Modification properties of cutting oil with vegetable oils

Abstract

Viscosity, lubricity, flash point of vegetable oils, mixtures of vegetable oils, synthetic ester and paraffinic oil were measured and their correlations were developed. Vegetable oils in this study consisted of palm oil, rice bran oil, soybean oil and coconut oil. The corrosive properties of these oils were measured as well. Viscosity of coconut oil was comparable to that of the synthetic ester, while that of other selected vegetable oils were greater than that of the synthetic ester. Wear of coconut oil was slightly lower than that of the synthetic ester, while that of other selected vegetable oils became about a third of the synthetic ester value. Flash point of all selected vegetable oils, including their mixture, was close to that of the paraffinic oil. The corrosive property of these vegetable oils was class 1a. These vegetable oils could be used as viscosity and lubricity agent for neat cutting oil. For correlations of investigate properties with the mass fraction of vegetable oil, kinematic viscosity of mixtures could be estimated directly by modified Kendall and Monroe expression. The wear property became inversely proportional to the viscosity. Flash point of the mixtures was proportional to the logarithmic of the reciprocal of the vegetable oil mass fraction.