V bükme prosesinde geri esnemeye etki eden proses parametrelerinin deneysel araþtýrýlmasý

Bükülerek þekillendirilmiþ DC 01 kalite sac malzemeler; beyaz eþya, mobilya, mutfak, çeþitli ev eþyalarý ve otomotiv sektörü baþta olmak üzere, endüstride birçok sektörde yaygýn olarak kullanýlmaktadýr. Bükülerek þekillendirilen ürünlerde karþýlaþýlan en önemli þekillendirme kusuru geri esnemedir. Bu çalýþmada; DC01 kalite sac malzemenin V bükme yöntemiyle þekillendirmede oluþan geri esnemeye, ütüleme süresi (0 s, 10 s, 20 s ve 40 s), bükme açýsý (15°, 30°, 45°, 60°, 75° ve 90°) ve zýmba uç radyüsü (0 mm, 2 mm, 4 mm ve 6 mm) parametrelerinin etkisi deneysel araþtýrýlmýþtýr. Deneysel çalýþmalar sonucunda; geri esnemenin, ütüleme süresinin 10 s. lik artýþýna baðlý olarak ortalama 0.18 derece azaldýðý, bükme açýsýnýn 15 derecelik artýþýna baðlý olarak da ortalama 0.44 derece arttýðý gözlemlenmiþtir. Ayrýca geri esnemenin zýmba uç radyüsündeki 2 mm. lik artýþa baðlý olarak da ortalama 0.27 derece arttýðý gözlemlenmiþtir.

Experimental investigation of effect of process parameters on springback in v bending process

DC01 quality sheet metal parts which were shaped by bending are commonly used in white goods, furniture, kitchen, a variety of household goods and in various industries, particularly the automotive industry. The most important shaping flaw of the bended parts is spring-back. In this study, the effects of holding times (0 s, 10 s, 20 s and 40 s), bending angles (15°, 30°, 45°, 60°, 75° and 90°) and punch radii (0 mm, 2 mm, 4 mm and 6 mm) on spring-back while v bending were investigated. At the end of the experiments the following results were observed; spring-back angles decreased 0.18 degrees on average while the holding times were increasing 10 seconds, spring-back angles increased 0.44 degrees on average while bending angles were increasing 15 degrees. Furthermore, an increase of 2 millimetres in punch radii resulted in an increase in spring-back angles (0.27 degrees on average).