Analysis of the Physicochemical Properties of Some Selected Non-Edible Vegetable Oil-Based Cutting Fluids Using the Design of Experiment (DOE) Approach

Abstract

The pursuit of environmentally friendly cutting fluids is ongoing as the problems of traditional cutting fluids become more apparent. The bulk of vegetable oils used in studies are consumable and, if marketed, may conflict with human utilization, making cutting fluids more costly. However, few investigations on the use of lesser-known vegetable oils as cutting fluids have been conducted. As a result, the goal of this research is to examine how effective some lesser-known vegetable oils will be if used as a cutting fluid. Based on some physicochemical properties such as acid value and viscosity, the developed vegetable oil-based cutting fluids (watermelon and jatropha) were statistically analyzed using 24 full factorial techniques. This paper aimed at determining the interaction of the physicochemical properties on the developed cutting fluids. Emulsifiers, antifoam agents, biocide, and anti-corrosive agents were considered as natural variables. The effect of the natural variables on the acidity index and viscosity of cutting fluids were fully analyzed with ANOVA, contour, and surface plots. From the responses obtained from the experiment as explained by the independent variables (emulsifying agent, anti-corrosion agent, biocide, and antifoam agent), the watermelon seed oil-based cutting fluid was 89% accurate, while the jatropha oil-based cutting fluid was 75% accurate.

Keywords

• ANOVA
• cutting fluids
• physicochemical properties
• vegetable oils
• contour
• surface plots