Jin, T.Stephenson, David J.2011-04-212011-04-212008-05-09Jin, T., Stephenson D.J., A study of the convection heat transfer coefficients of grinding fluids, Cirp Annals-Manufacturing Technology, 2008, Volume 57, Issue 1, Pages 367-370.0007-8506http://dx.doi.org/10.1016/j.cirp.2008.03.074http://dspace.lib.cranfield.ac.uk/handle/1826/5232By using hydrodynamic and thermal modelling, the variation of the convection heat transfer coefficient (CHTC) of the process fluids within the grinding zone has been investigated. Experimental measurements of CHTC for different grinding fluids have been undertaken and show that the CHTC depends on the grinding wheel speed and the fluid film thickness within the contact zone. The film thickness is determined by grinding wheel speed, porosity, grain size, fluid type, flow rate and nozzle size. The CHTC values are compared for a wide range of grinding regimes, including HEDG, creep feed and finish grinding.en-UKNOTICE: this is the author’s version of a work that was accepted for publication in Cirp Annals-Manufacturing Technology. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Cirp Annals-Manufacturing Technology, VOL 57, ISSUE 1, (2008) DOI10.1016/j.cirp.2008.03.074Article