Optimization of Surface Roughness for hot machining of AISI 4340 steel using DOE method

Authors

  • Ketul M. Trivedi M.E Scholar,Department of Mechanical Engineering,KSV University, Gandhinagar, India, ketultrivedi_33@yahool.co.in
  • Jayesh V.Desai Assistant Professor, Department of Mechanical Engineering,KSV University, gandhinagar, India, jayesh_svit@yahoo.in
  • Kiran Patel Assistant Professor, Department of Mechanical Engineering,KSV University, gandhinagar, India, jayesh_svit@yahoo.in

Keywords:

hot machining, surface roughness, AISI 4340 steel parameters, cutting speed, feed rate, temperature.

Abstract

Material which posses hardness above 45Hrc are difficult to machine with conventional
type machining. “Hot Machining” is used for easy machining of these type materials. The Workpiece
is preheated or heated during machining operation in hot machining method and it was reported that
many advantages have been observed like longer tool life, better surface finish and cost-effective
production. In this work, an experimental investigation had been carried out for hot machining of
AISI 4340 steel using a tungsten carbide cutting tool. The heating of the work piece was
carried out by burning a mixture of oxygen a nd acetylene gas. The influence of the cutting
parameters namely cutting speed (Vs), feed rate (fs) and depth of cut (ap) at 200°C, 400°C and 600°C
hot machining of AISI 4340 steel on surface roughness are studied. Individual and combined effects
of cutting parameters i.e. temperature, cutting speed, feed on the surface roughness of the work piece
are investigated. The relationship between the parameters and the performance measure is determined
using multiple linear regression equation.

Published

2014-05-25

How to Cite

Ketul M. Trivedi, Jayesh V.Desai, & Kiran Patel. (2014). Optimization of Surface Roughness for hot machining of AISI 4340 steel using DOE method. International Journal of Advance Engineering and Research Development (IJAERD), 1(5), 731–737. Retrieved from https://ijaerd.org/index.php/IJAERD/article/view/133