Technical and Technological Factors' Effects on Quality of the Machined Surface and Energetic Efficiency When Planar Milling Heat-treated Meranti Wood

As heat-treated wood has an ever-increasing application, the research of its machining is the subject of many studies. This article investigated the technical, technological, material, and tool-related factors that influence the quality of the machined surface (average roughness Ra) and energy consumption during the process of planar milling of heat-treated meranti wood. The experimental measurements were performed on samples that were treated by four methods at temperatures of 160 degrees C, 180 degrees C, 200 degrees C, and 220 degrees C. One sample was in its natural state. The cutting conditions were as follows: feed rates 6 m x min-1, 10 m x min-1, and 15 m x min-1, cutting speeds of 20 m x s-1, 40 m x s-1, and 60 m x s-1, and tool rake angles of 20 degrees, 25 degrees, and 30 degrees. Experimental measurement of the surface roughness was performed using an LPM - 4 profilometer. Individual measurements of cutting power were performed via a frequency converter. The experiments determined the effects of the individual parameters on surface roughness in the following order: rake angle, heat treatment of the material, feed rate, and cutting speed. The effects of observed parameters on energetic efficiency were in the order: cutting speed, feed rate, rake angle, and heat treatment.