Optimization of the Cutting Fluids and Parameters Using Taguchi and ANOVA in Milling

In this study, two different vegetable based cutting fluids developed from refined canola and sunflower oil and a commercial type semi-synthetic cutting fluid were carried out to determine optimum conditions for tool wear and forces during milling of AISI 304 austenitic stainless steel. Taguchi L-9 (3(4)) orthogonal array was used for the experiment plan. Cutting speed, feed rate, depth of cut and types of cutting fluids were considered as machining parameters. Mathematical models for cutting parameters and cutting fluids were obtained from regression analyses to predict values of tool wear and forces. S/N ratio and ANOVA analyses were also performed to obtain for significant parameters influencing tool wear and forces.