The object of research: the technological processes of machining of complex molding equipment for the food industry.
The aim of the study: the theoretical definition and justification of the conditions for a significant increase in quality, accuracy, productivity and reduce the complexity of machining by reducing its thermal and power stresses. On this basis, the development of effective technological processes for machining complex molding equipment for the food industry using modern high-speed CNC machine tools such as "machining center" and advanced cutting blade carbide and ceramic tools with wear-resistant coatings.
Research methods and equipment: theoretical research was conducted using methods based on the fundamental principles of mechanical engineering technology, the theory of material cutting, material resistance, thermo physics, mathematical analysis and mathematical modeling. During the experimental researches a mathematical statistics apparatus, a portable device for measuring surface roughness Hommel TESTER W5, gauges (calipers), digital calipers with the price of 0.01 mm, portable hardness tester NOVOTEST were used.
Theoretical and practical results: the generalized mathematical models have been developed for determining the parameters of thermal process and power stress during machining, the conditions for their reduction are substantiated by using high-speed cutting technologies - turning, boring and milling on modern high-speed metal-cutting machines with CNC machine tools such as "machining center" and advanced cutting blade carbide and ceramic tools with wear-resistant coatings.
On this basis, a methodology for developing and implementing effective technological processes of blade processing of complex molding equipment for the food industry, which allowed to reduce the complexity of processing up to 10 times and to expand the range of its manufacture with high quality and competitiveness in terms of small and artificial production up to 200 times.
Scientific novelty: the generalization of theoretical decisions for determining the parameters of thermal process during machining is carried out, under conditions of achievement of the final value of the depth of heat penetration into the surface layer of the work piece and taking into account the analytically established distribution of heat which arises during cutting and arrives into surface layer of the work piece, chips and coolant supply, which allows a scientifically sound approach to the establishment and selection of rational structures and parameters of technological processes of machining of complex molding equipment for the food industry. A new universal technological parameter of machining is proposed - the maximum cutting temperature, which is achieved by the transition to chips of all heat released during cutting, and according to which the main condition for reducing the cutting temperature is to reduce energy consumption of machining using modern blade technologies. The mathematical models for determining the parameters of force tension during blade processing and elastic displacements that occur in the technological system are developed. The technological possibilities of improving the quality, accuracy, productivity and complexity of machining of complex molding equipment for the food industry by using high-speed cutting technologies are substantiated.
The degree of introduction: the technological processes of machining of complex molding equipment for the food industry are developed, and introduced into the main production of Empire of Metals Ltd., as well as in the educational process of the department " Mechanical Engineering Technology and Metal-Cutting Machines" NTU "Kharkiv Polytechnic Institute" and Economic and Technological Institute named after Robert Elworthy (Kropyvnytskyi city).
The field of use: food industry enterprises.
