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COBEM 2019
25th International Congress of Mechanical Engineering
CHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF A VEGETABLE-BASED EMULSION
Submission Author:
Leonardo Rosa Ribeiro da Silva , MG
Co-Authors:
Luiz Eduardo Rodrigues Vieira , Leonardo Rosa Ribeiro da Silva , Felipe Chagas Rodrigues de Souza, Wisley Sales
Presenter: Leonardo Rosa Ribeiro da Silva
doi://10.26678/ABCM.COBEM2019.COB2019-0942
Abstract
This work is a scientific initiation project whose initial objective is to characterize a vegetable-based emulsion that will be used in the lubri-cooling in the flood and MQL (Minimum Quantity of Lubricant) methods. Some tests were performed using a viscometer where the kinematic and dynamic viscosities were measured, as well as the specific mass of the emulsion at different temperatures and concentrations. In this sense, different tests will be proposed in order to analyze the reduction of the coefficient of friction between the tool and the sample during machining and to study the degree of wettability of the emulsion in some types of Cast Iron in order to find the best scenario for its use. Considering its composition with organic base the fluid in question is an excellent alternative to be applied as cutting fluid (CF) since its disposal can be carried out in a simpler way and with less damage to the environment compared to the synthetic fluids that are usually used in this machining.
Keywords
vegetable oil, Emulsion, MQL, cast iron
