Evaluation of new vegetable-based cutting fluids on thrust force and surface roughness in drilling of AISI 304 using Taguchi method

E. Kuram; B. Ozcelik; E. Demirbas; E. Şik; I. N. Tansel

doi:10.1080/10426914.2010.536933

Evaluation of new vegetable-based cutting fluids on thrust force and surface roughness in drilling of AISI 304 using Taguchi method

E. Kuram, B. Ozcelik^*, E. Demirbas, E. Şik, I. N. Tansel

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

59 Citations (Scopus)

Abstract

This study focused on both formulation of vegetable-based cutting fluids (VBCFs) and machining with these cutting fluids. For this purpose, characterizations of chemical and physical analyses of these formulated cutting fluids were carried out. Performances of five cutting fluids, three VBCFs developed from crude and refined sunflower oils, and two commercial types, were investigated for thrust force and surface roughness during drilling of AISI 304 with HSS-E tool. Spindle speed, feed rate and drilling depth were considered as machining parameters. L9 orthogonal array was used for the experiment plan. Results were evaluated using regression analysis and ANOVA.

Original language	English
Pages (from-to)	1136-1146
Number of pages	11
Journal	Materials and Manufacturing Processes
Volume	26
Issue number	9
DOIs	https://doi.org/10.1080/10426914.2010.536933
Publication status	Published - Sept 2011
Externally published	Yes

Keywords

Drilling
Surface roughness
Thrust force
Vegetable-based cutting fluids

Access to Document

10.1080/10426914.2010.536933

Cite this

@article{82d2ef145e6445b094b81a3387dd40dc,

title = "Evaluation of new vegetable-based cutting fluids on thrust force and surface roughness in drilling of AISI 304 using Taguchi method",

abstract = "This study focused on both formulation of vegetable-based cutting fluids (VBCFs) and machining with these cutting fluids. For this purpose, characterizations of chemical and physical analyses of these formulated cutting fluids were carried out. Performances of five cutting fluids, three VBCFs developed from crude and refined sunflower oils, and two commercial types, were investigated for thrust force and surface roughness during drilling of AISI 304 with HSS-E tool. Spindle speed, feed rate and drilling depth were considered as machining parameters. L9 orthogonal array was used for the experiment plan. Results were evaluated using regression analysis and ANOVA.",

keywords = "Drilling, Surface roughness, Thrust force, Vegetable-based cutting fluids",

author = "E. Kuram and B. Ozcelik and E. Demirbas and E. {\c S}ik and Tansel, {I. N.}",

year = "2011",

month = sep,

doi = "10.1080/10426914.2010.536933",

language = "English",

volume = "26",

pages = "1136--1146",

journal = "Materials and Manufacturing Processes",

issn = "1042-6914",

publisher = "Taylor and Francis Ltd.",

number = "9",

}

TY - JOUR

T1 - Evaluation of new vegetable-based cutting fluids on thrust force and surface roughness in drilling of AISI 304 using Taguchi method

AU - Kuram, E.

AU - Ozcelik, B.

AU - Demirbas, E.

AU - Şik, E.

AU - Tansel, I. N.

PY - 2011/9

Y1 - 2011/9

N2 - This study focused on both formulation of vegetable-based cutting fluids (VBCFs) and machining with these cutting fluids. For this purpose, characterizations of chemical and physical analyses of these formulated cutting fluids were carried out. Performances of five cutting fluids, three VBCFs developed from crude and refined sunflower oils, and two commercial types, were investigated for thrust force and surface roughness during drilling of AISI 304 with HSS-E tool. Spindle speed, feed rate and drilling depth were considered as machining parameters. L9 orthogonal array was used for the experiment plan. Results were evaluated using regression analysis and ANOVA.

AB - This study focused on both formulation of vegetable-based cutting fluids (VBCFs) and machining with these cutting fluids. For this purpose, characterizations of chemical and physical analyses of these formulated cutting fluids were carried out. Performances of five cutting fluids, three VBCFs developed from crude and refined sunflower oils, and two commercial types, were investigated for thrust force and surface roughness during drilling of AISI 304 with HSS-E tool. Spindle speed, feed rate and drilling depth were considered as machining parameters. L9 orthogonal array was used for the experiment plan. Results were evaluated using regression analysis and ANOVA.

KW - Drilling

KW - Surface roughness

KW - Thrust force

KW - Vegetable-based cutting fluids

UR - http://www.scopus.com/inward/record.url?scp=80051989206&partnerID=8YFLogxK

U2 - 10.1080/10426914.2010.536933

DO - 10.1080/10426914.2010.536933

M3 - Article

AN - SCOPUS:80051989206

SN - 1042-6914

VL - 26

SP - 1136

EP - 1146

JO - Materials and Manufacturing Processes

JF - Materials and Manufacturing Processes

IS - 9

ER -

Evaluation of new vegetable-based cutting fluids on thrust force and surface roughness in drilling of AISI 304 using Taguchi method

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this