Evaluation of New Vegetable-Based Cutting Fluids on Thrust Force and Surface Roughness in Drilling of AISI 304 Using Taguchi Method


Kuram E., Ozcelik B., Demirbas E., Sik E., Tansel I. N.

MATERIALS AND MANUFACTURING PROCESSES, vol.26, no.9, pp.1136-1146, 2011 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 26 Issue: 9
  • Publication Date: 2011
  • Doi Number: 10.1080/10426914.2010.536933
  • Journal Name: MATERIALS AND MANUFACTURING PROCESSES
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1136-1146
  • Keywords: Drilling, Surface roughness, Thrust force, Vegetable-based cutting fluids, FLOODED LUBRICANT CONDITIONS, AUSTENITIC STAINLESS-STEEL, METAL-MATRIX COMPOSITES, MINIMUM QUANTITY, ALUMINUM-ALLOYS, TOOL WEAR, PERFORMANCE, OILS, MQL, DRY
  • Istanbul Technical University Affiliated: No

Abstract

This study focused on both formulation of vegetable-based cutting fluids (VBCFs) and machining with these cutting fluids. For this purpose, characterizations of chemical and physical analyses of these formulated cutting fluids were carried out. Performances of five cutting fluids, three VBCFs developed from crude and refined sunflower oils, and two commercial types, were investigated for thrust force and surface roughness during drilling of AISI 304 with HSS-E tool. Spindle speed, feed rate and drilling depth were considered as machining parameters. L9 orthogonal array was used for the experiment plan. Results were evaluated using regression analysis and ANOVA.