摘要
Vegetable oil can be used as a base oil in minimal quantity of lubrication (MQL). This study compared the performances of MQL grinding by using castor oil, soybean oil, rapeseed oil, corn oil, sunflower oil, peanut oil, and palm oil as base oils. A K-P36 numerical-control precision surface grinder was used to perform plain grinding on a workpiece material with a high-temperature nickel base alloy. A YDM-III 99 three-dimensional dynamometer was used to measure grinding force, and a clip-type thermocouple was used to determine grinding temperature. The grinding force, grinding temperature, and energy ratio coefficient of MQL grinding were compared among the seven vegetable oil types. Results revealed that (1) castor oil-based MQL grinding yields the lowest grinding force but exhibits the highest grinding temperature and energy ratio coefficient; (2) palm oil-based MQL grinding generates the second lowest grinding force but shows the lowest grinding temperature and energy ratio coefficient; (3) MQL grinding based on the five other vegetable oils produces similar grinding forces, grinding temperatures, and energy ratio coefficients, with values ranging between those of castor oil and palm oil; (4) viscosity significantly influences grinding force and grinding temperature to a greater extent than fatty acid varieties and contents in vegetable oils; (5) although more viscous vegetable oil exhibits greater lubrication and significantly lower grinding force than less viscous vegetable oil, high viscosity reduces the heat exchange capability of vegetable oil and thus yields a high grinding temperature; (6) saturated fatty acid is a more efficient lubricant than unsaturated fatty acid; and (7) a short carbon chain transfers heat more effectively than a long carbon chain. Palm oil is the optimum base oil of MQL grinding, and this base oil yields 26.98 N tangential grinding force, 87.10 N normal grinding force, 119.6 degrees C grinding temperature, and 42.7% energy ratio coefficient. (C) 2015 The Authors. Production and hosting by Elsevier Ltd. on behalf of Chinese Society of Aeronautics and Astronautics.
Vegetable oil can be used as a base oil in minimal quantity of lubrication (MQL). This study compared the performances of MQL grinding by using castor oil, soybean oil, rapeseed oil, corn oil, sunflower oil, peanut oil, and palm oil as base oils. A K-P36 numerical-control precision surface grinder was used to perform plain grinding on a workpiece material with a high-temperature nickel base alloy. A YDM-III 99 three-dimensional dynamometer was used to measure grinding force, and a clip-type thermocouple was used to determine grinding temperature. The grinding force, grinding temperature, and energy ratio coefficient of MQL grinding were compared among the seven vegetable oil types. Results revealed that (1) castor oil-based MQL grinding yields the lowest grinding force but exhibits the highest grinding temperature and energy ratio coefficient; (2) palm oil-based MQL grinding generates the second lowest grinding force but shows the lowest grinding temperature and energy ratio coefficient; (3) MQL grinding based on the five other vegetable oils produces similar grinding forces, grinding temperatures, and energy ratio coefficients, with values ranging between those of castor oil and palm oil; (4) viscosity significantly influences grinding force and grinding temperature to a greater extent than fatty acid varieties and contents in vegetable oils; (5) although more viscous vegetable oil exhibits greater lubrication and significantly lower grinding force than less viscous vegetable oil, high viscosity reduces the heat exchange capability of vegetable oil and thus yields a high grinding temperature; (6) saturated fatty acid is a more efficient lubricant than unsaturated fatty acid; and (7) a short carbon chain transfers heat more effectively than a long carbon chain. Palm oil is the optimum base oil of MQL grinding, and this base oil yields 26.98 N tangential grinding force, 87.10 N normal grinding force, 119.6 degrees C grinding temperature, and 42.7% energy ratio coefficient. (C) 2015 The Authors. Production and hosting by Elsevier Ltd. on behalf of Chinese Society of Aeronautics and Astronautics.
基金
co-supported by the National Natural Science Foundation of China (Nos. 51175276 and 51575290)
the Qingdao Science and Technology Program of Basic Research Projects (No. 14-2-4-18-jch) of China
the Huangdao District Application Science and Technology Project (No. 2014-1-55) of China
