scholarly journals State-of-the-Art and Future Perspectives of Environmentally Friendly Machining Using Biodegradable Cutting Fluids

Energies ◽  
2021 ◽  
Vol 14 (16) ◽  
pp. 4816
Author(s):  
M. Naveed ◽  
A. Arslan ◽  
H. M. A. Javed ◽  
T. Manzoor ◽  
M. M. Quazi ◽  
...  
Keyword(s):  
Vegetable Oil ◽  
Vegetable Oils ◽  
Edible Oils ◽  
Cutting Parameters ◽  
Mineral Oil ◽  
Vital Role ◽  
Cutting Fluids ◽  
Petroleum Resources ◽  
Comparable Performance ◽  
Cost Efficient

The use of cutting fluids has played a vital role in machining operations in lubrication and cooling. Most cutting fluids are mineral oil-based products that are hazardous to the environment and the worker, cause severe diseases and pollute the environment. In addition, petroleum resources are becoming increasingly unsustainable. Due to environmental and health issues, legislations have been established to ensure that the consumption of mineral oil is reduced. Consequently, researchers are making efforts to replace these mineral oil-based products. Vegetable oils are grasping attention due to their better lubricating properties, ease of availability, biodegradability, low prices, and non-toxicity. In this study, a detailed review and critical analysis are conducted of the research works involving vegetable oils as cutting fluids keeping in view the shortcomings and possible solutions to overcome these drawbacks. The purpose of the review is to emphasise the benefits of vegetable oil-based cutting fluids exhibiting comparable performance to that of mineral oil-based products. In addition, an appropriate selection of non-edible vegetable oil-based cutting fluids along with optimum cutting parameters to avoid a scanty supply of edible oils is also discussed. According to this research, vegetable oils are capable of substituting synthetic cutting fluids, and this option might aid in the successful and cost-efficient implementation of green machining.

scholarly journals Synthesis of Eco-Friendly Machining Lubricants and Its Tribological Characteristics

2019 ◽  
Vol 8 (3) ◽  
pp. 1902-1906
Keyword(s):  
Wear Rate ◽  
Vegetable Oil ◽  
Coefficient Of Friction ◽  
Vegetable Oils ◽  
Castor Oil ◽  
Mineral Oil ◽  
Cutting Fluids ◽  
Oil Emulsion ◽  
Mahua Oil ◽  
Oil Emulsions

Use of vegetable oil as a base for the preparation of machining fluids for the replacement for mineral oil is a growing research area because of the harmful effects to the environmental degradation of soil and water affecting plants and aquatic species, health hazards to the workers, bio-degradability and carcinogenic effects. Further most of the research work is carried out by formulating cutting fluids from vegetable oils using petroleum based emulsifiers, which defeats the purpose of using vegetable oils. In the present study lubricants from vegetable oil based emulsions were formulated with food grade emulsifier polysorbate 80. Cutting fluids were formulated by using vegetable oils as a base in an aqueous solution with emulsifying agent in the ratio of 1: 20. The tribological properties of these vegetable oil emulsions were investigated using a rotary type tribometer. The tribometer has a stationary loaded pin made from EN8-steel (workpiece material) which slides over the rotating disc made of EN31-steel. The experiments were performed with two different sliding speeds and four different loads. Coefficient of friction, friction force, wear rate and surface roughness were recorded and analysed. The wear rate of the pins while lubricating with castor oil and mahua oil emulsions was low as compared to palm oil emulsion. At low speed the friction was low with castor oil emulsion, while at higher speed the coefficient of friction was low with mahua oil emulsion. A conclusion has been arrived from the experiments that the castor oil emulsion gave better lubrication properties as compare to palm, mahua and mineral oil emulsions

scholarly journals Assessing the Impact of Oil Types and Grades on Tocopherol and Tocotrienol Contents in Vegetable Oils with Chemometric Methods

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 5076
Author(s):  
Yunqi Wen ◽  
Lili Xu ◽  
Changhu Xue ◽  
Xiaoming Jiang ◽  
Zihao Wei
Keyword(s):  
Vegetable Oil ◽  
Vegetable Oils ◽  
Edible Oils ◽  
The Body ◽  
New Approach ◽  
Sunflower Oils ◽  
Sacha Inchi Oil ◽  
Sacha Inchi ◽  
Oil Refinement ◽  
The Impact

The consumption of vegetable oil is an important way for the body to obtain tocols. However, the impact of oil types and grades on the tocopherol and tocotrienol contents in vegetable oils is unclear. In this study, nine types of traditional edible oils and ten types of self-produced new types of vegetable oil were used to analyze eight kinds of tocols. The results showed that the oil types exerted a great impact on the tocol content of traditional edible oils. Soybean oils, corn oils, and rapeseed oils all could be well distinguished from sunflower oils. Both sunflower oils and cotton seed oils showed major differences from camellia oils as well as sesame oils. Among them, rice bran oils contained the most abundant types of tocols. New types of oil, especially sacha inchi oil, have provided a new approach to obtaining oils with a high tocol content. Oil refinement leads to the loss of tocols in vegetable oil, and the degree of oil refinement determines the oil grade. However, the oil grade could not imply the final tocol content in oil from market. This study could be beneficial for the oil industry and dietary nutrition.

Assessment of Wetting Kinematics and Cooling Performance of Select Vegetable Oils and Mineral-Vegetable Oil Blend Quench Media

2015 ◽  
Vol 830-831 ◽  
pp. 160-163 ◽  
Author(s):  
K.M. Pranesh Rao ◽  
K. Narayan Prabhu
Keyword(s):  
Vegetable Oil ◽  
Vegetable Oils ◽  
Rice Bran ◽  
Canola Oil ◽  
Rice Bran Oil ◽  
Extraction Process ◽  
Mineral Oil ◽  
Heat Extraction ◽  
Cooling Performance ◽  
Oil Blend

Quench hardening is a process where an alloy is heated to solutionizing temperature and held for a definite period, and then rapidly cooled in a quenching medium. Selection of quenchant that can yield desired properties is essential as it governs heat extraction process during quenching. In the present work, the cooling performance of vegetable oil and mineral-vegetable oil blend quench media was assessed. The vegetable oils used in this work were olive oil, canola oil and rice bran oil. The mineral-vegetable oil blends were prepared by blending 10 and 20 vol. % of rice bran and canola oil in mineral oil. Inconel probe of 12.5mm diameter and 60mm height, instrumented with thermocouples were used to characterize quenchants. The probe was heated to 850°C and quenched in the oil medium. The cooling curves at different locations in the probe were used to study wetting kinematics. Inverse modelling technique was used to estimate spatially dependent metal-quenchant interfacial heat flux. It was found that the vegetable oils exhibited very short vapour blanket stage compared to mineral oil and blends. Faster wetting kinematics obtained with blends resulted in uniform heat transfer compared to that of mineral oil. The temperature distribution in the probe quenched in vegetable oils and blends was more uniform compared to that in mineral oil. It is expected that the parts quenched in vegetable oils and blends would lead to better hardness distribution compared to mineral oils.

scholarly journals Experimental Determination of Cutting Power for Turning and Material Removal Rate for Drilling of AA 6061-T6 Using Vegetable Oils as Cutting Fluid

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Y. M. Shashidhara ◽  
S. R. Jayaram
Keyword(s):  
Vegetable Oils ◽  
Material Removal Rate ◽  
Cutting Forces ◽  
Material Removal ◽  
Removal Rate ◽  
Mineral Oil ◽  
Cutting Fluid ◽  
Cutting Fluids ◽  
Cutting Power ◽  
Thrust Forces

The raw and modified versions of two nonedible vegetable oils, Pongam (Pogammia pinnata) and Jatropha (Jatropha curcas), and a commercially available branded mineral oil are used as straight cutting fluids for turning AA 6061 to assess cutting forces. Minimum quantity lubrication is utilized for the supply of cutting fluids. Cutting and thrust forces are measured. Cutting power is determined for various cutting speeds, depths of cut, and feed rates. Also, drilling is performed on the material to understand the material removal rate (MRR) under these oils. The performances of vegetable oils are compared to mineral oil. A noticeable reduction in cutting forces is observed under the Jatropha family of oils compared to mineral oil. Further, better material removal rate is seen under both the vegetable oils and their versions compared to under petroleum oil for the range of thrust forces.

Examining the Effect of Various Vegetable Oil-Based Cutting Fluids on Surface Integrity in Drilling Steel - A Review

2013 ◽  
Vol 845 ◽  
pp. 809-813 ◽  
Author(s):  
A.Z. Sultan ◽  
S. Sharif ◽  
Denni Kurniawan
Keyword(s):  
Vegetable Oil ◽  
Surface Integrity ◽  
Manufacturing Industry ◽  
Mineral Oil ◽  
Cutting Fluid ◽  
Health Impacts ◽  
Metalworking Fluids ◽  
Drilling Process ◽  
Cutting Fluids ◽  
Industrial Activities

Increased attention on environmental and health impacts by industrial activities forces the manufacturing industry to reduce the mineral oil-based metalworking fluids as a cutting fluid. The advantages of using vegetable oil-based cutting fluids on tool wear and the cutting force have been reported in the literature, but those reporting the effects of their use on the surface finish of the workpiece are still lacking. This mini-review gives an overview of the influence of vegetable oil-based cutting fluids on surface integrity of steel during drilling process. Effect of the different cooling strategies on surface integrity is also presented.

scholarly journals Performance Evaluation of Jatropha and Pongamia Oil Based Environmentally Friendly Cutting Fluids for Turning AA 6061

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
T. P. Jeevan ◽  
S. R. Jayaram
Keyword(s):  
Vegetable Oils ◽  
Cutting Forces ◽  
Mineral Oil ◽  
Cutting Fluid ◽  
Cutting Fluids ◽  
Taguchi’S Technique ◽  
Minimal Quantity Lubrication ◽  
Minimal Quantity ◽  
Pongamia Oil ◽  
Effective Design

Owing to the desirable properties of vegetable oils as cutting fluids, an attempt is made to explore the potentiality of plentifully available vegetable oils as a cutting fluid for turning AA 6061. Two nonedible vegetable oils, Jatropha and Pongamia, in their chemically modified (epoxidized) versions are used as straight cutting fluids. Cutting fluids are introduced to the machining zone with the aid of Minimal Quantity Lubrication (MQL) method. Taguchi’s technique of orthogonal arrays is used to develop an effective design of experiments. The results obtained under epoxidized versions of Jatropha and Pongamia oils are compared with the results of mineral oil in terms of cutting forces and surface roughness. Experimental observations and statistical analysis show that, compared to mineral oil, the modified versions of vegetable oil-based cutting fluids are more effective in reducing the cutting forces and increasing surface finish. It is also observed that the modified Pongamia oil showed lesser flank wear compared to the other two tested oils.

scholarly journals Friction and wear response of vegetable oils and their blends with mineral engine oil in a reciprocating sliding contact at severe contact conditions

2017 ◽  
Vol 232 (3) ◽  
pp. 244-258 ◽  
Author(s):  
Adli Bahari ◽  
Roger Lewis ◽  
Tom Slatter
Keyword(s):  
Wear Resistance ◽  
Soybean Oil ◽  
Vegetable Oil ◽  
Vegetable Oils ◽  
Palm Oil ◽  
Mineral Oil ◽  
Tribological Performance ◽  
Engine Oil ◽  
Wear Performance ◽  
Friction Performance

Although many studies investigating the tribological performance of pure vegetable oils have been conducted, a better understanding of vegetable oil tribological performance at extreme conditions is still needed. Similarly, little work has been carried out to study the influence of the vegetable oils on the performance of a lubricant formed from a blend of vegetable oil and conventional mineral engine oil. This work presents the tribological performance of vegetable oils, and their blends with mineral oil, in a high temperature and contact pressure reciprocating contact. Palm- and soybean-based vegetable oils were mixed with a commercial mineral engine oil at a 1:1 ratio by volume. The conventional mineral oil was also tested to provide a benchmark. The pure palm oil exhibited lower friction than soybean oil, but for the wear performance, this was reversed. The friction performance of the palm oil was competitive to that of the mineral engine oil. The mineral engine oil was far superior in wear resistance over both vegetable oils. When blended with mineral engine oil, both vegetable oils demonstrated a reduction in coefficient of friction when compared to their pure oil states. An improvement in the wear performance was observed for both a blend of palm oil and mineral engine oil (25% improvement) and that of soybean and mineral engine oil (27% improvement). This work shows that for palm oil and soybean oil, the performance of a blended oil is influenced by its vegetable oil component and that tribological characteristics of vegetable oils are dominant. That said, the significant limitation of these vegetable oils is their ability to provide a satisfactory level of wear resistance. It is suggested that any future work in this area should have a greater emphasis on the enhancement of wear resistance.

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