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The purpose of this paper is to investigate the performances of vegetable based cutting fluids by comparing tool life, surface roughness and cutting force during end milling of AISI 304 stainless steel. In the experiments, three different vegetable based cutting fluids developed from sunflower and canola oils (SCF‐II with 8% extreme pressure (EP), CCF‐II without EP and CCF‐II with 8% EP) and a commercial type of semi‐synthetic cutting fluid were used. Cutting fluid was applied to the cutting zone via two nozzles.

Effects of different cutting speeds (100, 150 and 200 m/min) and different feed rates (0.2, 0.25 and 0.3 mm/rev) on tool life, surface roughness and cutting force in milling of AISI 304 stainless steel were investigated. Depth of cut and step over were kept constant as 0.3 mm and 10 mm at both conditions, respectively.

Results indicated that CCF‐II with 8% EP cutting fluid showed better performance than the others.

In this study, effect of extreme pressure additive on milling performance was investigated.

The purpose of this paper is to investigate the performance of four cutting oils, two different vegetable‐based cutting fluids developed from refined sunflower oil and two commercial types (semi‐synthetic and mineral), for surface roughness during drilling of AISI 304 austenitic stainless steel with HSSE tool.

L₉ (3³) orthogonal array was used for the experiment plan. Spindle speed, feed rate and drilling depth were considered as machining parameters.

Results were evaluated statistically. Mathematical models based on cutting parameters were obtained from regression analyses to predict surface roughness. ANOVA was used to determine the effect of the cutting parameters on the surface roughness. The performance results were found to be better for vegetable‐based cutting oils than that of commercial ones.

The paper reports on the use of refined sunflower oil in drilling stainless steel.