Comparative evaluations of surface roughness during hard turning under dry and with water-based and vegetable oil-based cutting fluids

摘要

In this work, an experimental investigation through mathematical modeling was carried out to study the effects of different cooling mediums and cutting parameters on surface roughness during turning of hardened AISI 52100 steel (60-62 HRC). Experiments were performed using PVD-coated nanolaminated TiSiN-TiAIN carbide tool under dry, with water-based and coconut oil-based cutting fluids. Experimental observations indicate that hard turning under dry condition produced lower values of surface roughness. However, at higher cutting speeds hard turning using coconut oil showed lower values of surface roughness. The coconut oil also found to be more effective in lowering surface roughness at higher values of feed and depth of cut. It has been observed that the surface roughness gets affected mostly by feed and increased when cutting speed exceeds 150-160 m/min irrespective of the cooling mediums used. However, this effect can be seen as more prominent when turning under dry cutting conditions.