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research-article

Feature Edge Extraction via Angle-Based Edge-Collapsing and Recovery

[+] Author and Article Information
Soji Yamakawa

The Department of Mechanical Engineering, Carnegie Mellon University, 5000 Forbes Ave., Pittsburgh, PA 15213
soji@andrew.cmu.edu

Kenji Shimada

The Department of Mechanical Engineering, Carnegie Mellon University, 5000 Forbes Ave., Pittsburgh, PA 15213
shimada@cmu.edu

1Corresponding author.

ASME doi:10.1115/1.4037227 History: Received October 24, 2016; Revised June 20, 2017

Abstract

This paper presents a new method for extracting feature edges from CAD-generated triangulations. The major advantage of this method is that it tends to extract feature edges along the centroids of the fillets rather than along the edges where fillets are connected to non-fillet surfaces. Typical industrial models include very small-radius fillets between relatively large surfaces. Such narrow fillets are unnecessary details for many types of applications and cause numerous problems in the downstream processes. One solution to the small-radius fillet problem is to divide the fillets along the centroid and then merge each fragment of the fillet with non-fillet surfaces. The proposed method can find such fillet centroids and can substantially reduce the adverse effects of such small-radius fillets. The method takes a triangulated geometry as input and first simplifies the model so that small-radius, or "small," fillets are collapsed into line segments. The simplification is based on the normal errors and therefore is scale-independent. It is particularly effective for a shape that is a mix of small and large features. Then the method creates segmentation in the simplified geometry, which is then transformed back to the original shape while maintaining the segmentation information. The groups of triangles are expanded by applying a region-growing technique to cover all triangles. The feature edges are finally extracted along the boundaries between the groups of triangles.

Copyright (c) 2017 by ASME
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