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Image of KAJI EKSPERIMENTAL PENGARUH VARIASI DEPTH OF CUT DAN FEEDING PADA PROSES PEMESINAN BUBUT TERHADAP HEAT DISSIPATION DI ZONA DEFORMASI

Skripsi

KAJI EKSPERIMENTAL PENGARUH VARIASI DEPTH OF CUT DAN FEEDING PADA PROSES PEMESINAN BUBUT TERHADAP HEAT DISSIPATION DI ZONA DEFORMASI

Manullang, Brillian Ariyanto Pratama  - Personal Name;

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Penilaian anda saat ini :  

The lathe is a tool that moves the workpiece by rotating the object, then directs the tool parallel to the rotating axis on the workpiece. During the turning process, a number of parameters are required to achieve the desired results including depth of cut, feeding, cutting speed, and cutting time. The continuous metal cutting process also causes temperature changes in the workpiece and tool. This happens because the cutting energy turns into heat energy when the tool comes into contact with the workpiece. This research utilises an experimental method that use a k-type thermocouple on the cutting tool in the tertiary zone with VBMT 160408 VF carbide inserts. The material used was AISI 1045 carbon steel. This research shows that the greater the depth of cut, the greater the cutting temperature produced in the turning process, overall the results of this study prove the truth of the theory. In addition, the impact of the feeding where the results obtained are the greater the value of the feeding the more the cutting temperature decreases. From the experimental results, it was found that variations in depth of cut and feeding produced significant differences in cutting temperature. The maximum cutting temperature occurs when the depth of cut is 0,4 mm and feeding is 0,091 mm/rev reaching 54.10°C. On the other hand, the minimum cutting temperature occurs when the depth of cut is 0,2 mm and feeding is 0,106 mm/rev with a temperature of 40°C.


Availability
Inventory Code Barcode Call Number Location Status
2407003893T147565T1475652024Central Library (Reference)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1475652024
Publisher
Indralaya : Prodi Teknik Mesin, Fakultas Teknik Universitas Sriwijaya., 2024
Collation
xviii, 90 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
670.423 07
Content Type
Text
Media Type
unmediated
Carrier Type
-
Edition
-
Subject(s)
Prodi Teknik Mesin
Pemesinan Bubut
Specific Detail Info
-
Statement of Responsibility
KA
Other version/related
TitleEditionLanguage
HUBUNGAN MINAT SISWA DAN PENGETAHUAN DASAR PRAKTIK PEMESINAN DENGAN PRESTASI BELAJAR PADA MATA PELAJARAN TEKNIK PEMESINAN BUBUT.id
KAJI EKSPERIMENTAL PENGARUH VARIASI DEPTH OF CUT DAN CUTTING SPEED TERHADAP DISTRIBUSI TEMPERATUR DAN HEAT FLUX PADA MATA PAHAT DALAM PROSES PEMESINAN BUBUT. id
ANALISIS PENGARUH VARIASI GERAK MAKAN DAN KEDALAMAN POTONG TERHADAP NILAI DIFUSIVITAS TERMAL MATA PAHAT DALAM PROSES PEMESINAN BUBUT DENGAN KECEPATAN POTONG KONSTAN-id
File Attachment
  • KAJI EKSPERIMENTAL PENGARUH VARIASI DEPTH OF CUT DAN FEEDING PADA PROSES PEMESINAN BUBUT TERHADAP HEAT DISSIPATION DI ZONA DEFORMASI
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