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Effect of Vegetable-Based Nanofluid Enriched with Nanoparticles as Metalworking Fluids During Orthogonal Cutting Process

The growing interest in the usage of vegetable oils as a based fluid for the lubrication industry led to more study on the potential of vegetable oils as MWFs to replace the mineral-based oil due to the environmental benefits such as renewable and biodegradable. In this study, vegetable-based nanofl...

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Main Authors: Norfazillah, Talib, Ainaa Mardhiah, Sabri, Nor Athira, Jamaluddin, Mohamad Hafiz Akmal, Suhimi, Amiril Sahab, Abdul Sani
Format: Book Section
Language:English
Published: Springer Nature 2022
Subjects:
T Technology (General)
TJ Mechanical engineering and machinery
TS Manufactures
Online Access:http://umpir.ump.edu.my/id/eprint/37003/1/21.Effect%20of%20Vegetable%20Based%20Nanofluid%20Enriched%20with%20Nanoparticles%20%281%29.pdf
http://umpir.ump.edu.my/id/eprint/37003/
http://10.1007/978-981-16-9949-8_17
https://link.springer.com/chapter/10.1007/978-981-16-9949-8_17
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spelling my.ump.umpir.370032023-02-15T03:59:17Z http://umpir.ump.edu.my/id/eprint/37003/ Effect of Vegetable-Based Nanofluid Enriched with Nanoparticles as Metalworking Fluids During Orthogonal Cutting Process Norfazillah, Talib Ainaa Mardhiah, Sabri Nor Athira, Jamaluddin Mohamad Hafiz Akmal, Suhimi Amiril Sahab, Abdul Sani T Technology (General) TJ Mechanical engineering and machinery TS Manufactures The growing interest in the usage of vegetable oils as a based fluid for the lubrication industry led to more study on the potential of vegetable oils as MWFs to replace the mineral-based oil due to the environmental benefits such as renewable and biodegradable. In this study, vegetable-based nanofluids were formulated from modified jatropha oils (MJO) mixed with nanoparticle additives copper oxide and activated carbon at different concentration of 0.01, 0.025 and 0.05wt.%. The aim of this study was to evaluate the machining performance of the nanofluids (MJOc1, MJOc2, MJOc3, MJOa1, MJOa2 and MJOa3) compared with the commercial synthetic ester (SE)in terms of cutting temperature and chip thickness. The lathe machine (Harrison alpha 400) was used for orthogonal cutting with the minimum quantity lubrication (MQL) method. Thermal imager camera FLIR T640 used in this experiment to measure the maximum cutting temperature by placing the camera in an axial direction during the machining process. Then, a micrometre (model: Mitutoyo IP 65) used in this experiment to measure the chip thickness while a tool maker measuring microscope used to measure the tool chip contact length after the experimental process. MJO with nanoparticle additions has the potential to replace SE as a long-term metalworking fluid. Springer Nature 2022-02-23 Book Section PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/37003/1/21.Effect%20of%20Vegetable%20Based%20Nanofluid%20Enriched%20with%20Nanoparticles%20%281%29.pdf Norfazillah, Talib and Ainaa Mardhiah, Sabri and Nor Athira, Jamaluddin and Mohamad Hafiz Akmal, Suhimi and Amiril Sahab, Abdul Sani (2022) Effect of Vegetable-Based Nanofluid Enriched with Nanoparticles as Metalworking Fluids During Orthogonal Cutting Process. In: Proceedings of the 3rd Malaysian International Tribology Conference. Lecture Notes in Mechanical Engineering . Springer Nature, Singapore, pp. 90-93. ISBN 978-981-16-9949-8 (Printed); 978-981-16-9949-8(Online) http://10.1007/978-981-16-9949-8_17 https://link.springer.com/chapter/10.1007/978-981-16-9949-8_17
institution Universiti Malaysia Pahang
building UMP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Pahang
content_source UMP Institutional Repository
url_provider http://umpir.ump.edu.my/
language English
topic T Technology (General)
TJ Mechanical engineering and machinery
TS Manufactures
spellingShingle T Technology (General)
TJ Mechanical engineering and machinery
TS Manufactures
Norfazillah, Talib
Ainaa Mardhiah, Sabri
Nor Athira, Jamaluddin
Mohamad Hafiz Akmal, Suhimi
Amiril Sahab, Abdul Sani
Effect of Vegetable-Based Nanofluid Enriched with Nanoparticles as Metalworking Fluids During Orthogonal Cutting Process
description The growing interest in the usage of vegetable oils as a based fluid for the lubrication industry led to more study on the potential of vegetable oils as MWFs to replace the mineral-based oil due to the environmental benefits such as renewable and biodegradable. In this study, vegetable-based nanofluids were formulated from modified jatropha oils (MJO) mixed with nanoparticle additives copper oxide and activated carbon at different concentration of 0.01, 0.025 and 0.05wt.%. The aim of this study was to evaluate the machining performance of the nanofluids (MJOc1, MJOc2, MJOc3, MJOa1, MJOa2 and MJOa3) compared with the commercial synthetic ester (SE)in terms of cutting temperature and chip thickness. The lathe machine (Harrison alpha 400) was used for orthogonal cutting with the minimum quantity lubrication (MQL) method. Thermal imager camera FLIR T640 used in this experiment to measure the maximum cutting temperature by placing the camera in an axial direction during the machining process. Then, a micrometre (model: Mitutoyo IP 65) used in this experiment to measure the chip thickness while a tool maker measuring microscope used to measure the tool chip contact length after the experimental process. MJO with nanoparticle additions has the potential to replace SE as a long-term metalworking fluid.
format Book Section
author Norfazillah, Talib
Ainaa Mardhiah, Sabri
Nor Athira, Jamaluddin
Mohamad Hafiz Akmal, Suhimi
Amiril Sahab, Abdul Sani
author_facet Norfazillah, Talib
Ainaa Mardhiah, Sabri
Nor Athira, Jamaluddin
Mohamad Hafiz Akmal, Suhimi
Amiril Sahab, Abdul Sani
author_sort Norfazillah, Talib
title Effect of Vegetable-Based Nanofluid Enriched with Nanoparticles as Metalworking Fluids During Orthogonal Cutting Process
title_short Effect of Vegetable-Based Nanofluid Enriched with Nanoparticles as Metalworking Fluids During Orthogonal Cutting Process
title_full Effect of Vegetable-Based Nanofluid Enriched with Nanoparticles as Metalworking Fluids During Orthogonal Cutting Process
title_fullStr Effect of Vegetable-Based Nanofluid Enriched with Nanoparticles as Metalworking Fluids During Orthogonal Cutting Process
title_full_unstemmed Effect of Vegetable-Based Nanofluid Enriched with Nanoparticles as Metalworking Fluids During Orthogonal Cutting Process
title_sort effect of vegetable-based nanofluid enriched with nanoparticles as metalworking fluids during orthogonal cutting process
publisher Springer Nature
publishDate 2022
url http://umpir.ump.edu.my/id/eprint/37003/1/21.Effect%20of%20Vegetable%20Based%20Nanofluid%20Enriched%20with%20Nanoparticles%20%281%29.pdf
http://umpir.ump.edu.my/id/eprint/37003/
http://10.1007/978-981-16-9949-8_17
https://link.springer.com/chapter/10.1007/978-981-16-9949-8_17
_version_ 1758578269067673600
score 13.211869

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