Eventos Anais de eventos
COBEM 2023
27th International Congress of Mechanical Engineering
THE USE OF EDIBLE VEGETABLE OILS APPLIED VIA MQL TECHNIQUE IN TURNING AISI 1045 STEEL
Submission Author:
Raphael Lima de Paiva , PI
Co-Authors:
João Vittor Leôncio Machado, George Lucas da Silva Oliveira Soares, Patrick Abreu, Raphael Lima de Paiva
Presenter: Raphael Lima de Paiva
doi://10.26678/ABCM.COBEM2023.COB2023-2207
Abstract
The use of cutting fluids in machining processes is usually important to guarantee good surface integrity to the machined component, as well as to control temperature during cutting, maximize tool life, and reduce cutting forces. However, the use of cutting fluids, especially those containing mineral oil, can be harmful to the machining operator and the environment. In addition, the costs associated with the maintenance and disposal of cutting fluids are high. In this context, strategies to reduce the use of cutting fluid in machining processes such as the minimum quantity lubrication (MQL) technique are important, especially considering the use of environmentally friendly cutting fluids (e.g., vegetable oils). In this sense, this work aims to evaluate the use of edible vegetable oils as cutting fluids applied via the MQL technique in turning AISI 1045 steel. Soybean, corn, and sunflower oils were tested. A specific integral oil for MQL technique application and dry conditions (with no cutting fluid application) were also tested for comparison. Different cutting conditions in terms of feed rate were employed (0.23 mm/rot and 0.35 mm/rot). The output variables evaluated were surface finish (Ra and Rz parameters), the electric current of the machine tool, and the chips. The results showed that no significant variation in the surface finish (Ra and Rz parameters) was found for the different cooling-lubrication conditions tested. For the electric current of the machine tool, it was observed that cutting fluid application via the MQL technique increased this output parameter up to 10% in comparison to dry turning. Among the oils tested, the best result in terms of reducing the electric current during turning was found for soybean oil. The chips formed using the MQL technique presented a brown color irrespective of the oil, while those formed during dry turning presented a blue/violet color. For the higher feed rate tested, longer chips were observed during the turning using the MQL technique. The use of edible vegetable oils applied via the MQL technique in the turning of AISI 1045 steel can be a viable cooling-lubrication strategy, presenting better results in comparison to dry turning and comparative or even better results in comparison to the use of specific cutting fluid for MQL technique.
Keywords
Turning, cutting fluids, Vegetable oils, MQL technique, surface roughness
