Evaluation of New Vegetable-Based Cutting Fluids on Thrust Force and Surface Roughness in Drilling of AISI 304 Using Taguchi Method

This study focused on both formulation of vegetable-based cutting fluids (VBCFs) and machining with these cutting fluids. For this purpose, characterizations of chemical and physical analyses of these formulated cutting fluids were carried out. Performances of five cutting fluids, three VBCFs developed from crude and refined sunflower oils, and two commercial types, were investigated for thrust force and surface roughness during drilling of AISI 304 with HSS-E tool. Spindle speed, feed rate and drilling depth were considered as machining parameters. L9 orthogonal array was used for the experiment plan. Results were evaluated using regression analysis and ANOVA.