Study of the Surface Roughness affecting on the Tribological Properties of Polyoxymethylene by Turning Process

Abstract

This work focuses on a study of the surface roughness affecting the tribological properties of polyoxymethylene parts processed by machining, for application in the production of mechanical components in the food processing and bakery industries. The specimens were measured for surface roughness, analysis of turning surface, and wear test by block-on-ring tester under dry. The results showed that the optimal face turning parameters are at a feed rate of 0.08 mm/rev, cutting speed of 255 m/min, depth of cut 0.4 mm, and the lowest surface roughness value, when increasing the feed rate, it is found that turning surface on the specimens similar to cycloid pattern. In addition, the surface roughness of the specimens has a significant effect on the contact surface, influencing the friction accumulated on the contact surface causing the polyoxymethylene to stretch and polymers to transfer film on the steel surfaces. However, incrementing the applied load values increases the weight loss and the wear rate.