Machine-Learning-Based Optimal Feed Rate Determination in Machining: Integrating GA-Calibrated Cutting Force Modeling and Vibration Analysis

preprint OA: closed CC-BY-4.0
🔓 Open OA copy View at publisher

Abstract

Machining efficiency and stability are crucial for achieving high-quality manufacturing outcomes. One of the primary challenges in machining is the suppression of chatter, which negatively impacts surface finish, tool longevity, and overall process reliability. This study proposes a machine learning-based approach to optimize feed rate in ma-chining operations by integrating a genetic algorithm (GA)-calibrated cutting force model with vibration analysis. A theoretical cutting force dataset is generated under varying machining conditions, followed by frequency-domain analysis using Fast Fourier Trans-form (FFT) to identify feed rates that minimize chatter. These optimal feed rates are then used to train an Extreme Gradient Boosting (XGBoost) regression model, with Bayesian optimization employed for hyperparameter tuning. The trained model achieves an R² score of 0.7887, indicating strong prediction accuracy. To verify the model's effectiveness, robotic milling experiments were conducted using a UR10e manipulator. Surface quality evaluations showed that the model-predicted feed rates consistently resulted in better surface finish and reduced chatter effects compared to conventional settings. These find-ings validate the model's ability to enhance machining performance and demonstrate the practical value of integrating simulated dynamics and machine learning for data-driven parameter optimization in robotic systems.

My notes (saved in your browser only)

Citation neighborhood (no data yet)

We don't have any in-corpus citations linked to this paper yet. This is a recent paper (2025) — citers typically take a year or two to land, and the OpenAlex reference graph may still be filling in.

Source provenance

europepmc
last seen: 2026-05-20T01:45:00.602351+00:00
unpaywall
last seen: 2026-05-29T02:00:03.542394+00:00
License: CC-BY-4.0