World Journal of Engineering Research and Technology

Eziwhuo S. J.* and Joseph T.

ABSTRACT

In this research work, Oil was extracted from non-edible vegetable seeds (Cocoa seeds CS, Soursop seed SS, and blend of 50%CSO and 50%SSO). The percentage yield of the non-edible vegetable seeds oil was calculated and the result are analysed in pie chat. The physicochemical analysis of all the non-edible vegetable seed oils and mineral cutting fluids were carried out. The non-edible vegetable seeds oils were prepared into cutting fluid with additive (Washing Soap, Tri ethanol Amine, and Distilled Water) used by percentage of volume and blended non-edible vegetable seed oil with difference percentages. The surface turning operation was carried out using Ø30mm diameter mild steel (AISI 1020) as work piece, then the two cutting fluids (non-edible vegetable base cutting fluid NVBCF and mineral cutting fluid MCF) were applied through gravitational method. The temperature, surface roughness, and chip thickness were measured. All the machining output parameters (Interfacial Temperature, Surface Roughness, and Chip thickness) were used for comparison with vegetable based cutting fluids and mineral cutting fluids. The results showed that increase in speed decreased the surface roughness of AISI 1020 steel; and the least surface roughness-value and surface temperature value was 1.7?m, 48.90C obtained at the spindle speed of 200 rpm for blended of 50%CSO and 50%SSO) oil-based fluids. The NVBCFs of different formulations all showed good lubricant properties which compared favourably with the commercial cutting fluids (CCFs). The non-edible vegetable seeds base cutting fluids (NVSBCFs) formulation that showed the best surface cooling characteristics lowest roughness, and chip thickness formation was blended of 50%CSO and 50%SSO) Cutting fluids, even better than the commercial cutting fluid (CCFs).

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