Publications

Abstract : Calophyllum inophyllum oil (CIO) is a non-edible vegetable oil that has poor oxidative and thermal stability. These limitations can be ameliorated by certain chemical modifications. In the present study, CIO is chemically modified by a two-stage transesterification process using methanol followed by epoxidation. The present study attempts to develop a green-cutting fluid using multistage chemically modified CIO. The fatty acid profile of CIO is evaluated by the Gas chromatography- Mass spectroscopy method and the chemical modification of CIO is confirmed using Fourier Transform Infrared spectroscopy. The lubricant properties such as tribological, thermal, and physical properties, oxidation stability, and chemical properties of CIO and modified CIO (MCIO), are evaluated and compared initially as per ASTM, AOCS, and Indian Standards, respectively. Then the CIO and MCIO-based cutting fluids are formulated based on the emulsion stability test results conducted as per ASTM standards. The kinematic viscosity, tribological properties, and corrosion stability of the vegetable oil-based cutting fluids are then evaluated and compared with that of the commercial cutting fluids such as Servocut and Quakercut as per ASTM standards. The performance evaluation of the vegetable oil-based cutting fluid with commercial cutting fluids is performed using a pin-on-disc apparatus with the help of an L16 orthogonal array. The experimental results indicated that the MCIO has superior oxidative stability and a better viscosity index compared to CIO. The modification of CIO has shown a slight improvement of 3 °C in its pour point. Whereas, the TGA curve indicated that the MCIO is not even completely degraded at 800 °C compared to CIO, which completely degraded by 552 °C. The final base fluid, EMCIO (emulsified MCIO) has shown a very low coefficient of friction (COF) value of 0.023 compared to commercial cutting fluids. From the Taguchi and ANOVA analysis for performance evaluation using pin on disc, it was observed that cutting fluids used is the most influencing parameter for COF (53.89%), weight loss (24.02%)., and surface roughness (46.86%). The present study has developed a green cutting fluid with multistage chemically modified CIO with better shelf life, superior oxidation stability, and better viscosity index that can replace commercial cutting fluids and the effect of cutting fluid used alone and with other parameters such as load and speed on the COF, weight loss, and surface roughness has also been investigated, which makes the work more novel.