Author : Mandeep Singh and Ashwani Kumar

To judge the success of a machining operation, surface finish of the machined parts is one of the important criteria. The value of optimum machining parameters (for better surface finish) can be either decided on the basis of a large number of experimental trails or design of experiments (DoE) can be used to predict the same with significantly lesser number of experimental trails. The aim of this work was to reveal the application of Taguchi method to study the effect of the machining/cutting parameters for surface finish during turning of AISI 1020 steel under different cutting environments. The results revealed that spindle speed was the most influential factor which affected surface roughness in dry turning as well as wet turning. However, depth of cut was second influential factor in dry turning but feed rate was more influential than depth of cut during wet turning.

Keywords: Machining, Turning, Steel, Surface finish, Taguchi, Minitab, Anova.

Article published in International Journal of Current Engineering and Technology, Vol.8, No.1 (Jan/Feb 2018)