An Experimental Study of the Effect of Control Parameters on the Surface Roughness in Turning Operation of EN 353 Steel

Surface quality is one of the specified manufacturer requirements for machined parts. There are many parameters that have an effect on surface roughness, but those are difficult to quantify adequately in finish turning operation such as cutting speed, feed rate, and depth of cut are known to have a large impact on surface quality. The Taguchi method is one of the statistical tools, to investigate influence of surface roughness by cutting parameters such as cutting speed, feed and depth of cut. The Taguchi process helps to select or to determine the optimum cutting conditions for turning process. Many researchers developed many mathematical models to optimize the cutting parameters to get lowest surface roughness by turning process. The Taguchi design of experiments was used for optimizing quality and performance output of manufacturing processes.

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