Experimental investigation of effects of vegetable oil based cutting fluid in machinability of steel

Abstract

Metal cutting fluids changes the performance of machining operations because of their lubrication, cooling arid chip flushing functions. Typically, In the machining of hardened steel male rials, no cutting fluid is applied in the interest of low culting forces and low erwironmental Impacts. Minimum qusl"ltily lubrication (MOL) presents itsel/ as a viable alternative for machining with respect to tool wear, heat dissertation and machined surface quality. This research compares the mechanical periormance of minimum quantity lubrication using vegetable oil to completely dry and wei lubrication for the turning of steel based on experimental measurement of cutting temperature, chip reduction co-etficient, surface finish and tool wear. Minimum quantity lubrication (MOL) refers to the use 01 cutting fluids 01 only a minute amount-typically of a flow rate of 50 to 500 ml/hour Which is about three to four orders of magnitude lower than the amount commonly used in flood cooling condition. The concept of minimum quantity lubricafion, sometimes referred to as near dry lubrication or micro lubrication, has been suggested since a decade ago as a means ot addressing the issues of environmental intrusiveness and occupational hazards associated with the airborne cutting tluid particles on factory shop floors. The minimization of cutting fluid also leads to economical benefits by way of saving lubricant costs and work pieceltool/machine cleaning cycle time. Compared to the dry and wet machining. MOL machining performed many superiors mainly due fo reductiOI1 in cutlil1g zone temperature enabling favorable chip formation al"ld chip-fool interactiol1. It also provides reductiOI1il1 1001wear, which enhanced the tool life, dimel1sional accuracy al1d product quality. Furthermore, it provides envirol1menl friel"ldliness and improves the machll1ability characteristics.