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Determination of Ideal Cutting Conditions for Maximum Surface Quality and Minimum Power Consumption During Hard Turning of AISI 4140 Steel Using TOPSIS Method Based on Fuzzy Distance

  • Research Article-Mechanical Engineering
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Abstract

In this study, hard turning tests are carried out on the hardened AISI 4140 steel material. Power consumption, sound intensity, processing time and surface roughness values are measured for all combinations of cutting conditions such as three different cutting speeds, three different feed rates, three different depths of cut and two different tool cutting edge angle. According to these measurements, the ideal cutting condition is found by using the TOPSIS method which is integrated by fuzzy Hamming distance, Euclidean distance and Hausdorff distance measure methods. Also in case that machinability parameters have different importance degrees, ideal cutting condition is determined by using the weighted fuzzy distance measure method. According to the experimental results obtained, it is observed that the surface roughness value increased with the increasing feed rate. Roughness values obtained at 90 degree tool cutting edge angle are lower than 62.5 degrees. It is observed that the sound intensity increases with the increasing feed rate. The machining time is reduced with increasing feed rate, depth of cut and cutting speed. Thus, total power consumption is reduced.

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Authors and Affiliations

  1. Department of Mathematics, Faculty of Sciences, Çankırı Karatekin University, 18100, Çankırı, Turkey

    Faruk Karaaslan

  2. Çankırı Karatekin University Vocational College, Taşmescit, 18200, Çankırı, Turkey

    Abidin Şahinoğlu

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  1. Faruk Karaaslan
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  2. Abidin Şahinoğlu
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Correspondence to Faruk Karaaslan.

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Karaaslan, F., Şahinoğlu, A. Determination of Ideal Cutting Conditions for Maximum Surface Quality and Minimum Power Consumption During Hard Turning of AISI 4140 Steel Using TOPSIS Method Based on Fuzzy Distance. Arab J Sci Eng 45, 9145–9157 (2020). https://doi.org/10.1007/s13369-020-04635-y

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  • DOI: https://doi.org/10.1007/s13369-020-04635-y

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