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Pregled bibliografske jedinice broj: 879712

Effect of Feed Speed on Bluntness and Warming of Circular Saw in Sawing Beech and Oak Wood


Jug, Matija; Beljo Lučić, Ružica; Čavlović, Anka Ozana; Šafran, Branimir
Effect of Feed Speed on Bluntness and Warming of Circular Saw in Sawing Beech and Oak Wood // International Wood Machining Seminar / Zbiec, Marcin ; Orlowski Kazimierz (ur.).
Warsaw, Poland: GDAŃSK UNIVERSITY OF TECHNOLOGY, 2017. str. 240-249 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


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Naslov
Effect of Feed Speed on Bluntness and Warming of Circular Saw in Sawing Beech and Oak Wood

Autori
Jug, Matija ; Beljo Lučić, Ružica ; Čavlović, Anka Ozana ; Šafran, Branimir

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
International Wood Machining Seminar / Zbiec, Marcin ; Orlowski Kazimierz - Warsaw, Poland : GDAŃSK UNIVERSITY OF TECHNOLOGY, 2017, 240-249

ISBN
978-83-948046-0-2

Skup
23rd International Wood Machining Seminar

Mjesto i datum
Varšava, Poljska, 28-31.05.2017

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
feed speed, blade bluntness, tool warming, IR thermography

Sažetak
The conditions of wood processing can have a serious effect on durability of the tool blade, frequency of tool replacement and consequently the production efficiency. Bluntness of the cutting blade is affected by many processing factors, the most important being the cutting speed, cutting direction, feed rate, cutting angle, tool material and workpiece material. The right choice of kinematic relations can help avoiding the development of high temperatures at the cutting blade. This paper presents the results of research of bluntness of tool blades in sawing by circular saw oak and beech wood samples with the moisture content of 8 to 12 %, at four feed speeds (2 ; 4 ; 6.5 and 13 m/min), after sawing of 100 m. By the use of infrared thermography during sawing under given conditions, the maximum temperature of the tool was measured and then analyzed in correlation with the measured tool bluntness. The largest blade radius of 15.95 μm was measured after sawing beech samples and the smallest blade radius of 7.73 μm was measured in sawing oak samples. Statistically significant difference of the blade radius after sawing oak and beech samples was obtained at the lowest and highest feed speed (2 m/min and 13 m/min). The radius of the main cutting blade is lowered with the increase of feed speed, which is in correlation with the measured maximum temperature of the tool in wood processing at different feed speeds. The maximum temperature of the tool in sawing beech samples was 239.3 °C, and in sawing oak samples 183.4 °C. The results of research have shown that tool wear can be monitored by measuring the temperature by infrared thermography, which enables timely replacement and sharpening of tools, as well as the choice of the optimum sawing conditions.

Izvorni jezik
Engleski

Znanstvena područja
Drvna tehnologija



POVEZANOST RADA


Ustanove:
Šumarski fakultet, Zagreb

Citiraj ovu publikaciju

Jug, Matija; Beljo Lučić, Ružica; Čavlović, Anka Ozana; Šafran, Branimir
Effect of Feed Speed on Bluntness and Warming of Circular Saw in Sawing Beech and Oak Wood // International Wood Machining Seminar / Zbiec, Marcin ; Orlowski Kazimierz (ur.).
Warsaw, Poland: GDAŃSK UNIVERSITY OF TECHNOLOGY, 2017. str. 240-249 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
Jug, M., Beljo Lučić, R., Čavlović, A. & Šafran, B. (2017) Effect of Feed Speed on Bluntness and Warming of Circular Saw in Sawing Beech and Oak Wood. U: Zbiec, M. & Orlowski Kazimierz (ur.)International Wood Machining Seminar.
@article{article, editor = {Zbiec, M. and Orlowski Kazimierz}, year = {2017}, pages = {240-249}, keywords = {feed speed, blade bluntness, tool warming, IR thermography}, isbn = {978-83-948046-0-2}, title = {Effect of Feed Speed on Bluntness and Warming of Circular Saw in Sawing Beech and Oak Wood}, keyword = {feed speed, blade bluntness, tool warming, IR thermography}, publisher = {GDA\'{N}SK UNIVERSITY OF TECHNOLOGY}, publisherplace = {Var\v{s}ava, Poljska} }




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