Comparative study of vegetable based and conventional cutting fluids in machining of copper alloys

Abstract

Abstract Machining process is an essential process in manufacturing system. It involves in various parameters that influence machining part and tool life. The parameters that influence machined part are material remove rate, surface roughness. These parameters get affected by friction. In order to reduce friction, cutting fluids are used during machining process. Cutting fluids play an important role in machining of the material. While machining process there arises friction between the mating parts. To reduce the friction between mating parts cutting fluids are used. Cutting fluid reduces friction in between mating parts that improves good surface roughness, do not alter material properties due to heat generated during machining, and also improves tool life. In this experiment there are two types of cutting fluids, one is vegetable based and another is conventional cutting fluid and by using these fluids surface roughness, material removal rate, relative machining parameters, effect of cutting fluid, cutting forces at various conditions have been investigated. In this experiment, the data of investigated parameters of machining process are been compared in order to conclude for optimize cutting fluid that has better performance in generating optimized machining parameters among two cutting fluids. By comparing both the cutting fluids vegetable based cutting fluid is the optimized machining process with low surface finish and better material removal rate.