Department of Mechanical Engineering, University o f Bremen, West Germany and
Department of Mechanical Engineering, University of Kuwait
ABSTRACT
Compared with conventional grinding processes, creep-feed grinding has frequently been suspected as the reason for inferior work quality regarding thermal effects in the work-surface layer. Analytical investigations, temperature measurements and practical observations, however, demonstrate clearly that in contrast to this common opinion the work-surface temperature in creep-feed grinding does indeed decrease significantly with increasing depth of cut.
Beginning with a survey on the practical state-of-the-art of creep-feed grinding, the grinding forces and their relation to the grinding energy and the resulting work-surface temperatures are then described analytically. Finally, temperature measurements obtained by means of an improved microthermocouple are presented, proving the established analytical results.