Journal of Shanghai Jiao Tong University (Science) ›› 2020, Vol. 25 ›› Issue (2): 230-236.doi: 10.1007/s12204-019-2145-8
GAO Zhifa (高志发), CHEN Qiang (陈强), WU Jianxin (武建新), LIU Xiaoyu (刘晓宇)
出版日期:
2020-04-01
发布日期:
2020-04-01
通讯作者:
WU Jianxin (武建新)
E-mail:wujx@imut.edu.cn
GAO Zhifa (高志发), CHEN Qiang (陈强), WU Jianxin (武建新), LIU Xiaoyu (刘晓宇)
Online:
2020-04-01
Published:
2020-04-01
Contact:
WU Jianxin (武建新)
E-mail:wujx@imut.edu.cn
摘要: The edge-curved ice spoon is a wooden tool to eat ice cream, and the machine tool adopted to chamfer and deburr the unformed curved edge ice spoon is called surface-taking machine (chamfering machine). In the course of cutting, the results are primarily dependent on the speed of cutter shaft. In order to guarantee the quality of the spoon, scraping-edge device of the surface-taking machine is anatomized and designed, and the working principle of the surface picking machine is introduced. The cutting force is analyzed from theoretical and experiential perspectives. The device is modeled in the SolidWorks and simulated by ADAMS to attain time-varying curves of scraping-edge device displacement and contact force of the cam and wheel. The modal analysis of the cutter shaft is carried out on ANSYS Workbench, the vibration frequency and vibration mode of the former six steps are attained, and the critical speed of the cutter shaft is calculated to determine the rotational speed of the cutter shaft, which effectively avoids the resonance zone and ensures the effective operation of device. Additionally, the actual production and processing are able to lay a theoretical basis.
中图分类号:
GAO Zhifa (高志发), CHEN Qiang (陈强), WU Jianxin (武建新), LIU Xiaoyu (刘晓宇). Key-Component Force and Modal Analysis of Chamfering Machine for Curved Side-Shaped Ice Spoon[J]. Journal of Shanghai Jiao Tong University (Science), 2020, 25(2): 230-236.
GAO Zhifa (高志发), CHEN Qiang (陈强), WU Jianxin (武建新), LIU Xiaoyu (刘晓宇). Key-Component Force and Modal Analysis of Chamfering Machine for Curved Side-Shaped Ice Spoon[J]. Journal of Shanghai Jiao Tong University (Science), 2020, 25(2): 230-236.
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