Evaluation of vegetable based cutting fluids with extreme pressure and cutting parameters in turning of AISI 304L by Taguchi method

Many problems such as health and environment issues are identified with the use of cutting fluids (CFs). There has been a high demand for developing new environmentally friendly CFs such as vegetable based cutting fluids (VBCFs) to reduce these harmful effects. In this study, performances of six CFs, four different VBCFs from sunflower and canola oils with different ratios of extreme pressure (EP) additives, and two commercial types of CFs (semi-synthetic and mineral) are evaluated for reducing of surface roughness, and cutting and feed forces during turning of AISI 304L austenitic stainless steel with carbide insert tool. Taguchi’s mixed level parameter design (L18) is used for the experimental design. Cutting fluid, spindle speed, feed rate and depth of cut are considered as machining parameters. Regression analyses are applied to predict surface roughness, and cutting and feed forces. ANOVA is used to determine effects of the machining parameters and CFs on surface roughness, cutting and feed forces. In turning of AISI 304L, effects of feed rate and depth of cut are found to be more effective than CFs and spindle speed on reducing forces and improving the surface finish. Performances of VBCFs and commercial CFs are also compared and results generally show that sunflower and canola based CFs perform better than the others.