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Evaluation of the use of vegetable oils in the grinding of AISI 4340 steel

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Abstract

Several studies evaluate the use of cutting fluids in the machining processes (turning and milling) of hardened steels. However, few studies evaluate the physical and chemical properties of vegetable oils and their formulations as possible cutting fluids in grinding AISI 4340 steel. Therefore, this work evaluated the use of vegetable oils (soybean and corn) and their formulations to replace the mineral cutting fluid in the grinding of AISI 4340 steel. The physicochemical analyses (acidity and refractive index, density, and viscosity) indicated that the vegetable oils and their formulations are stable and viable even after storage for 600 or 720 h; they present good physicochemical qualities. The infrared spectroscopy showed possible signs of oxidation of the fluids after storage, however, did not affect their performance. The TGA and DSC thermal analyses showed that the vegetable oils and their formulations have greater thermal stability than the mineral cutting fluid. The machining parameters (grinding wheel wear and roughness) showed that Mix-1 was superior to mineral cutting fluid by 17% and 10%, respectively. Besides, it showed that SN and CR-A5 are promising candidates to replace the mineral cutting fluid. Therefore, this study showed that vegetable oils (soybean and corn) and their formulations can be used in grinding AISI 4340 steel, because they are thermally stable, have good machining properties, are biodegradable, non-toxic, and low cost when compared to mineral cutting fluid widely used in industrial machining.

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Acknowledgements

The authors are thankful for the financial support provided by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)—Brazil—Finance Code 001.

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Authors and Affiliations

  1. Department of Materials Engineering, Federal Centre of Technological Education of Minas Gerais (CEFET/MG), Belo Horizonte, 30421-169, Brazil

    Leonardo Roberto da Silva

  2. Department of Materials Engineering, São Carlos School of Engineering, University of São Paulo, Sao Carlos, 13566-590, Brazil

    Francisco Vieira dos Santos

  3. Federal Institute of Education, Science and Technology of Minas Gerais - IFMG - Santa Luzia Campus, Santa Luzia, 33115-390, Brazil

    Helane Lúcia Oliveira de Morais

  4. Chemistry Department, Federal Centre of Technological Education of Minas Gerais, (CEFET/MG), Belo Horizonte, 30421-169, Brazil

    Claudinei Rezende Calado

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Contributions

Leonardo Roberto da Silva: formal analysis, conceptualization, funding acquisition, project administration, supervision, resources, and writing (review and editing). Francisco Vieira dos Santos: formal analysis, visualization, and writing (original draft, review, and editing). Helane Lúcia Oliveira de Morais: formal analysis, methodology, visualization. Claudinei Rezende Calado: conceptualization, visualization, supervision.

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Correspondence to Leonardo Roberto da Silva.

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da Silva, L.R., dos Santos, F.V., de Morais, H.L.O. et al. Evaluation of the use of vegetable oils in the grinding of AISI 4340 steel. Int J Adv Manuf Technol 120, 499–514 (2022). https://doi.org/10.1007/s00170-022-08727-x

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