| Popis: |
In machining cutting, fluids play a vital role in terms of tool life, cutting temperature, surface finish, etc., due to its functions like continuous lubrication, cooling and chips flushing. Nowadays, advanced cutting fluids like nanofluids are effectively used in machining due to its heat transfer medium at the cutting zone, and on the other hand, vegetable oil-based cutting fluids which are eco-friendly are being widely used as coolants in different machining operations. However, these conventional cutting fluids are difficult to process and are very costly. In order to eliminate disaffects associated with the cutting fluids, it is suggested to shift towards minimum quantity lubrication/near dry machining. In the present work, the performance characteristics of vegetable oil and nanofluids in machining of EN353 alloy steel under MQL conditions are compared. Using Taguchi grey relational analysis, an optimum solution is obtained for the output responses, i.e. cutting temperature, surface roughness (Ra and Rz) and material removal rate. It was concluded that, vegetable oil showed better performance compared to nanofluid (Al2O3). |
