Machinability of AA6061 aluminum alloy and AISI 304L stainless steel using nonedible vegetable oils applied as minimum quantity lubrication

In the present investigation, the machinability and rheological properties of the modified vegetable oils like pongam (Pongamia pinnata), jatropha (Jatropha curcas), neem (Azadirachta indica), and mahua (Madhuca indica) are carried out. Experiments are conducted by applying prepared oils for turning and drilling of AA 6061 aluminum alloy and AISI 304L stainless steel as cutting fluids. Tool flank wear, cutting force, and surface roughness are evaluated using mineral, raw, and modified vegetable oils. The fatty acid composition and results of the copper corrosion test for all vegetable oils show that they are better candidates for cutting fluid formulation than mineral oil. The results indicate lower coefficient of friction and better surface roughness values for vegetable oils in contrast with mineral oil. Finally, it can be concluded that a lesser environmental impact and satisfactory metal cutting performance can be achieved using a vegetable oil-based metal cutting fluids.