Data-set collected during turning operation of AISI 1045 alloy steel with green cutting fluids in near dry condition

This work is to explicate the data collected during the turning of AISI 1045 alloy steel components in near dry condition with emulsified cutting fluids prepared from cooking oils such as Palm oil and Peanut oil. The base oils are tested for its relative density, viscosity and flash point following ASTM standards. Highly influencing turning factors are identified and the experiments are planned and arranged using Taguchi’s L27(35) orthogonal array, the experiments are repeated to reduce the errors. The quality aspect of machined components and the machining interface temperature is observed as the outcomes. The prediction models are created for the experiments through regression analysis.

本研究旨在阐明在近干式切削条件下，采用由棕榈油、花生油等食用油制备的乳化切削液加工AISI 1045合金钢制工件时所采集的实验数据。
依据美国材料与试验协会（ASTM）标准，对该乳化切削液的基础油开展相对密度、黏度及闪点的性能检测。
研究确定了对车削加工影响显著的工艺参数，并采用田口（Taguchi）L27(3^5)正交表规划实验，同时通过重复实验以降低实验误差。
本实验以加工工件的质量特性及加工界面温度作为观测结果，并通过回归分析为该实验构建了预测模型。