TypeArticle
TitleBone machining: An analysis of machining parameters such as cutting speed, feed rate, and depth of cut using bovine bone
SourceJurnal Tribologi 24 (2020) 39-51
AuthorAmos Thounaojam, Anil Kumar Birru

Abstract

Orthopedic surgery has become a predominant trend in surgery in present era. It deals in the modification of bones and cartilages through machining processes. The present research work deals in bone machining as a machining method with bovine bone as a piece of work material. Our main motive is on evaluating the consequences of three machining parameters, that is, cutting speed, feed rate, and depth of cut, to machining responses, that is machining time and surface roughness resulted by the turning, drilling, milling. The processes were operated at various cutting speeds (700 - 950 m/min), depths of cut (0.25 - 4 mm), and feed rate (50 – 400 mm/rev). Observation using the developed empirical models found that within the range of machining parameters evaluated, the most influential machining parameter to the cutting force is depth of cut, followed by feed and cutting speed. For surface roughness, feed is the most significant machining condition, followed by cutting speed, and with a depth of cut deliberated with minimum effect. The finest surface end was obtained at rock bottom cutting speed and feed setting. It was also found that milling process make minimum impact on the surface morphology leading it to be the better option in compared to the two process.


Content

Jurnal Tribologi 24 (2020) 39-51