USE OF RESPONSE-SURFACE METHODOLOGY TO OPTIMIZE THE FINISH IN BALL BURNISHING

被引:4
|
作者
LOH, NH
TAM, SC
MIYAZAWA, S
机构
[1] Nanyang Technological Institute, School of Mechanical and Production Engineering, Singapore, 2263, Nanyang Avenue
[2] Mechanical Engineering Laboratory, 305, Namiki 1-2, Tsukuba City, Japan
关键词
ball burnishing; response surface methodology; surface finish;
D O I
10.1016/0141-6359(90)90035-W
中图分类号
T [工业技术];
学科分类号
08 ;
摘要
The optimization of surface finish produced by the ball burnishing process using response surface methodology (RSM) is reported here. A second order mathematical model correlating two predominant process parameters, namely depth of penetration and feed with surface roughness parameter Rtm was obtained. it predicts an optimum surface roughness value (Rtm) of 0.72 μm for a tungsten carbide ball using a depth of penetration of 12 μm and feed of 112 μm. The empirical and experimental results agree reasonably well, deviating by about 2.8%. For each set of burnishing conditions, an optimum depth of penetration and feed for giving the best surface finish is clearly evident. © 1990.
引用
收藏
页码:101 / 105
页数:5
相关论文
共 50 条
  • [1] USE OF RESPONSE-SURFACE METHODOLOGY TO OPTIMIZE CAROTENOGENESIS IN THE MICROALGA, HAEMATOCOCCUS-PLUVIALIS
    HARKER, M
    TSAVALOS, AJ
    YOUNG, AJ
    JOURNAL OF APPLIED PHYCOLOGY, 1995, 7 (04) : 399 - 406
  • [2] OPTIMIZATION OF THE SURFACE FINISH PRODUCED BY BALL BURNISHING
    LOH, NH
    TAM, SC
    MIYAZAWA, S
    JOURNAL OF MECHANICAL WORKING TECHNOLOGY, 1989, 19 (01): : 101 - 107
  • [3] A RESPONSE-SURFACE METHODOLOGY APPROACH TO OPTIMIZE POTATO DEHYDRATION PROCESS
    MUDAHAR, GS
    TOLEDO, RT
    JEN, JJ
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1990, 14 (02) : 93 - 106
  • [4] USE OF RESPONSE-SURFACE METHODOLOGY IN SENSORY EVALUATION
    HENIKA, RG
    FOOD TECHNOLOGY, 1982, 36 (11) : 96 - 101
  • [5] RESPONSE-SURFACE METHODOLOGY
    CHROMEY, FC
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1982, 184 (SEP): : 38 - INDE
  • [6] Improvement of surface finish by ball burnishing: approach by fractal dimension
    Bourebia, M.
    Laouar, L.
    Hamadache, H.
    Dominiak, S.
    SURFACE ENGINEERING, 2017, 33 (04) : 255 - 262
  • [7] USE OF RESPONSE-SURFACE METHODOLOGY IN THE DEVELOPMENT OF GUAVA CONCENTRATE
    YUSOF, S
    TALIB, Z
    MOHAMED, S
    BAKAR, AA
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1988, 43 (02) : 173 - 186
  • [8] LINEAR-PROGRAMMING AND RESPONSE-SURFACE METHODOLOGY TO OPTIMIZE SURIMI GEL TEXTURE
    CHEN, JS
    LEE, CM
    CRAPO, C
    JOURNAL OF FOOD SCIENCE, 1993, 58 (03) : 535 - 538
  • [9] RESPONSE-SURFACE METHODOLOGY AN INTRODUCTION
    MCLELLAN, MR
    NEW YORK STATE AGRICULTURAL EXPERIMENT STATION SPECIAL REPORT, 1986, (59): : 23 - 24
  • [10] EFFECTS OF BALL BURNISHING PARAMETERS ON SURFACE FINISH - A LITERATURE SURVEY AND DISCUSSION
    LOH, NH
    TAM, SC
    PRECISION ENGINEERING-JOURNAL OF THE AMERICAN SOCIETY FOR PRECISION ENGINEERING, 1988, 10 (04): : 215 - 220