THE IMPACT FORCED FLUID COOLING OF FRICTION PAIRS IN AUTOMOTIVE CLUTCHES ON ITS THERMAL LOAD


Cite item

Full Text

Abstract

The article is describe the results of experimental investigations of forced fluid cooling of friction pairs in wet clutches on their thermal load. It is found that forced fluid cooling of the friction clutch can significantly increase the time of engagement and slipping in comparison with the time of operation similar couplings presently used on tractors and automobiles. It is found that at steady clutch disc temperature greatest influence parameters such as the pressure on the friction surface, the amount of cooling oil and its temperature in the inlet area of friction and has a much smaller effect change in the relative sliding speed of the rubbing surfaces. With increasing pressure on the disc friction surfaces with 0,501 to 2,82 MPa at specific consumption of oil 6,810-3 m3/(m2s) and the constant rotation frequency of 1000 min-1 a steady-state temperature is reduced by 15 % (from 143 to 125 °C). Therefore, by increasing the friction power 165 % (from 24,92 to 9,39 kW) temperature of clutch disc increases only by 75 %. With the increasing of specific oil consumption on the friction surface by 20 % (from 5,65 10-3 to 6,8 10-3 m3/(m2s)) at a pressure of 2,06 MPa and a constant speed of 1000 min-1 a steady-state temperature is reduced by 15 % (from 143 to 125 °C). The increasing in the at a speed of 100 % (from 500 to 1000 min-1) and, respectively, and friction power by 52 % (from 16,33 to 24,92 kW) at the pressure of 2,82 MPa and a permanent specific consumption of oil increases steady disk temperature by 19 % (from 122 to 145 °C). Based on the results of experimental studies found that increasing friction power per 1 kW due to the gain of a pressure on the friction surface leads to growing of friction disc temperature at the average of 4 °C, but due to the gain of disk rotation speed - at the average of 2,5 °C.

About the authors

K. I GORODETSKIY

Moscow Polytechnic University

Email: trak@mami.ru
DSc in Engineering

V. M SHARIPOV

Moscow Polytechnic University

Email: trak@mami.ru
DSc in Engineering

O. V YEVTUSHIK

GNTS RF FGUP "NAMI"

Email: trak@mami.ru

V. V BERNATSKIY

Moscow Polytechnic University

Email: trak@mami.ru
PhD in Engineering

M. I DMITRIYEV

Moscow Polytechnic University

Email: trak@mami.ru
PhD in Engineering

YU. S SHCHETININ

Moscow Polytechnic University

Email: trak@mami.ru
PhD in Engineering

References

  1. Зельцерман И.М., Каминский Д.М., Онопко А.Д. Фрикционные муфты и тормоза гусеничных машин. М.: Машиностроение. 1965. 238 с.
  2. Шарипов В.М. Конструирование и расчет тракторов. М.: Машиностроение. 2009. 752 с.
  3. Барский И.Б., Борисов С.Г., Галягин В.А. и др. Сцепления транспортных и тяговых машин / Под ред. Ф.Р. Геккера, В.М. Шарипова, Г.М. Щерен-кова. М.: Машиностроение. 1989. 344 с.
  4. Сергеев Л.В., Кадобнов В.В. Гидромеханические трансмиссии быстроходных гусеничных машин. М.: Ма-шиностроение. 1980. 200 с.
  5. Труханов В.М., Зубков В.Ф., Крыхтин Ю.И., Желтобрюхов В.Ф. Трансмиссии гусеничных и колесных машин. М.: Машиностроение. 2001.
  6. Шарипов В.М., Дмитриев М.И., Городецкий К.И. О коэффициенте трения в контакте пар трения фрикционных муфт в коробках передач автомобилей и тракторов при переключении передач без разрыва потока мощности // Наука и образование. МГТУ им. Н.Э. Баумана. Электрон. журн. 2016. № 8. С. 21-30.
  7. Скадорва А.Ф., Карташевич А.Н. Критерий оценки функционирования фрикционной муфты коробки передач гусеничного трактора «Бела-рус-2103» // Вестник Белорусско-Российского университета. 2014. № 4(45). С. 80-91.
  8. ОСТ 23.1.463-78. Диски фрикционные муфт переключения передач. Министерство тракторного и сельско-хозяйственного машиностроения. 1980. 20 с. References

Copyright (c) 2017 GORODETSKIY K.I., SHARIPOV V.M., YEVTUSHIK O.V., BERNATSKIY V.V., DMITRIYEV M.I., SHCHETININ Y.S.

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
 


This website uses cookies

You consent to our cookies if you continue to use our website.

About Cookies