Investigation of surface quality effect of cutting width in white colored real marbles in CNC machine using Taguchi experimental design method

In this study, the effects of cutting width, feed rate and cutting depth parameters on surface roughness were investigated using Taguchi experimental design method to obtain the best surface roughness after milling with 6 real marble CNC machines in white color. S/n ratios were calculated using the 'smallest best' approach to determine the optimum levels of the parameters. Variance analysis (Anova) has confirmed the relationship between machining parameters and surface roughness. The grain size of the natural stones and surface roughness were investigated by correlation. As a result of the studies; 1 mm depth for Afyon white marble, 1 mm cutting width and 2500 mm/min progress rate, Bursa Kemalpaşa white marble 2 mm depth, 1 mm cutting width, 2500 mm/min Progress Rate, 1 mm depth for Marmara white marble, 1 mm cutting width, 2500 mm/min Progress Rate, 1 mm depth for Mugla white marble, 1 mm cutting width, 3000 mm/min Progress Rate, The lowest surface roughness values were obtained at feed rate of 2000 mm/min, 1 mm depth for Kütahya white, cutting width of 1 mm, feed rate of 2000 mm/min. Overall, the best surface roughness was obtained at a depth of 1mm. Bursa Kemalpaşa white marble effect as a result of the presence of tissue differentiation. The surface roughness increases as the width increases in the cutting widths. This shows us that cutting width and cutting depth are the most effective parameters. Keywords: Natural Stone, Computer Numerical Control (CNC), Taguchi Method, Surface Roughness, Processing Parameters