Experimental investigation of cutting parameters influence on surface finish during turning of steel using Taguchi approach

Abstract

Surface finish of the machined parts is one of the important criteria to judge the success of a machining operation. 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 purpose of this study was to demonstrate the application of Taguchi method to optimise the machining/cutting parameters for surface finish during turning of AISI 1018 steel under different cutting environments. Using MINITAB software, other statistical techniques such as analysis of variance (ANOVA) and test for equal variances were also performed to confirm results of Taguchi analysis and compare surface roughness under different cutting environments respectively. In addition to surface roughness, effect of different cutting parameters was also observed on workpiece-tool interface temperature.