1. Investigating on the machinability assessment of precision machining pumice reinforced AA7075 syntactic foam
- Author
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Ali Göksenli, Uçan Karakılınç, Berkay Ergene, and Çağın Bolat
- Subjects
Materials science ,Syntactic foam ,Machinability ,Mechanical-Properties ,02 engineering and technology ,Surface finish ,Tool Wear ,Strain Rate Response ,01 natural sciences ,Pumice ,Cutting Force ,Machining ,Cutting force ,0103 physical sciences ,roughness ,010302 applied physics ,Behavior ,Part I ,syntactic foam ,Mechanical Engineering ,Metallurgy ,chips ,021001 nanoscience & nanotechnology ,Metal-Matrix Composites ,Surface-Roughness ,aluminum ,Parameters ,Chip Formation ,0210 nano-technology ,machining - Abstract
On the road to real applications, although there are lots of efforts focusing on mechanical and physical features in the literature, their machining abilities were examined in a very limited manner. In this study, machining properties of pumice reinforced AA7075 syntactic foams manufactured via the newly offered sandwich infiltration technique were investigated by performing face turning. Physical and microstructural (optical and SEM works) analyses were conducted on fabricated foams to carry out sample characterization. All machining forces were measured for different cutting speeds (25, 50, and 100 m/min) and feed rates (0.05, 0.10, and 0.15 mm/rev). After the turning operation, areal surface roughness values were measured using a 3D surface profilometer and material removal rate (MRR) values were calculated. Besides, chip mixtures including pumice and metal fragments were collected to probe chip morphology in detail. The results showed that machining forces were affected by the operation parameters differently, and the lowest surface roughness was detected at the cutting speed of 100 m/min and 0.05 mm/rev feed rate. Furthermore, the shape of the metal chips changed from long/continuous characteristic to saw-tooth morphology depending on increasing cutting speed levels while pumice particles exhibited breakaway tendency as the feed rates went up.
- Published
- 2021
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