Purpose – The purpose of this paper is to investigate the performances of vegetable based cutting fluids by comparing tool life, surface roughness and cutting force during end milling of AISI 304 stainless steel. In the experiments, three different vegetable based cutting fluids developed from sunflower and canola oils (SCF‐II with 8% extreme pressure (EP), CCF‐II without EP and CCF‐II with 8% EP) and a commercial type of semi‐synthetic cutting fluid were used. Cutting fluid was applied to the cutting zone via two nozzles. Design/methodology/approach – Effects of different cutting speeds (100, 150 and 200 m/min) and different feed rates (0.2, 0.25 and 0.3 mm/rev) on tool life, surface roughness and cutting force in milling of AISI 304 stainless steel were investigated. Depth of cut and step over were kept constant as 0.3 mm and 10 mm at both conditions, respectively. Findings – Results indicated that CCF‐II with 8% EP cutting fluid showed better performance than the others. Originality/value – In this study, effect of extreme pressure additive on milling performance was investigated.
Industrial Lubrication and Tribology – Emerald Publishing
Published: Apr 19, 2013
Keywords: Stainless steels; Surface roughness; Machine tools; Vegetable based cutting fluid; End milling; Cutting force; Tool wear
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