Experimental Study of the Impact of Various Bio Based Cutting Fluid Using Multiple Machining Characteristics during Shaping Operation

Md Osman Gani, Arnab Konar, M. Kundu
{"title":"Experimental Study of the Impact of Various Bio Based Cutting Fluid Using Multiple Machining Characteristics during Shaping Operation","authors":"Md Osman Gani, Arnab Konar, M. Kundu","doi":"10.55529/ijasm.26.1.7","DOIUrl":null,"url":null,"abstract":"In machining, the use of cutting fluids in metal machining has several benefits, including increased tool life, less thermal deformation of the work piece, improved surface smoothness, and flushing away of chips from the cutting zone. - Three distinct vegetablebased cutting fluids, such as rice bran oil, almond oil, and sunflower oil, were used in this study to measure the surface roughness during shaping operations. Mild steel, stainless steel, and EN 8. Vegetable cutting oils have been studied for their potential to enhance surface finish during shaping at various speeds and feed rates. Speed, feed rate, and depth were taken into account as machining parameters in the trials. Cutting fluids; cutting fluids made from vegetables. Feed rate, speed, and depth of cut are all different cutting characteristics that are taken into account. Experimental research into surface roughness values is done after the three components are machined using various settings.","PeriodicalId":315818,"journal":{"name":"International Journal of Applied and Structural Mechanics","volume":"81 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Applied and Structural Mechanics","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.55529/ijasm.26.1.7","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1

Abstract

In machining, the use of cutting fluids in metal machining has several benefits, including increased tool life, less thermal deformation of the work piece, improved surface smoothness, and flushing away of chips from the cutting zone. - Three distinct vegetablebased cutting fluids, such as rice bran oil, almond oil, and sunflower oil, were used in this study to measure the surface roughness during shaping operations. Mild steel, stainless steel, and EN 8. Vegetable cutting oils have been studied for their potential to enhance surface finish during shaping at various speeds and feed rates. Speed, feed rate, and depth were taken into account as machining parameters in the trials. Cutting fluids; cutting fluids made from vegetables. Feed rate, speed, and depth of cut are all different cutting characteristics that are taken into account. Experimental research into surface roughness values is done after the three components are machined using various settings.
基于多种加工特性的生物基切削液在成形过程中影响的实验研究
在机械加工中,在金属加工中使用切削液有几个好处,包括延长刀具寿命,减少工件的热变形,改善表面光滑度,并从切削区冲洗掉切屑。-本研究使用三种不同的蔬菜基切削液,如米糠油、杏仁油和葵花籽油,来测量成型过程中的表面粗糙度。低碳钢,不锈钢和en8。植物切削油在不同速度和进给量的成型过程中具有提高表面光洁度的潜力。试验中以速度、进给速率和深度作为加工参数。切削液;由蔬菜制成的切削液。进给量、速度和切削深度都是考虑到的不同切削特性。实验研究了三个部件在不同的加工设置下的表面粗糙度值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信