This study presents the analysis of wire-cut electro-discharge machining (WIRE-EDM) of polymer composite material (PCM). The conductivity of the workpiece is improved by using 1 mm thick titanium plates (layers) sandwiched on the PCM. Input process parameters selected are variable voltage (50-100 V), pulse duration (5-15 μs), and pause time (10-50 μs), while the cut-width (kerf) is recognized as an output parameter. Experimentation was carried out by following the central composition design (CCD) design matrix. Analysis of variance was applied to investigate the effect of process parameters on the cut-width of the PCM parts and develop the theoretical model. The results demonstrated that voltage and pulse duration significantly affect the cut-width accuracy of PCM. Furthermore, the theoretical model of machining is developed and illustrates the efficacy within the acceptable range. Finally, it is concluded that the model is an excellent way to successfully estimate the correction factors to machine complex-shaped PCM parts.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8157388 | PMC |
| http://dx.doi.org/10.3390/mi12050571 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Investigation of oligosaccharides and allulose as sucrose replacers in low-moisture wire-cut cookies.
Food Res Int
September 2024
Department of Food Science, Purdue University, 745 Agriculture Mall Drive, W. Lafayette, IN 47907, USA. Electronic address:
Non-digestible oligosaccharides (OS) and allulose have beneficial health properties and could reduce the amount of added sugar in baked goods. In this study allulose and various OS [fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS), lactosucrose (LOS), isomalto-oligosaccharides (IMO), Promitor 70R (P70R), and xylo-oligosaccharides (XOS)] were added to a wire-cut cookie formulation at concentrations determined to have similar effects on the gelatinization temperature (T) of starch relative to sucrose. Different baking performance attributes of the doughs and cookies were assessed, including: appearance, spread, color, texture, and % moisture loss after baking.
View Article and Find Full Text PDFThe particle sizes of milled wheat fractions affect the starch digestibility and quality parameters of wire-cut cookies made thereof.
Food Funct
July 2024
Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. E-mail.
Slow digestion of starch is linked to various health benefits. The impact of wheat particle size on starch digestibility and quality of wire-cut cookies was here evaluated by including four soft wheat fractions [ flour (average diameter, 83 μm), fine farina (643 μm), coarse farina (999 μm) and bran (1036 μm)] in the recipe. The susceptibility of starch in these fractions to digestion decreased with increasing particle size, resulting in a 76% lower digestion rate for coarse farina than for flour as found with the single first-order kinetic model.
View Article and Find Full Text PDFHidden multiple comparisons increase forensic error rates.
Proc Natl Acad Sci U S A
June 2024
Department of Statistics, Iowa State University, Ames, IA 50011.
When wires are cut, the tool produces striations on the cut surface; as in other forms of forensic analysis, these striation marks are used to connect the evidence to the source that created them. Here, we argue that the practice of comparing two wire cut surfaces introduces complexities not present in better-investigated forensic examination of toolmarks such as those observed on bullets, as wire comparisons inherently require multiple distinct comparisons, increasing the expected false discovery rate. We call attention to the multiple comparison problem in wire examination and relate it to other situations in forensics that involve multiple comparisons, such as database searches.
View Article and Find Full Text PDFStudy of Wire-Cut Electro-Discharge Machining of Heat-Resistant Nickel Alloys.
Materials (Basel)
October 2023
UEC Perm Motors, Perm 614010, Russia.
This paper presents an analysis and theoretical model for assessing the quality and accuracy of wire-cut electro-discharge machining (WEDM) of products made from novel heat-resistant nickel alloys such as CrNi56KVMTYB. It is observed that WEDM processing of Ni alloy led to high surface roughness for the thick specimens, and electrical parameters such as pulse duration for the selected range depict an insignificant role in the value of surface roughness. On the other hand, the cut width of the machined surface decreases as the pulse duration increases, while the cut width is elevated for thick workpieces.
View Article and Find Full Text PDFResearch on Deterioration Mechanism and High-Precision Modelling of the Core Loss for Amorphous Alloys after Wire-Cut Electric Discharge Machining.
Materials (Basel)
March 2023
Ningbo Institute of Materials Technology and Engineering, Chinese Academy of Sciences, Ningbo 315201, China.
Amorphous alloys (AAs) have the advantage of low core loss. Thus, they can be used in high-speed motor applications. However, compared with the nominal performances, the performance of the wire-cut electric discharge machine (W-EDM)-processed AA iron core changes significantly, which limits its popularization.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!