Performance analysis of developed vegetable-based cutting fluids by D-optimal experimental design in turning process

The aim of this study is to determine the performances of developed vegetable-based cutting fluids (VBCFs) evaluated as a categorical factor with mineral and semi-synthetic cutting fluids (CFs). D-optimal experimental design method in machining was used for performance analyses of six CFs. Effects of experimental parameters such as spindle speed, feed rate and depth of cut were studied with four different VBCFs formulated from sunflower and canola oils (including 8% and 12% of extreme pressure (EP) additives) and two commercial CFs on the turning process. Parameters of performance criteria were surface roughness (R-a), cutting (F-c) and feed forces (F-f) during turning of AISI 304L material with carbide tool. The analyses of variance were applied to determine the effect of all CFs on surface roughness, cutting and feed forces. Results indicated that sunflower-based CF with 8% of EP and commercial semi-synthetic CF for reducing surface roughness and forces performed better than the rest of CFs.