• Journal of the Korean Society for Precision Engineering
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• v.5 no.1
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• pp.84-93
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• 1988

The on-line detection of the chip flow is one of the most important technologies in com- pletly automatic operation of machine tool, such as FMS and Unmanned Factories. This problem has been studied by many researchers, however, it is not solved as yet. For the recognition of chip flow in this study, the dynamic cutting force components due to the chip breaking were measured by dynamometer of piezo-electric type, and the frequency components of cutting force were also analyzed. From the measured results, the effect of cutting conditions and tool geometry on the dynamic cutting force component and chip formation were investigated in addition to the relationships between frequency of chip breaking (fB) and side serrated crack (fC) of chip. As a result, the following conclusions were obtaianed. 1) The chip formations have a large effect on the dynamic cutting force components. When chip breaking takes place, the dynamic cutting force component greatly increases, and the peridoic components appear, which correspond to maximum peak- frequency. 2) The crater wear of tool has a good effect on the chip control causing the chiup to be formed as upward-curl shape. In this case, the dymamic cutting force component greatly increases also 3) fB and fC of chip are closely corelated, and fC of chips has a large effect on the change of the situation of chip flow and dynamic cutting force component. 4) Under wide cutting conditions, the limit value (1.0 kgf) of dynamic cutting force component exists between the broken and continuous chips. Accordingly, this value is suitable for recognition of chip flow in on-line control of the cutting process.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1992.04a
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• pp.89-93
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• 1992

We experimented cutting characteristics-cutting force, behavior of chip, surface roughness-under low temperature, which generated by liquid nitrogen(77K). The results obtained are as follows; 1) The workpice is became to-195 .deg. C in 5, minutes, and in cooled cutting, cutting force bycooled workpices is stronger than normal temperature condition. Chip thickness is decreasing comparative toN.C and shear angle in shear plane is in creasing. 2) Chip formation becomes long or short tubular chips in turning SXM440, SNCM21 steel, when cutting speed is low and cutting temperatre is cooled condition, but in the STS304 steel the variation of c formations isn't known to. 3) In C.C, surface roughness of workpices is better than N.C and found to make more the crat wearthan N.C 4) It is possible to detect the behavior of chip by monitoring the maximum amplitude of gai value of cutting force.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.6 no.1
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• pp.77-83
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• 1997

In this paper, we have studied internal quality including chemical compositions, microscopic structure and nonmetalic inclusion of test materials. We have analyzed dynamic characteristics of cutting force of milling including tensile strength value, hardness etc. Test materials are used in the tempered carbon steel and the non-tempered carbon steel. The obtained results are as follows: 1. In analyzing internal quality, the tempered carbon steel have typical martensite structure and the non-tempered carbon steel have ferrite + pearlite structure. 2. Yield strength, tensile strength and hardness value are in the non-tempered carbon steel but elongation is maximum value in the tempered carbon steel. 3. Cutting force is smaller non-tempered carbon steel than tempered carbon steel when feed speed and depth on cut is constant. 4. Cutting force is smaller non-tempered carbon steel than tempered carbon steel when cutting speed and depth of cut is constant.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 2001.10a
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• pp.8-13
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• 2001

In the turning process, the feed is usually selected by a machining operator considering workpiece, cutting tool and depth of cut. Even if this selection can avoid power saturation or tool breakage, it is usually conservative compared to the capacity of the machine tools and can reduce the productivity significantly. This paper proposes a selection method of the feed and the reference cutting force based on MRR(material removal rate), maximum spindle power and specific energy. In order to estimate and control cutting force accurately in transient and steady state, this study utilizes a synthesized cutting force estimation method and a Fuzzy controller. The experimental results present that these systems can be useful for the FMS(flexible manufacturing system) and unmanned automation system.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.26 no.7
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• pp.1446-1452
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• 2002

In the turning process, the feed is usually selected by a machining operator considering workpiece, cutting tool and depth of cut. Even if this selection can avoid power saturation or tool breakage, it is usually conservative compared to the capacity of the machine tools and can reduce the productivity significantly. This paper proposes a selection method of the feed and the reference cutting force based on MRR(material removal rate), maximum spindle power and specific energy. In order to estimate and control cutting force accurately in transient and steady state, this study utilizes a synthesized cutting force estimation method and a Fuzzy controller. The experimental results show that these systems can be useful for the unmanned turning process.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1996.11a
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• pp.605-609
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• 1996

Continuous sliding mode control is applied to turning process for cutting force regulation. The highest feedrate compatible with the allowable cutting force is applied in rough cutting process such that maximum productivity is ensured and tool breakage is avoided. The programmed feedrate is overridden after the control algorithm is carried out. However, most CNC lathe manufacturers offer limited number of data bits far feedrate override, thus resulting in nonlinear behavior of the machine tools. Such nonlinearity brings “quantized” effect, and the optimal faedrate is rounded off before being fed into the CNC system. To compensate for this problem, continuous sliding mode control is applied. Conventional switching control law at a sliding surface is replaced by a smooth control interpolation in a selected boundary layer to avoid the excitation of high-frequency dynamics. Simulation results are presented in comparison with those obtained by applying adaptive control.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 1996.03a
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• pp.143-148
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• 1996

In this paper, we have studied internal quality including chemical compositions, microscopic structure and nonmetalic inclusion of test materials. We have analyzed dynamic characteristics of cutting force of milling including tensile strength value hardness etcs. Test materials are used the tempered carbon steel and the non-tempered carbon steel. The obtained results are as follows: 1.In analyzing internal quality, the tempered carbon steel have typical martensite structure and the non-tempered carbon steel have ferrite+pearlite structure. 2.Yield strength, tensile strength and hardness value are in the non-tempered carbon steel but elongation is maximum value in the tempered carbon steel. 3.Cutting force is smaller non-tempered carbon steel than tempered carbon steel when feed speed and depth of cut is constant. 4.Cutting force is smaller to the tempered carbon steel and smaller non-tempered carbon steel than tempered carbon steel when cutting conditions

• Journal of the Korean Society for Precision Engineering
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• v.22 no.2
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• pp.105-112
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• 2005

The guillotined cutting process for the pipe was studied in this paper. Until now guillotining mechanism can not be practically applied in the industries because of the deformation of sheared section around cutting area, the coarse sheared surface, and the burs. To find optimum shapes of blade, several types of blade were experimentally studied. The cutting force normal to the axial direction of the pipe was compared with the theoretical result based on the cutting energy. The experimental maximum cutting forces were very good agreement with the theoretical results. It also discussed that the design parameters of guillotining system such as the blade shape and the clearance between the blade and the die made effects to the deformation of the cutting cross section area. The results show that the guillotining method can be applicable to the pipe cutting system by optimizing the blade shape and the clearance between the blade and the die of the guillotined cutting system with respect to the sheared pipe material.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.15 no.4
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• pp.101-108
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• 2016

Endmill fillet cutting at the corner was conducted with the online measurement of cutting forces and tool deflection by a tool dynamometer and an eddy current sensor system. The profile of the machined surface was also compared with the CAD profile with a Coordinate Measuring Machine (CMM) and CALYPSO software. It was found that the end mill cutter with four blades has a better surface profile than that with two blades, and the cutting forces and tool deformation were increased as the cutting speed was increased. When the tool located at the degree $45^{\circ}$ corner was found to conduct the maximum cutting force than started to the point of the workpiece. As it was compared with the CMM and ANOVA analysis result in the case that the cutting force and tool deformation was the maximum, it was found that the result was affected by the spindle speed and the number of blades.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.329-337
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• 2001

This study was carried out to observe the changes of Oiji quality during fermentation by preparing the samples with various functional ingredients (Chinese pepper(Sancho), onion, pine leaves) exerting antimicrobial effect. The pH values of all experiment groups decreased significantly in proportion to the ripening period(P＜0.05). Control and Chinese pepper-added groups showed a rapid decrease in pH after 5 days of ripening, and Onion- and Pine leaves-added groups after 3 days of ripening. All experimental groups showed the lowest pH value at the 20th day of ripening. Rapid permeation of salt solution occured in all groups at the 3rd day of ripening. But the increase rate of salt permeation decreased gradually after 3 days of ripening. Lightness and redness in color decreased gradually in all groups, but the redness of Pine leaves-added group increased at the 30th day of ripening. Yellowness of control group was higher than that of others after 10 days of ripening(P＜0.05), and the yellowness of pine leaves-added Oiji was the lowest among all after 5 days of ripening(P<0.05). The maximum cutting force of raw cucumber was observed at stem end followed by blossom end and middle part, and the Oiji samples also showed the same order at the early stage of ripening. In general, maximum cutting force of minor ingredient-added Oiji was higher than that of control and maximum cutting force was decreased at the 30th day of ripening. Onion-added group showed the highest value among all at the 40th day of ripening. Chinese pepper-added group was ranked low, but onion- and pine leaves-added groups were ranked high in sensory evaluation.