Development of intelligent monitoring and optimization of cutting process for CNC turning

Intelligent identification of turning process based on pattern recognition of cutting states

“…The parameters I1 and I3 are supposed to be significant when the broken chips are formed due to the relatively large in amplitude of dynamic feed force [1,18,19]. In case of chatter, the parameters I1 and I2 are expected to be significant since the dynamic main force is mostly affected [17,21].…”

“…Extensive research efforts have been devoted so far to develop sensors and methodologies for detection of chatter [12][13][14][15], and identification of chip forms [19,20]. It is already known that sensing cutting force signals from the cutting process is one of the most promising methods, and researches have been carried out from various points of views [16][17][18].…”

In-process monitoring and detection of chip formation and chatter for CNC turning

“…It is known that the generation of chatter affects mostly the main force component (Sata et al, 1973), while the feed force component is most sensitive to chip breaking (Lee et al, 1989). A simplified method for recognizing the cutting states has been proposed by utilizing the dynamic components of cutting forces (Tangjitsitcharoen and Thongprasert, 2006;Moriwaki et al, 2006). The cutting states can be well identified and undesirable cutting states can be effectively avoided.…”

Integration of product quality and tool degradation for reliability modelling and analysis of multi-station manufacturing systems

“…Meanwhile, tool failure is a catastrophic one in nature, which occurs abruptly owing to anomalous events and immediately leads to the downtime of the tool component, such as the breakage of a locator and a cutting tool. Tool failure has occurred with phenomena such as flank wear, chipping, and builtup edge (Moriwaki et al 2006). The product quality is generally manifested by the deviation and the variation of the dimensional quality characteristics, such as the size, orientation, and straightness of the product.…”