"Laser micromachining using ultrashort pulses plays a vital role in today’s commercial and industrial applications. The laser surface texturing is a laser micromachining technique to create array of bumps/holes/grooves. The laser surface texturing is a novel technique to improve the surface tribology. In this paper the laser surface texturing was done using a Q-switched pulsed laser with 30ns FWHM pulse duration and 355nm wavelength on AISI 304 grade stainless steel samples. The samples are tested for the tribology using a pin-on disk tribometer. The comparison study was done between the textured and untextured samples for friction reduction. The results show that there is a significant reduction in the friction and increase in material lifetime and lubricant rheology with the textured samples. The samples are also tested for rectangular and circular grooving texture patterns. The results show that the circular pattern has reduced more friction than the rectangular groove pattern which implies that the oil retention was efficient in the former one. The application of laser surface texturing is extended to improve the cooking efficiency. The stainless steel pans are textured with rectangular/circular/hole pattern to overcome the cooking problem of pan stickiness. The textured sample shows significant reduction in stickiness compared to the untextured sample"--Abstract, page iii.
Liou, Frank W.
Le, Vy Khoi
Mechanical and Aerospace Engineering
M.S. in Mechanical Engineering
University of Missouri--Rolla
viii, 34 pages
© 2005 Krishnathejan Akumalla, All rights reserved.
Thesis - Restricted Access
Stainless steel -- Surfaces
Lasers -- Industrial applications
Print OCLC #
Link to Catalog Record
Electronic access to the full-text of this document is restricted to Missouri S&T users. Otherwise, request this publication directly from Missouri S&T Library or contact your local library.http://merlin.lib.umsystem.edu/record=b5767975~S5
Akumalla, Krishnathejan, "Applications of laser surface texturing in reducing friction and improving cooking efficiency" (2005). Masters Theses. 5857.
Share My Thesis If you are the author of this work and would like to grant permission to make it openly accessible to all, please click the button above.