Influence of vegetable based cutting fluids on cutting force and vibration signature during milling of aluminium metal matrix composites

• Main Authors: S. Shankar, T. Mohanraj, K. Ponappa
• Format: Article
• Language: English
• Published: Malaysian Tribology Society 2017-03-01
• Series: Jurnal Tribologi
• Subjects: Metal matrix composite; Keyway milling; Vegetable-based cutting fluids; Cutting force; Vibration
• Online Access: http://jurnaltribologi.mytribos.org/v12/JT-V12-1-17.pdf

Due to the environmental and health issues, there is an enormous requirement for developing the novel cutting fluids (CFs). The vegetable based cutting fluid (VBCFs) doesn’t affect the environment, diminish the harmful effects to the operator and also enhance the machining performances such as surface roughness, tool life, minimum vibration and cutting forces. In this work, the performances of four different VBCFs like palm, coconut, sunflower, soya bean oils, and a commercial type of CFs were considered to analyze the influence of cutting fluids while measuring the cutting force and vibration signatures during milling of 7075–T6 hybrid aluminium metal matrix composite with carbide insert tool. The experiments were conducted in CNC L-MILL 55 vertical machining center, with milling tool dynamometer to measure the cutting force and a tri-axial accelerometer to measure the vibration signals. The flow rate of the VBCFs were maintained at a constant rate and the results were compared with a commercial cutting fluid. The obtained result shows that palm oil suits better than the other vegetable based cutting fluids in terms of minimum cutting force requirement and minimum vibration. Also, the experimental result shows that the cutting fluid was one of the important parameter needs to be considered which influences the cutting force and vibration signals.