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Control model and the experimental study on the ultrasonic vibration-assisted electrolytic in-process dressing internal grinding

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Abstract

Based on the ultrasonic vibration technology and the electrochemical principle, the ultrasonic vibration-assisted electrolytic in-process dressing internal (UAEI) grinding is realized on the vertical machining center. The mathematical control model of the UAEI grinding is established to maintain the protrusion height of abrasive grains. Simulations and fittings show that the average current is positively associated with the increase of ultrasonic frequency, grinding speed or workpiece speed, and the decrease of grinding ratio. Concrete control schemes are made by adjusting the controllable parameters. The objective judgments are obtained by comparing the experimental results under different processing conditions. The experimental results show that the surface roughness of workpiece can research 0.0487 μm, the grinding force ratio maintains at relatively stable level, topography of oxide layer presents uniform-distributed cavities, and surface micro-topography of workpiece becomes smoother with the processing parameters determined by the control model of the UAEI grinding, proving the validity of this control model of the UAEI grinding.

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Acknowledgments

The authors acknowledge the financial support from the National Natural Science Foundation of China (51175153 and 51475148). The authors also would like to thank the anonymous reviewers for the valuable comments and suggestions to improve the manuscript.

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Authors and Affiliations

  1. School of Mechanical and Power Engineering, Henan Polytechnic University, Jiaozuo, 454000, China

    Bo Zhao, XiaoFeng Jia, Fan Chen & XiaoBo Wang

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  1. Bo Zhao
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  2. XiaoFeng Jia
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  3. Fan Chen
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  4. XiaoBo Wang
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Correspondence to XiaoFeng Jia.

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Zhao, B., Jia, X., Chen, F. et al. Control model and the experimental study on the ultrasonic vibration-assisted electrolytic in-process dressing internal grinding. Int J Adv Manuf Technol 92, 1277–1289 (2017). https://doi.org/10.1007/s00170-017-0203-7

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  • DOI: https://doi.org/10.1007/s00170-017-0203-7

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