An improved grinding temperature model considering grain geometry and distribution.

This work is motivated by the fact that one key parameter of r, which is defined as the effective contact radius of grain, in grinding temperature calculation model (TCM) proposed by Marinescu et al. is usually assumed as a constant in the range of 5-20 μm in different grinding conditions, and this assumption often leads to poor prediction accuracy and limits the widespread application of this model. In this paper, an improved temperature calculation model (I-TCM) considering the grain geometry and distribution is proposed to further optimize the grinding temperature. In this new model, the convection heat transfer coefficient ( h) is modified considering the cone angle ( θ), grain size ( g), and grain concentration ( V) effects, and the 'workpiece-wheel' partition ratio ( R) is improved considering the cone angle effect. Theoretical analysis and experiments are carried out for verification in details. The results show that the I-TCM gives the better match with the experimental results than the existing TCM, in which the R values characterized by the cone angle and effective contact radius of grain are more sensitive to the grinding temperature than the convection heat transfer coefficient. Furthermore, the effects by the grain size and grain concentration on the grinding temperature could be negligible for the simplification of the calculation process. The I-TCM given in this paper is helpful to the optimization and control of temperature in a practical grinding process. [ABSTRACT FROM AUTHOR]