骨のエンドミル加工における切削温度と冷却効果

概要

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In this paper, the measurement of cutting temperature associated with the bone cutting robot have been investigated for cortical bone. The temperature distribution on cutting edge just after finishing of the cutting was observed by a thermography near the cutting area, and the internal thermal distribution was also measured using the thermocouple buried near surface of the workpiece. The experimental results are summarized measured as follows. (1) The cutting temperature in up-cutting was higher than that in down-cutting. (2) When the cutting speed was increased from 7.85m/min to 62.8m/min, the cutting temperature was risen by about 10 deg.C, although the cutting force was not almost changed. (3) The cutting temperature could be lowered to about 30 deg.C using the cooled tool and bone at -5 deg.C. (4) As the result, it is suggested that the necrosis of bone tissue and cell would be avoided under this lowered cutting temperature.
公益社団法人精密工学会の論文
2006-02-05