An Investigation on the Effect of Mango Seed and Pongamia Oil-Based Cutting Fluids on Surface Morphology During Turning of AISI 304 Steel

In today’s industrial applications, cutting fluids have attained prime importance due to their all-round features, including increase of tool life by lubrication of the tool at the tool–workpiece interface. This study compares the effects of mango seed oil and pongamia oil on cutting force and surface morphology during the turning of AISI 304 steel. The design of experiments was applied using Taguchi’s method with an L9 array of experiments. During the experiment, it was discovered that mango seed and pongamia-based cutting fluid exhibited the lowest contact angles of 22.1° and 24.4°, respectively, at a 97:3 volumetric concentration of deionized water and eco-friendly oil. The use of mango seed oil as a cutting fluid with MQL (Minimum Quantity Lubrication) resulted in the lowest surface roughness of 0.809 µm, compared to 0.921 µm with pongamia-based cutting fluid. The cutting force was reduced by a maximum of 28.68% using mango seed-based cutting fluid, compared to pongamia-based cutting fluid. ANOVA analysis revealed that feed rate had the maximum influence on the optimization of output parameters for mango seed cutting fluid. For pongamia-based cutting fluid, feed rate had the maximum influence on cutting force, while the depth of cut had the strongest influence on surface roughness.