Effects of the cutting fluid types and cutting parameters on surface roughness and thrust force

E. Kuram*, B. Ozcelik, E. Demirbas, E. Şik

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review

45 Citations (Scopus)

Abstract

In this study, three different vegetable-based cutting fluids developed from raw and refined sunflower oil and two commercial types (vegetable and mineral based cutting oils), were carried out to determine for thrust force and surface roughness during drilling of AISI 304 austenitic stainless steel with HSSE tool. The uses of vegetable cutting oils was investigated in reducing thrust force and improve surface finish at different spindle speeds and feed rates during drilling. In the experiments, spindle speed, feed rate and drilling depth were considered as machining parameters.

Original languageEnglish
Title of host publicationWCE 2010 - World Congress on Engineering 2010
Pages1312-1315
Number of pages4
Publication statusPublished - 2010
Externally publishedYes
EventWorld Congress on Engineering 2010, WCE 2010 - London, United Kingdom
Duration: 30 Jun 20102 Jul 2010

Publication series

NameWCE 2010 - World Congress on Engineering 2010
Volume2

Conference

ConferenceWorld Congress on Engineering 2010, WCE 2010
Country/TerritoryUnited Kingdom
CityLondon
Period30/06/102/07/10

Keywords

  • Cutting fluids
  • Drilling
  • Surface roughness
  • Thrust force
  • Vegetable based cutting fluids

Fingerprint

Dive into the research topics of 'Effects of the cutting fluid types and cutting parameters on surface roughness and thrust force'. Together they form a unique fingerprint.

Cite this