Performance assessment of vegetable oil based nano cutting fluids in turning AISI 1040 steel

Abstract

Machining is one of the most used manufacturing processes in industries to produce various components with dimensional accuracy and good surface finish. During machining enormous heat is newlinegenerated, which increases the cutting temperatures and reduces dimensional accuracy and quality of machined surface. Thus, in order to dissipate this heat cutting fluids are applied through various newlinetechniques at machining zone. Cutting fluids also provide lubrication by reducing friction between tool-work interfaces. Irrespective of their wide use, owing to the disadvantages of newlineconventional cutting fluids in terms of toxicity, non-biodegradability, bulk usage, being harmful to operator and environment, alternatives to these cutting fluids are being searched for by researchers and manufacturing engineers. In this context the present thesis is an newlineattempt to assess the viability and performance of vegetable oil based newlinenanofluids as cutting fluids while turning AISI 1040 steel, which is a common material of high industrial relevance. newlineMicro and nano particles used in the present work are microboric acid (mBA), micro molybdenum di sulphide (mMoS2) and nanoboric acid (nBA), nano molybdenum di sulphide (nMoS2) respectively. The size of micro particles is approximately 50 and#956;m and that of nBA and nMoS2 is 91nm and 97nm respectively. Coconut oil (CC), Sesame newlineoil (SS) and Canola oil (CAN) are used as base fluids. Vegetable Oil Based Nano Cutting Fluids (VOBNCF) are formulated at varying Nano Particle Inclusions (NPI). Thermo-physical properties of nanofluids are evaluated to assess their performance. It is found that with increase in NPI, flash and fire points, density, viscosity, thermal conductivity, heat transfer coefficient and specific heat have increased and absorbance of nanofluids increased only up to certain NPI.