# Dynamic Induction Heating Temperature Field Analysis of Spiral Bevel Gears
###### Abstract  
Combining tooth surface induction heating and shot peening is an efficient method to improve tooth surface performance. Reasonable designs of the induction coil structure and parameters are essential for achieving uniform and efficient tooth surface heating. In this work, to precisely control the tooth surface temperature field and improve the heat uniformity across the tooth surface, a transverse coil (TC) and a longitudinal coil (LC) were designed, and the gear was set to rotate at a constant speed of 20 r/min, dividing the tooth surface is into a shot-peening area and heating area. Further, dynamic numerical simulations were performed using COMSOL. Multiphysics in combination with the uniform rotation of gears to investigate the effect of the coil structure on the temperature field of the outer surface of gears. The results of the analyses combining the effects of different electrical parameters revealed that the gear surface temperature under LC heating was more uniformly distributed in the axial and circumferential directions, the tooth surface temperature fluctuations were smaller, the temperature difference between the root and top of the tooth was smaller, an coil heating was more efficient. Thus, the LC was deemed suitable for use as the spiral level gear induction heating coil. Finally, heating experiments were conducted using the LC to validate the simulation model. The results show that the use of LC heating can achieve the research goals of uniform temperature field distribution on the tooth surface and efficient temperature rise, providing the prerequisite for shot peening. dynamic induction heating; spiral level gear; coil structure; temperature field +
Footnote †: journal: Medical and Electrical Engineering, Conference on Applied Mechanics and Electrical Engineering, Central South University, Changsha 410083, China  
temperature, [PERSON] et al. [6] used multiple physical coupling analyses in ANSYS software to predict the temperature distribution of each coil layer, determined the optimal combination of process parameters for two-layer induction coils, and quantitatively analyzed the correlation between coil structure and temperature distribution. To obtain a more uniform temperature distribution, in terms of heating parameter optimization, [PERSON] et al. [7] established a new finite element model of pipeline scanning induction heating, analyzed the main factors affecting the uneven temperature distribution of the lining layer, and used the response surface method to optimize the system parameters. The structure of the induction heating coil varies with the workpiece shape, and the distance between the induction heating coil and the workpiece affects the heating efficiency and uniformity of the temperature distribution on the workpiece surface. Several studies have considered the effects of coil structure and workpiece geometry during induction heating, and some optimization analyses have been performed. [PERSON] et al. [8] investigated the effect of the coil structure on the temperature distribution of a heated work-piece, and the results showed that a longitudinal magnetic flux coil could obtain a better temperature distribution. [PERSON] et al. [9] optimized the geometry of the induction coil to obtain a uniform temperature distribution on the workpiece surface. To study the effect of magnetizer geometry on heating rate and temperature uniformity, [PERSON] et al. [10] investigated the effect of magnet guide geometry on heating rate and temperature uniformity during local induction heating of AISI 1045 steel work-pieces. They verified the results of numerical simulations with experiments to obtain the effect law of the magnet guide on temperature uniformity and the geometry of the magnet guide with the best heating rate. [PERSON] et al. [11] analyzed the effects of the thickness of the heating target, coil turn distance, heating distance, induction coil position, operating frequency, and waiting time on the heating rate and temperature uniformity of induction heating.