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Vpliv tehnoloških parametrov obdelave na kakovost obdelane površine javorjevine : diplomski projekt = Influence of technological parameters on the quality of machined maple wood surface : B. Sc. thesisMakuc, MatejRaziskali smo vpliv tehnoloških parametrov na kakovost obdelane površine javorjevine pri premočrtnem odrezovanju. Eksperiment je bil sestavljen iz 2 delov. Najprej smo raziskali vpliv kota poteka ... tkiva, kjer smo spreminjali kot od 0° do 90° v stopnjah po 22,5° (0° pomeni radialno teksturo, 90° pa tangencialno). Cepilni kot rezila je znašal 20°, debelina odrezka pa 0,1 mm. Zatem smo proučili vpliv cepilnega kota rezila ter debeline odrezka na kvaliteto obdelane površine; koti so znašali: 5°, 15°, 25° in 35°; debeline odrezka pa: 0,05 mm, 0,1 mm in 0,15 mm. Za vsako kombinacijo parametrov smo naredili 2 reza, pri vsakemu rezu pa smo z merilnikom hrapavosti naredili 2 meritvi na ranem in kasnem lesu in tako določili parametre Ra, Rz in Rmax. Ugotovili smo, da je najboljša kvaliteta površine pri kotu tkiva 22,5°, debelini odrezka 0,05 mm ter cepilnim kotom rezila 15°Type of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [M. Makuc], 2015Language - slovenianCOBISS.SI-ID - 2425993
Author
Makuc, Matej
Other authors
Merhar, Miran |
Gornik Bučar, Dominika |
Fajdiga, Gorazd
Topics
javorjevina |
odrezovanje |
hrapavost |
kakovost površine |
maple wood |
cutting |
roughness |
surface quality
Library/institution |
City | Acronym | For loan | Other holdings |
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BF, Department of Wood Science and Technology, Lj. | Ljubljana | BFLES |
reading room 1 cop.
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Year | Impact factor | Edition | Category | Classification | ||||
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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DRS, in which the journal is indexed
Database name | Field | Year |
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Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Makuc, Matej | |
Merhar, Miran | 22063 |
Gornik Bučar, Dominika | 10340 |
Fajdiga, Gorazd | 15683 |
Source: Personal bibliographies
and: SICRIS
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