OBRABOTKAMETALLOV technology Vol. 27 No. 1 2025 force was measured using a Kistler dynamometer (Type 9275B) employing three-component piezoelectric crystals. Over a regular period, the cutting forces’ average values were stopped.Adigital pyrometer was used to measure the cutting temperature. The average surface roughness (Ra) of the workpiece was determined using a contact-type measurement device (Surftest SJ-210). Data were recorded for each turning operation under varied machining conditions. Results and Discussion This study focuses on the thermal conductivity and viscosity of various vegetable oils at 25 °C, properties that are crucial for determining their suitability in manufacturing applications. Among the tested oils, corn oil exhibited the highest thermal conductivity (0.154 W/mK), indicating its effectiveness in heat transfer, which is vital for maintaining optimal operating temperatures. The thermal conductivity of the different vegetable oils is compared in Fig. 3. Viscosity, which characterizes a fluid’s resistance to flow, is affected by factors such as temperature and molecular structure. Corn oil also exhibited a viscosity of 61 cP (centipoise) at 25 °C, reflecting its Fig. 2. Experimental setup with MQL Fig. 3. Thermal conductivity of different vegetable oils
RkJQdWJsaXNoZXIy MTk0ODM1