铣都是可能的。 切削方向与进给方向一致称为顺铣(图18),切削方向与进给方向相反的称为逆铣(图19)。在顺铣时,刀刃相对木村上各接触点的运动,其圆周速度与进给速度的矢量叠加的合成相对速度小于圆周速度,而在逆铣时,合成相对速度大于刀刃的圆周速度。 相似文献
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2.5切削力与切削功率2.5.1切削力的分量 象任何力一样,切削力也可以分解。通常将切削力沿垂直于木材平面和平行于木材平面两个方向分解,也就是沿刀刃与木材相对运动的方向分解,垂直于切削速度方向的分力,称为法向力,平行于切削速度方向的分力,称为主切削力F_c,大多数情况下法向力是压向木材表面称为压力(“ ”),有时法向力将木材拉离加工表面,称为拉力(“-”)。 相似文献
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3.3.4 锯片的标准在打磨光亮和进行适张以后锯片不是绝对平的.实际上所有的锯片都可能有挠曲,而且做锯片用的黑轧制的钢板一开始就不是绝对平整的. 相似文献
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3.2 刀体的材料和结构在刀体上的载荷只有很小的部份是由于切削力引起的.主要的载荷是来自刀体本身的离心力,作用在刀具上的离心力.如果有夹紧装置的话,还有夹紧力. 相似文献
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代表现代机械加工主流方向的高速切削加工,因顺应了21世纪机械加工高效率、高精度、柔性与绿色化的要求而迅速发展,这一技术主要应用于车削和铣削。高速干切削能消除切削液所带来的污染环境、危害工人健康的负面影响,是符合可持续发展要求的先进制造技术。精磨是轴承精加工中最常用的加工工艺,随着PCBN刀具的出现及数控机床等加工设备精度的提高,以硬态切削代替磨削来完成零件的最终加工已成为硬轴承钢的一个新的精加工途径。后继工序有超精加工或精度磨削要求时,硬态切削是最好的选择。要实现高速切削、干切削、硬态切削,精密和超精密切削,刀具材料是关键。而PCD、PCBN刀具为上述切削技术的实现提供了最基本的前提条件。 相似文献
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介绍了用于高速切削加工的磁力轴承主轴的结构、刚性曲线及其耐磨损、低功耗、高精度、高速度等主要特性,并通过与传统的各类轴承主轴的比较,揭示出磁力轴承主轴的优良特性及其广阔的使用前景 相似文献
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Impact of Excitation and Material Parameters on the Efficiency of Ultrasonic Cutting of Bakery Products 总被引:2,自引:0,他引:2
Susann Zahn Yvonne Schneider Gregor Zücker Harald Rohm 《Journal of food science》2005,70(9):E510-E513
ABSTRACT: Cutting with tools excited by ultrasound is increasingly applied in the food industry, especially for cheese, confectionary, and bakery products. Due to the lack of a thorough understanding of the separation process, most of the ultrasonic cutting systems are designed and applied on the basis of empirical knowledge. The aim of the study was to elaborate the impact of ultrasonic parameters, that is, amplitude and frequency, on the cutting process, and special emphasis was placed on resulting effects in the close vicinity of the cutting edge, which are reflected by the separation forces. To allow a direct investigation of the mechanical separation without artifacts due to secondary effects such as melting and cavitation, the crumb of different bakery products (for example, dark and white bread, yeast dumplings, and cake) were analyzed. The results show that the influence of ultrasonic amplitude and frequency can be expressed by the maximum vibration speed on the cutting edge. For each product, an increasing maximum vibration speed results in a particular reduction of the cutting force and an increased quality of the cut. The magnitude of the cutting force reduction is inversely related to a material-specific parameter cx , which was calculated from the mechanical properties according to the speed-of-sound concept. Therefore, the determination of cx allows a specific adjustment of ultrasonic amplitude and frequency to achieve optimum cutting quality. 相似文献
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沙生灌木切削特性与采伐机具的研究 总被引:3,自引:0,他引:3
对内蒙古西部地区的沙生灌木资源状况及其采伐现状进行了调查研究,对柠条材的锯切力进行了测试,分析了锯切功率,并设计了以小四轮拖拉机为动力源的沙生灌木采伐机具。 相似文献
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Ultrasonic cutting of foods: Effects of excitation magnitude and cutting velocity on the reduction of cutting work 总被引:1,自引:0,他引:1
Susann Zahn Yvonne Schneider Harald Rohm 《Innovative Food Science and Emerging Technologies》2006,7(4):288-293
The effects of vertical cutting velocity and the magnitude of ultrasonic excitation on the reduction of the work necessary to separate various food materials were investigated. Generally, cutting work increased with increasing cutting velocity but, at each particular cutting velocity, decreased with increasing magnitude of the ultrasonic excitation of the cutting tool. Interactions between cutting velocity and the maximum vibration speed at the cutting edge, which is determined by both excitation amplitude and excitation frequency, are significant. Depending on the food under action, the relative amount of cutting work reduction is either affected by the maximum vibration speed or, additionally, by vertical cutting velocity. No distinct effects of the excitation frequency (20 or 40 kHz) were observed.