Experimental Exploration into Al 7075-T651 Machinability, Surface Quality, and MRR Using Avocado Cutting Fluid via Grey Optimization

This research aims to identify the optimal machining parameters for turning Aluminium Alloy 075-T651 using a tungsten carbide insert cutting tool and a flood coolant system, applying the Grey-based Taguchi method. Aluminium Alloy 075-T651 is commonly utilized in the automotive, marine, machine tools, and aerospace industries due to its excellent weight-to-strength ratio. A key focus of the study are the surface roughness and material removal rate, which is critical in machining. The research explores how various turning parameters affect surface roughness and material removal rate with investigates the role of coolant in these operations. Heat generated during machining can adversely affect tool life, workpiece dimensions, and surface quality. To address these challenges, an environmentally friendly, biodegradable, and non-toxic avocado oil-based cutting fluid was employed. An orthogonal array from the Taguchi method guided the experiments, with surface roughness and material removal rate measured as a response. Minitab software facilitated the statistical analysis of process parameters. Key performance metrics included material removal rate, and surface roughness, influenced by cutting speed, feed rate, depth of cut, and avocado oil proportion. So, an avocado oil (9%), depth of cut (1.0 mm), cutting speed (1000 rpm), and feed rate (85 mm/min) are an optimized parameter.