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Evaluation of Vegetable oil Based Cutting Fluids with Extreme Pressure additive in Turning AISI 1040 Steel using Taguchi Method


Affiliations
1 Department of Mechanical Engineering, N.B.K.R. Institute of Science & Technology, Vidyanagar, India
2 Department of Mechanical Engineering, S. V. University College of Engineering, Tirupati, India
3 Department of Mechanical Engineering, National Institute of Technology, Warangal, India
     

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This study focuses on evaluating the influence of different proportions (5%, 10% and 15%) of extreme pressure (EP) additive in vegetable oil based cutting fluids (canola, coconut and sesame oils) during turning of AISI 1040 steel. The process parameters considered in this work are type of cutting fluid, proportion of EP additive, cutting speed and feed rate. The influence of these process parameters on performance characteristics viz. cutting force (Fc), cutting tool temperature (T), tool flank wear (Vb) and surface roughness (Ra) is investigated by signal-to-noise ratio (S/N) and analysis of variance (ANOVA) from the experimental data developed by using L27 orthogonal array. The results indicated that cutting fluid has significant influence on tool flank wear and surface roughness whereas, cutting speed has significant influence on cutting force and cutting tool temperature.

Keywords

Turning, Vegetable Oils, Extreme Pressure Additive, Taguchi Method, Regression Analysis.
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  • Evaluation of Vegetable oil Based Cutting Fluids with Extreme Pressure additive in Turning AISI 1040 Steel using Taguchi Method

Abstract Views: 194  |  PDF Views: 2

Authors

B. Satheesh Kumar
Department of Mechanical Engineering, N.B.K.R. Institute of Science & Technology, Vidyanagar, India
G. Padmanabhan
Department of Mechanical Engineering, S. V. University College of Engineering, Tirupati, India
P. Vamsi Krishna
Department of Mechanical Engineering, National Institute of Technology, Warangal, India

Abstract


This study focuses on evaluating the influence of different proportions (5%, 10% and 15%) of extreme pressure (EP) additive in vegetable oil based cutting fluids (canola, coconut and sesame oils) during turning of AISI 1040 steel. The process parameters considered in this work are type of cutting fluid, proportion of EP additive, cutting speed and feed rate. The influence of these process parameters on performance characteristics viz. cutting force (Fc), cutting tool temperature (T), tool flank wear (Vb) and surface roughness (Ra) is investigated by signal-to-noise ratio (S/N) and analysis of variance (ANOVA) from the experimental data developed by using L27 orthogonal array. The results indicated that cutting fluid has significant influence on tool flank wear and surface roughness whereas, cutting speed has significant influence on cutting force and cutting tool temperature.

Keywords


Turning, Vegetable Oils, Extreme Pressure Additive, Taguchi Method, Regression Analysis.