Study of dished end forming by hot forming Vs fully machining method

SAKTHIVEL S; P VIJAYAKUMAR

doi:10.30574/ijsra.2023.8.1.0132

ISSN Approved Journal || eISSN: 2582-8185 || CODEN: IJSRO2 || Impact Factor 8.2 || Google Scholar and CrossRef Indexed

Peer Reviewed and Referred Journal || Free Certificate of Publication

Research and review articles are invited for publication in March 2026 (Volume 18, Issue 3) Submit manuscript

Study of dished end forming by hot forming Vs fully machining method

SAKTHIVEL S ^* and P VIJAYAKUMAR

Department of Mechanical Engineering, Prist University, Vallam, Thanjavur, Tamilnadu, India.

Research Article

International Journal of Science and Research Archive, 2023, 08(01), 861–874.

Article DOI: 10.30574/ijsra.2023.8.1.0132

DOI url: https://doi.org/10.30574/ijsra.2023.8.1.0132

Publication history

Received on 25 December 2022; revised on 09 February 2023; accepted on 11 February 2023

Abstract

Hemispherical dished end by fully machining from hollow forging instead of conventional process like hot forming, cold forming, deep drawing, flanging and dishing. For bulk and mass production of dished ends conventional method used. But for each and every dished end with different material and different size we go for fully machining from hollow forging material. Economically, cycle time and equivalent strength to compare to conventional method.

Keywords

Dished End; Hot Forming; Fully Machining; Forging; Heat Treatment; Yield Strength

Download Article PDF

https://ijsra.net/sites/default/files/fulltext_pdf/IJSRA-2023-0132.pdf

Preview Article PDF

How to cite this article

SAKTHIVEL S and P VIJAYAKUMAR. Study of dished end forming by hot forming Vs fully machining method. International Journal of Science and Research Archive, 2023, 08(01), 861–874. Article DOI: https://doi.org/10.30574/ijsra.2023.8.1.0132

Copyright © Author(s). All rights reserved. This article is published under the terms of the Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution, and reproduction in any medium or format, as long as appropriate credit is given to the original author(s) and source, a link to the license is provided, and any changes made are indicated.

All statements, opinions, and data contained in this publication are solely those of the individual author(s) and contributor(s). The journal, editors, reviewers, and publisher disclaim any responsibility or liability for the content, including accuracy, completeness, or any consequences arising from its use.