EXPERIMENTAL INVESTIGATIONS OF PULSE-ASSISTED CRYO-MICRO LUBRICATION FOR MACHINING OF Ti-3Al-2.5V

Abstract

In metal-cutting operations, severe friction arises on the rake surface of the cutting tool with continuous chipping. Continuous contact with the high normal load of chips increases the actual contact area, resulting in intimate contact with the rake surface. The tool experiences frictional heating due to relative motion between surfaces, resulting in high temperatures at the chip-tool and tool-workpiece interfaces. As a result, the tool faces developed crater and flank wear. Hence, progressive tool wear is prevalent in cutting operations and cannot be avoided. However, It may be decreased by using cutting fluid in the machining zone to reduce friction and wear. The energy demand is increasing mainly due to the rapid increase in the global population and the growing number of manufacturing industries that use metal-working fluid in machining processes. As global crude oil is depleted and prices increase, importing oil at a reasonable foreign exchange cost is anticipated to become increasingly challenging. Furthermore, petroleum-based cutting fluids have a negative impact on operators and the environment due to their harmful chemical constituents. Fossil fuels represent only a portion of the world's resources. As a result, the world is seeking for renewable oils that are non-toxic and biodegradable. Worldwide, the majority of cutting lubricants are produced from vegetable (edible) oils such as sunflower, coconut, peanut, soybean, and canola. However, biodegradable oils derived from edible sources, on the other hand, may enhance competition between food and lubricants. As a result, utilizing such vegetable oils to make cutting fluids is not sustainable in the long run. Exploiting non-edible oils is one viable approach for reducing the use of vegetable oils in cutting fluid manufacturing. The rapid increase in the global population and their food consumption habits contribute significantly to food waste creation. Some cooked and uncooked plant waste, such as agricultural waste (AW), is included in food waste. Typically, landfills or incinerators were used to manage agricultural waste. Ash waste and flue gas emissions from the AW landfill cause environmental damage. In the event of incineration, effective conversion of AW into biodegradable oils or value-added products can reduce the rivalry between food and lubricants and support circular economies and sustainable development.