Machinability of AA6061 aluminum alloy and AISI 304L stainless steel using nonedible vegetable oils applied as minimum quantity lubrication
Document Type
Article
Publication Date
2-24-2021
Abstract
In the present investigation, the machinability and rheological properties of the modified vegetable oils like pongam (Pongamia pinnata), jatropha (Jatropha curcas), neem (Azadirachta indica), and mahua (Madhuca indica) are carried out. Experiments are conducted by applying prepared oils for turning and drilling of AA 6061 aluminum alloy and AISI 304L stainless steel as cutting fluids. Tool flank wear, cutting force, and surface roughness are evaluated using mineral, raw, and modified vegetable oils. The fatty acid composition and results of the copper corrosion test for all vegetable oils show that they are better candidates for cutting fluid formulation than mineral oil. The results indicate lower coefficient of friction and better surface roughness values for vegetable oils in contrast with mineral oil. Finally, it can be concluded that a lesser environmental impact and satisfactory metal cutting performance can be achieved using a vegetable oil-based metal cutting fluids.
Keywords
Machining, Vegetable oils, Cutting fluids, Minimum quantity lubrication, Surface roughness, Thrust force
Divisions
mechanical
Funders
Deanship of Scientific Research at King Khalid University, Saudi Arabia [R.G.P.1/104/42]
Publication Title
Journal of the Brazilian Society of Mechanical Sciences and Engineering
Volume
43
Issue
3
Publisher
Springer Heidelberg
Publisher Location
TIERGARTENSTRASSE 17, D-69121 HEIDELBERG, GERMANY