A study of the convection heat transfer coefficients of grinding fluids

dc.contributor.authorJin, T.-
dc.contributor.authorStephenson, David J.-
dc.date.accessioned2011-04-21T23:11:07Z
dc.date.available2011-04-21T23:11:07Z
dc.date.issued2008-05-09T00:00:00Z-
dc.description.abstractBy using hydrodynamic and thermal modelling, the variation of the convection heat transfer coefficient (CHTC) of the process fluids within the grinding zone has been investigated. Experimental measurements of CHTC for different grinding fluids have been undertaken and show that the CHTC depends on the grinding wheel speed and the fluid film thickness within the contact zone. The film thickness is determined by grinding wheel speed, porosity, grain size, fluid type, flow rate and nozzle size. The CHTC values are compared for a wide range of grinding regimes, including HEDG, creep feed and finish grinding.en_UK
dc.identifier.citationJin, T., Stephenson D.J., A study of the convection heat transfer coefficients of grinding fluids, Cirp Annals-Manufacturing Technology, 2008, Volume 57, Issue 1, Pages 367-370.
dc.identifier.issn0007-8506-
dc.identifier.urihttp://dx.doi.org/10.1016/j.cirp.2008.03.074-
dc.identifier.urihttp://dspace.lib.cranfield.ac.uk/handle/1826/5232
dc.language.isoen_UKen_UK
dc.publisherTechnische Rundschau, Hallwag Publishers; 1999en_UK
dc.rightsNOTICE: this is the author’s version of a work that was accepted for publication in Cirp Annals-Manufacturing Technology. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Cirp Annals-Manufacturing Technology, VOL 57, ISSUE 1, (2008) DOI10.1016/j.cirp.2008.03.074
dc.titleA study of the convection heat transfer coefficients of grinding fluidsen_UK
dc.typeArticleen_UK

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