![Sample our Physical Sciences journals, sign in here to start your FREE access for 14 days]({"type":"image" , "src" : "/sda/110819/TOC-Subject-Sample-2021-Physical-Sciences.jpg"})
Abstract
The effect of infeed rate on the thickness of the white layer, surface metallography, and specific grinding energies during centreless grinding have been determined, and the maximum grinding zone temperature calculated. The average thickness of the white layer is a well defined function of the machining conditions, and increases approximately linearly from 0.24 to 1.53 μm as the infeed rate increases from 0.14 to 1-56 mm min−1. The surface roughness increases with the depth of white layer, which is formed essentially by a process of intense plastic deformation. The results are discussed in terms of Shaw’s Brinell indentation model of grinding.