Cutting Force Analysis of Bovine Acetabular Cartilage

Abstract

Abstract Acetabular cartilage reaming is one of the significant procedures for guaranteeing artificial hip joint reconstruction quality in total hip arthroplasty. However, reaming issues like reamer slippage, deformation, cartilage damage and thermal necrosis are still persistent for lacking understanding of cartilage cutting mechanics. In this work, two-dimensional orthogonal cutting experiments of acetabular cartilage were conducted to investigate the effect of cartilage material, tool geometry and process parameters on cutting forces. The results show that cutting forces are closely related to the structural characteristic of cartilage, and cutting forces increase with cutting depth and cutting position in the thickness direction. Cutting speed has little effect on cutting forces when cutting depth is small and cutting forces increase with cutting speed when cutting depth is large. Cutting forces decrease with rake angle and increase with corner radius and have no significant change with clearance angle. ANOVA shows that forces are more sensitive to cutting depth and rake angle than to cutting speed. These results can deepen the understanding of the mechanics of the cartilage cutting process and assist the development of innovative cutting devices.