Investigation of Surface Roughness and Chip Forms in Milling of Stainless Steel by MQL Method

Abstract

Stainless steel materials have been used in many fields such as automotive, food, medical, chemistry etc. by applying machining operations although they are categorized under a group of materials whose machinability is difficult due to high strength, low thermal conductivity and work hardening tendency during machining. It is possible that these materials can be machined by using various cutting fluids, but cutting fluids have disadvantages such as being harmful to the environment and health. In this study, it is intended that the minimum quantity lubrication method is applied by using commercial vegetarian cutting fluid and uncoated and TiN coated WC cutting tools during milling of AISI 304 (austenitic stainless steel) and AISI 420 (martensitic stainless steel) materials and the sustainable machining is realized. Milling operations will be repeated even by applying the dry machining for the purpose of being able to compare the results obtained from minimum quantity lubrication method. The workpiece surface roughness and chip forms were investigated.