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<p>The growing demand for sustainable manufacturing has prompted a search for eco-friendly alternatives to conventional cutting fluids. This study investigates the performance of three refined edible vegetable oils (cottonseed, corn, and canola) applied via minimum quantity lubrication (MQL) in the face milling of AISI 1045 steel. These sustainable lubricants were benchmarked against a commercial vegetable-based MQL oil, a conventional mineral oil emulsion (flood), and dry machining. Key machinability indicators, including cutting forces, power consumption, surface roughness, and vibration, were systematically analysed. Results demonstrate that refined vegetable oils offer significant technical and ecological benefits. Notably, canola oil under MQL reduced surface roughness by up to 25% and vibration RMS by 30% compared to dry machining, while corn oil achieved vibration control comparable to the commercial MQL fluid. These findings indicate that readily available food-grade oils can match or exceed the performance of conventional fluids in specific applications. This research provides a novel contribution by integrating sustainable resources into high-performance machining through a comprehensive multi-factor analysis, advancing green manufacturing strategies in the metalworking industry. Distinctive elements of this work include a three-factor, five-level response surface design, a cradle-to-gate life-cycle assessment (LCA) of lubricant use, and the first quantitative link between a vegetable oil’s fatty-acid profile and real-time vibration energy during face milling.</p>

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Tribological and dynamic behaviour in sustainable milling of SAE 1045 steel with plant-based lubrication

  • 期刊论文

  • 发表日期：

    2025年11月25日

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  • Antônio Santos Araújo Junior,
  • Feliciano José Ricardo Cangue,
  • Luiz Leroy Thomé Vaughan,
  • José Aécio Gomes de Sousa

摘要

The growing demand for sustainable manufacturing has prompted a search for eco-friendly alternatives to conventional cutting fluids. This study investigates the performance of three refined edible vegetable oils (cottonseed, corn, and canola) applied via minimum quantity lubrication (MQL) in the face milling of AISI 1045 steel. These sustainable lubricants were benchmarked against a commercial vegetable-based MQL oil, a conventional mineral oil emulsion (flood), and dry machining. Key machinability indicators, including cutting forces, power consumption, surface roughness, and vibration, were systematically analysed. Results demonstrate that refined vegetable oils offer significant technical and ecological benefits. Notably, canola oil under MQL reduced surface roughness by up to 25% and vibration RMS by 30% compared to dry machining, while corn oil achieved vibration control comparable to the commercial MQL fluid. These findings indicate that readily available food-grade oils can match or exceed the performance of conventional fluids in specific applications. This research provides a novel contribution by integrating sustainable resources into high-performance machining through a comprehensive multi-factor analysis, advancing green manufacturing strategies in the metalworking industry. Distinctive elements of this work include a three-factor, five-level response surface design, a cradle-to-gate life-cycle assessment (LCA) of lubricant use, and the first quantitative link between a vegetable oil’s fatty-acid profile and real-time vibration energy during face milling.