• Journal of the Korean Society for Precision Engineering
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• v.10 no.2
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• pp.161-169
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• 1993

The elimination of chatter vibration is necessary to improve the precision and the productivity of the cutting operation. A new mathematical model of chatter vibration is presented in order to predict the dynamic cutting force from the static cutting data. The dynamic cutting force is analytically expressed by the static cutting coefficient and the dynamic cutting coefficient which can be determined from the cutting mechanics. The stability analysis is carried out by a two degree of freedom system. The chatter experiments are conducted by exciting the cutting tool with an impact hammer during an orthogonal cutting. A good agreement is shown between the stability limits predicted by theory and the critical width of cut determined by experiments.

• Transactions of the Korean Society of Mechanical Engineers
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• v.13 no.3
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• pp.424-432
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• 1989

A mathematical model is developed for determination of the dynamic cutting force from static cutting data. The dynamic cutting force is analytically expressed by the static cutting coefficient and the dynamic cutting coefficient which can be determined from the cutting mechanics. The proposed model is verified by the chatter stability charts. A good agreement was shown between the stability limits predicted by the theory and the critical width of cut determined by experiments. The static cutting coefficient dominates high speed chatter stability, while the dynamic cutting coefficient dominates low speed chatter stability.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1992.04a
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• pp.28-32
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• 1992

The elimination of chatter vibration is necessary to improve the precision and the productivity of the cutting operation. A new mathematical model of chatter vibration is pressented in order to predict dynamic cutting force from static cutting data. Chatter vibration occurring in the tool structure of lathe is treated theoretically, considering the regenerative effect. The Stability Analysis is carried out by a two degress of freedom system. The dynamic cutting force is analytically expressed by the static cutting coefficient and the dynamic cutting coeccicient which can be determined from the cutting mechanics. The static cutting coefficient controls high speed chatter stability, while the dynamic cutting coefficient dominates low chatter stability. From above considerations, the cirtical width of cut which governs chatter stability was obtained.

• Journal of the Korean Society for Precision Engineering
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• v.10 no.4
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• pp.216-226
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• 1993

Three dimensional cutting is considered as an equivalent orthogonal cutting through the plane containing both the cutting velocity vector and the chip flow velocity vector in dynamic cutting process. An analytical expression of dynamic cutting force is obtained from the cutting parameters determined by the static cutting. Particular attention is paid to the energy supplied to the vibratory system of cutting tool with two degree of freedom. In this approach, the phase lag of the horizontal vibration of the tool behind the vertical vibration and the direction angle of the fluctuating cutting force is considered in point of stability limits. Chatter vibration can be effectively suppressed by relatively increasing the spring constant and the damping coefficient of the cutting system in the vertical cutting force direction. A good agreement is found between the stability limits predicted by theoretical value and experimental results.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11c
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• pp.578-585
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• 2000

Geometrical characteristics of fresh red pepper(Capsicum annuum L.) were measured and indexed to define some important geometrical characteristics, and malformation of body and fruit stalk which are necessary for the design of the equipments for cutting, spreading and alignment of red pepper in developing a fruit stalk remover of fresh red pepper. The effects of bending of body and fruit stalk on the equipments of cutting, spreading and alignment were studied. The maximum lengths of some parts of fresh red pepper were found to be 180 mm, 125 mm, 144 mm, 67 mm and 76 mm for the body, the bent part of body, the fruit stalk, the bent part and the straight part of fruit stalk, respectively. The fresh red pepper with bending indices more than 0.4 and 0.3 for the body and the fruit stalk, respectively, was defined to be malformed based on the result of cutting rate using cutting unit; while the other ones to be normal in shape. Based on this, among the total fresh red peppers tested, 47%, 40% and 20% were found malformed for the body, the fruit stalk, and for both of the body and the fruit stalk. Malformed red peppers were poorer in spreading and alignment than normal ones, and the processed quantity was decreased with increased feed rate. The required time for the malformed peppers to pass on the alignment plate inclined at 30 increased rapidly at 8.3 Hz with increased feed rate. For the fresh red peppers with average moisture content of 85%,w.b., the maximum tensile strength between fruit stalk and body was 88.1 N; the maximum cutting resistances were 92.1 N and 94.9 N for the fruit stalk-calyx joint and body, respectively. Average coefficients of static friction were 0.99, 0.62, 0.59 and OJ, respectively, for the surfaces of rubber, galvanized iron, acryl and plywood.

• Safety and Health at Work
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• v.9 no.2
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• pp.180-183
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• 2018

Background: This research investigates the degrees of slipperiness felt by the participants who walk on contaminants applied to a floor surface to decide degrees of slipperiness for various contaminants. Methods: For the experiment, 30 participants walked on a floor to which six contaminants were applied. All participants took the analytic hierarchy process (AHP)-based slipperiness questionnaire survey for the six kinds of contaminants, and the results were compared with the coefficient of friction. Results: The results of slip risk from the AHP indicate that grease is the most slippery of the six contaminants, followed by diesel engine oil, hydraulic oil, cooking oil, water-soluble cutting oil, and water in a decreasing order of slipperiness. When the results of slip risk from the AHP are compared with the static coefficient of friction for each contaminant, the order of slip risk follows the same trend. Although the results of slip risk from the AHP coincide with the static coefficient of friction, further study would be needed to investigate this relationship. Conclusion: This study will contribute as reference material for future research on preventing industrial accidents that result in falls from high places due to slipping.