| ZHAO Man,WANG Rong,MAO Jian,ZHANG Li-qiang.Dynamic Iteration Mechanism of Force and Heat-Grain Size Evolution in Micro-grinding of Maraging Steel 3J33b[J],52(7):217-230 |
| Dynamic Iteration Mechanism of Force and Heat-Grain Size Evolution in Micro-grinding of Maraging Steel 3J33b |
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| DOI：10.16490/j.cnki.issn.1001-3660.2023.07.019 |
| KeyWord:grinding force grinding heat grain size evolution flow stress iterative sensitivity |
| Author | Institution |
| ZHAO Man |
School of Mechanical and Automotive Engineering, Shanghai University of Engineering Science, Shanghai , China |
| WANG Rong |
School of Mechanical and Automotive Engineering, Shanghai University of Engineering Science, Shanghai , China |
| MAO Jian |
School of Mechanical and Automotive Engineering, Shanghai University of Engineering Science, Shanghai , China |
| ZHANG Li-qiang |
School of Mechanical and Automotive Engineering, Shanghai University of Engineering Science, Shanghai , China |
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| Abstract: |
| The work aims to investigate the dynamic iteration mechanism between grain size evolution-force and heat during micro-grinding of maraging steel 3J33b to achieve the prediction and optimization of micro-grinding force and temperature. Firstly, the mathematical model between grain size and strain and strain rate after recrystallization was obtained based on the exponential model of the image-only theory. Then, the behavior of dynamic recrystallization was described based on the JAMK theory to obtain the volume fraction of recrystallization, and finally the average grain size of the material was established by assuming that the grains were randomly distributed with and without recrystallization. Based on the established grain size evolution model, the material flow stresses during micro-grinding were analyzed based on the microstructure enhancement theory. The grinding force model for each stage of grinding was analyzed from individual grains, containing slip friction force, plowing force and chip formation force. The grinding force model of the whole grinding bar was then established based on the wheel morphology of the micro-grinding bar. The grinding heat model was established based on the causes of grinding heat generation and the heat flow distribution principle. Further, the mathematical model between the grain size and grinding force and heat was established to reveal the coupling relationship between them. The experiments were conducted for 3J33 high-elastic alloy steel, and orthogonal grinding experiments were carried out by a micro-grinder, and the experimental results were used for the validation of the model. The grinding force values were obtained by Kistler 9256C2, and the signals were collected and analyzed by Labview data acquisition system. The grinding temperature was measured by a K-type thermocouple. Finally, the obtained experimental data were compared with the predicted data of the model. It was found that the average relative error between the predicted and experimental values of the grinding force prediction model considering the dynamic iterative effect of the heat and force-grain size evolution of the micro-grinding was 31.51% in the tangential direction and 27.40% in the normal direction, while the average error of the conventional grinding force prediction model was 40.82% in the tangential direction and 39.54% in the normal direction. The average relative error between the maximum temperature prediction of grinding temperature considering the dynamic iterative effect of heat and force-grain size evolution of micro-grinding and the experimental value was 12.97%, while the average relative error between the conventional prediction of grinding temperature and the experimental value was 16.14%. Therefore, the experimental validation shows that the values predicted by the grinding force and heat prediction model considering the dynamic iterative effect of micro-grinding force and heat -grain size evolution are closer to the experimental values than the conventional force and heat prediction model and had higher prediction accuracy. Finally, the effects of process parameters and material grain size on grinding force and heat are investigated by sensitivity analysis. The deformation and removal mechanism of the material in micro-grinding of maraging alloy steel is analyzed by response surface curves. It is found that the grinding force decreases with the increase of linear speed and increases with the increase of feed, grinding depth and grain size. The grinding temperature increases with the increase of linear speed and grinding depth, and decreases with the increase of feed and grain size. |
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