Professor of School of Engineering, Design and Built Environment, Western Sydney University, Australia. His research interests cover Industry 4.0, Additive Manufacturing, Advanced Engineering Materials and Structures (Metals and Composites), Multi-scale Modelling of Materials and Structures, Metal Forming and Metal Surface Treatment.
2024-02-24
2024-01-04
2023-11-02
Abstract—This article presents the research results aimed at solving the problem of ensuring the hardness of welded surfaces after a machining treatment. Two methods of the thermal friction milling are proposed as a mechanical treatment – a traditional thermal friction milling and a thermal friction milling with a pulse cooling. For the experimental research the planning of experiment was carried out and the necessary number of the carried-out experiments was determined. For a processing were prepared special samples with a welded layer of the welding material, which is used in the production of LLP "Electric locomotive assembly factory" (Nur-Sultan, Kazakhstan). The results of the experimental studies have shown that both methods of the thermal friction milling provide an increase in the hardness of the welded surface. The influence of the milling modes on the hardness of the machined surface was also investigated. Optimal values of the milling modes, which provide an increase in the initial hardness of the machined surface, were established. Simulation of the process of the thermal friction milling modes and analysis of the achieved hardness of the machined surface were performed. Index Terms—thermal friction milling, pulse cooling, hardness, welding material, wear, repairing Cite: Karibek Sherov, Isa Kuanov, Yernat Imanbaev, Medgat Mussayev, Nurgul Karsakova, Bakhtiyor Mardonov, and Lutfiddin Makhmudov, "The Investigation and Improvement of the Hardness of the Clad Surface by Thermal Friction Milling Methods," International Journal of Mechanical Engineering and Robotics Research, Vol. 11, No. 10, pp. 784-792, October 2022. DOI: 10.18178/ijmerr.11.10.784-792 Copyright © 2022 by the authors. This is an open access article distributed under the Creative Commons Attribution License (CC BY-NC-ND 4.0), which permits use, distribution and reproduction in any medium, provided that the article is properly cited, the use is non-commercial and no modifications or adaptations are made.