• Transactions of the Korean Society of Machine Tool Engineers
• /
• v.12 no.2
• /
• pp.44-52
• /
• 2003

This research suggests a cutting force model for the ball end milling processes. This model includes the effect of tool run out and tool deflection. In the proposed model, the flutes of ball end mills are considered as series of infinitesimal elements and each cutting edge is assumed to be straight for the analysis of the oblique cutting process, in which the small cutting edge element has been analyzed as an orthogonal cutting process n the plane including the cutting velocity and the chip-flow vector. Therefor, the cutting forces can be calculated through the model using the orthogonal cutting data obtained from the orthogonal cutting test. In order to enhance the performance of the model, the flutes of ball end mill are defined to keep geometric consistency at the peak of the ball part and the junction with the end mill part. The divided infinitesimal cutting edges are regulated to be even lengths. Some experiments show the validity of the developed model in the various cutting coalitions.

• Journal of the Korean Wood Science and Technology
• /
• v.25 no.4
• /
• pp.75-91
• /
• 1997

Laser cutting tests were conducted to investigate the laser cutting characteristics of solid woods such as 25mm-thick white oak(Quercus acutissima) and maple(Acer mono), and wood-based panels such as 15mm-thick medium density fiberboard and particleboard. Test variables were laser power, cutting speed, grain direction, and moisture content. Cutting depths, kerf widths and the maximum cutting speed were measured. Cutting depths were increased as focus of laser beam was moving from above the workpiece to on the surface of workpiece, and also to below the workpiece. Kerf widths were decreased as focus of laser beam was moving from above the workpiece to on the surface of workpiece, but were increased as focus of laser beam was moving from on the surface of workpiece to below the workpiece. Minimum kerf widths were obtained when focus of laser beam was positioned on the surface of workpiece. Cutting depths and kerf widths were decreased with increase in moisture content, and cutting depths and kerf widths of more dense white oak were smaller than those of maple. And also cutting depths and kerf widths of particleboard were smaller than those of medium density fiberboard.

• Journal of the Korean Society for Precision Engineering
• /
• v.23 no.1 s.178
• /
• pp.56-63
• /
• 2006

The aim of this study is to find the best cutting conditions as analyzing cutting process of paper shredder and shape of cutter. The test has been done variation of torque and cutting velocity according to load. When shape of cutter and distance between cutter and shaft are changed, The variation of cutting force according to cutting angle and load is geometrically analyzed. The result of geometrical analysis is presented that the radius and array of cutter is the method to improve torque of paper shredder. In this paper it is presented as basic method of design to improve cutting performance of paper shredder.

• Journal of Ocean Engineering and Technology
• /
• v.23 no.6
• /
• pp.67-70
• /
• 2009

Nesting and cutting path optimization have a great effect on the improvement of productivity in many industries such as shipbuilding, automotive, clothing, and so on. However, few researches have been carried out for the optimization of a cutting path algorithm. This study proposed a new method for cutting optimization using gravity center of cutting pieces and a genetic algorithm. The proposed method was tested for a sample plate including many different shapes of cutting pieces and compared to 2 other conventional methods. The test results showed that the new method had the shortest cutting path and the best effectiveness among the 3 methods.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
• /
• 2001.10a
• /
• pp.161-165
• /
• 2001

End milling is one of the most widely used machining operations. It is associated with productivity and production quality progress. In metal cutting with up and down milling, moment is important factor to diagnose the cutting characteristics because the amount of tool wear directly influences the moment. In this study, the effects of number of milling cutting edges on the cutting performance, especially on the moment, are investigated. The results acquired through the cutting test measuring moment show that up milling is superior to down milling.

• Korean Journal of Food Science and Technology
• /
• v.20 no.6
• /
• pp.749-754
• /
• 1988

The texture measurement of Chinese cabbage leaves used for Kimchi preparation were con ducted by cutting and compression test and the results were compared to the sensory evaluation. The cutting force of cabbage leaf stalk increased by blanching or salting, and a maximum cutting force was attained by salting in 15% salt solution for 5 hours. The compression force and recovered height measured by compression test of Chinese cabbage leaf stalk decreased by blanching or salting, and the breaking point disappeared. Treatment with $CaCl_2$ solution increased the cutting force compression force and breaking strength of fresh leaves, but the effect disappeared by salting or blanching. Cutting strength could be used as a parameter indicating the hardness and chewiness of salted cabbage. Compression force and breaking strength could indicate the textural changes of blanched leaves, but were not useful for the measurement of hardness and chewiness of salted leave.

• Journal of Mechanical Science and Technology
• /
• v.18 no.12
• /
• pp.2182-2189
• /
• 2004

In the recent years, environmentally conscious design and manufacturing technologies have attracted considerable attention. The coolants, lubricants, solvents, metallic chips and discarded tools from manufacturing operations will harm our environment and the earth's ecosystem. In the present work, the Tukey method of multiple comparisons is used to select the minimum level of coolant required in a turning process. The amount of coolant is varied in 270 designed experiments and the parameters cutting temperature, surface roughness, and specific cutting energy are carefully evaluated. The effects of coolant mix ratio as well as the amount of coolant on the turning process are studied in the present work. The cutting temperature and surface roughness for different quantity of coolant are investigated by analysis of variance (ANOVA) - test and a multiple comparison method. ANOVA-test results signify that the average tool temperature and surface roughness depend on the amount of coolant. Based on Tukey's Honestly Significant Difference (HSD) method, one of the multiple comparison methods, the minimum level of coolant is 1.0 L/min with 2% mix ratio in the aspect of controlling tool temperature. F-test concludes that the amount of coolant used does not have any significant effect on specific cutting energy. Finally, Tukey method ascertains that 0.5 L/min with 6% mix ratio is the minimum level of coolant required in turning process without any serious degradation of the surface finish. Considering all aspects of cutting, the minimum coolant required is 1.0 L/min with 6% mix ratio. It is merely half the coolant currently used i.e. 2.0 L/min with 10% mix ratio. Minimal use of coolant not only economically desirable for reducing manufacturing cost but also it imparts fewer hazards to human health. Also, sparing use of coolant will eventually transform the turning process into a more environment-conscious manufacturing process.

• Journal of the Korean Society of Propulsion Engineers
• /
• v.16 no.4
• /
• pp.16-22
• /
• 2012

We performed impact test to estimate necessary explosive charge weight for cutting the cable whose diameter is 22 mm. The impact test results were analyzed by Probit method. The cutting energy was calculated 37.7 J with 99.99% probability at 99% reliability compared to the average energy of 24.9 J. The cable was cut 3 times without failure with 150 mg of Zirconium Potassium Perchlorate (ZPP), which was considered to generate 24.5 J of mechanical energy with assumption that only 10% of explosive energy converts to mechanical energy. The calculated energy from measured pressure with 150 mg ZPP was 26.1 J, which is almost same with both impact test result and expected mechanical energy. We can argue that the cable can be cut with 99.99% probability at 99% reliability by 230 mg of ZPP.

• Journal of the Korean Society for Precision Engineering
• /
• v.3 no.3
• /
• pp.13-21
• /
• 1986

Turning property of metal is affected by the cutting condition, tool geome- try and cutting material. But the turning property of welded material is not welknown. Welded structures usually contain nonhomogeneity, defects and resi- dual stresses due to differential contraction between welded metal and base metal. In this paper, authors conducted the experimental test on the turning property, by changing turning condition and welding electrodes of the welded specimens. The results obtained in these experimental tests are as follows; (1) Within the limit of this experimental test, the cutting force of the weld zone is bigger than that of base metal, and this phenomena is caused by the different mechanical property of the weld zone. The range of the variation of cutting force in the weld zone is caused by the nonhomogeneity of the weld zone, respectively. (2) The surface roughness follows the general characteristic of the effect of cutting condition on the surface roughness and the surface roughness of the weld zone shows coarse surface comparing with that of the base metal. (3) The specimen welded by the electrode E4301, shows worse cutting property than that of E4361 and E4313.

• Korean journal of food and cookery science
• /
• v.3 no.1
• /
• pp.64-70
• /
• 1987

The effects of salting on the compositional and textural changes of Korean cabbage were studied. The optimum brining conditions were established ana the dietary fiber composition, mineral contents and moisture content of raw and salted Korean cabbage were determined. The cutting test of cabbage was made by Rheometer and the brittleness and chewiness were evaluated organoleptically. The optimum condition for brining was at 20% NaCl concentration for 6 hours. In the compositional changes of Korean cabbage by salting at 20% NaCl solution for one month, the content of hot water soluble pectin (HW-P) increased from 43.6% to 55.9% and that of hexametaphosphate soluble pectin (HM-P) decreased from 35.9% to 29.5%. The contents of cellulose and hemicellulose increased, but that of lignin decreased slightly by salting, showing no significant differences in raw and salted cabbage. The content of Na increased significantly and those of Ca, Mg and K decreased by salting. And also moisture content decreased from 91% to 79%. In the textural changes of Korean cabbage by salting, the maximum cutting force and cutting work increased five times and two and half times respectively. And organoleptic test did show significant increase in chewiness and decrease in brittleness. The maximum cutting force by Rheometer was well correlated with the sensory parameters. The results taken together showed that the changes in textural properties during salting are relevant to the changes in pectic substances, moisture content and mineral contents, but relatively irrelevant to the changes in cellulose, hemi-cellulose ana lignin. And it is considered that the maximum cutting force by cutting test is good means for the expression of texture of Korean cabbage.