Feedrate scheduling strategies for free-form surfaces

Abstract

Free-form machining is one of the commonly used manufacturing processes for several industries such as automobile, aerospace, die and mold industries. In 3D complicated free-form surfaces, it is critical, but often difficult, to select applicable cutting conditions to achieve high productivity while maintaining high quality of parts. It is essential to optimize the feedrate in order to improve the machining efficiency of the ball-end milling. Conservative constant feedrate values have been mostly used up to now since there was a lock of physical models and optimization tools for the machining processes. The common approach used in feedrate scheduling is material removal rate (MRR) model. In the MRR based approach, feedrate is inversely proportional to either average or instantaneous volumetric removal rate. Commonly used CAM programs and NC code generators based on only the geometric and volumetric analysis, but they do not concern the physics of the free-form machining process yet. The new approach that is also introduced in this paper is based on the mechanics of the process. In other words, the force-based models in which feedrate is set to values which keep either average or instantaneous machining forces to prescribed values. In this study, both feedrate scheduling strategies are compared theoretically and experimentally for 3D ball-end milling of free-form surfaces. It is shown that MRR based feedrate strategy outputs higher feedrate values compared to force based feedrate strategy. High feedrate values of the MRR strategy increase the cutting forces extensively which can be damaging to the part quality and to the CNC Machine. When the new force based feedrate-scheduling strategy introduced in this paper is used, it is shown that the machining time can be decreased significantly along the tool path. The force-based feedrate scheduling strategy is tested under various cutting conditions and some of the results are presented in the paper. (C) 2005 Elsevier Ltd. All rights reserved.