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Research Article | Open Access

Assessment of water-based cutting fluids with green additives in broaching

Jing NI, Kai FENG, Lihua HE( ), Xiaofan LIU, Zhen MENG
School of Mechanical Engineering, Hangzhou Dianzi University, Hangzhou 310018, China
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Abstract

In order to improve the cutting performance in broaching, the lubrication and cleaning effects offered by water-based cutting fluids with green additives need to be studied from the viewpoint of green manufacturing. Therefore, water-based solutions with castor oil, surfactant (linear alkylbenzene sulfonate, LAS), and nanographite were prepared by ultrasonic agitation and sprayed into the zone of broaching via atomization. The performances of the cutting fluids, in terms of the viscosity, specific heat, wetting angle, and droplet size, were evaluated to discuss their effects on the broaching load. Among the fluids, the addition of LAS into oil-in-water (WO-S), where its cutting fluid with 10 wt.% castor oil and 1.5 wt.% surfactant, exhibited the lowest broaching force. With regard to the lubricating and cleaning mechanisms, WO-S has good wettability and permeability, and hence, can lubricate the cutting edge of the tool to decrease the cutting load, cool the cutting edge to keep it sturdy, and clean the surface of the cutting edge to keep it sharp. The results reveal that the simultaneous addition of castor oil and LAS had remarkable effects on the lubrication and cleaning, and resulted in a broaching load reduction of more than 10% compared to commercial cutting fluids. However, the addition of nanographite could not improve the lubrication owing to its agglomeration.

Keywords

cutting fluidcastor oillinear alkylbenzene sulfonatenanographitebroaching

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Friction
Volume 8 Issue 6,
December 2020
Pages 1051-1062
DOI: 10.1007/s40544-019-0318-y
Cite this article:
NI J, FENG K, HE L, et al. Assessment of water-based cutting fluids with green additives in broaching. Friction, 2020, 8(6): 1051-1062. https://doi.org/10.1007/s40544-019-0318-y

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Received: 09 January 2019
Revised: 28 May 2019
Accepted: 09 July 2019
Published: 02 October 2019
© The author(s) 2019

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