Comparative Study on the Effect of Vegetable Based Cutting Fluid and Mineral Oil on Cutting Forces and Surface Roughness during Turning Operation.

Elewa, I. M.; Galal, Ahmed Mohamed; Saker, N. S.; Abd El Tawab, A.

doi:10.21608/bfemu.2020.102407

Comparative Study on the Effect of Vegetable Based Cutting Fluid and Mineral Oil on Cutting Forces and Surface Roughness during Turning Operation.

Document Type : Research Studies

Authors

¹ Professor of Production Engineering, Faculty of Engineering , Mansoura university

² Associate Professor at Production Engineering and Mechanical Design Department, Faculty of Engineering, Mansoura University, Mansoura, Egypt

³ Head of Oils and Additives Research Department, Research Center, Misr Petroleum Company.

⁴ Demonstrator, Production Engineering and Mechanical Design Dept., Faculty of Engineering , Mansoura university

10.21608/bfemu.2020.102407

Abstract

Experimental Comparative study on the performances of both new developed environmental friendly vegetable based cutting fluids (sunflower, olive, coconut, linseed, and castor oils) and mineral oil-based cutting fluids during turning processes were reported in this work. Performances of cutting fluids were compared with respect to surface roughness and cutting forces during longitudinal turning of mild steel. Experimental results were also compared with results from dry cutting conditions. Different cutting conditions were used in this study. All vegetable based cutting fluids which were used in this comparison at cutting speed (955 rpm),depth of cut (1 mm) and feed rate (0.08 mm/rev) achieved a decrease in the values of cutting forces and average value of surface roughness compared with using mineral oil. Comparative study showed that mineral oil based cutting fluids can be replaced by the vegetable based cutting fluids in case of roughing and finishing operations, thus reducing the occupational health risks associated with petroleum oils based cutting fluids.

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