Evaluation of New Vegetable-Based Cutting Fluids on Thrust Force and Surface Roughness in Drilling of AISI 304 Using Taguchi Method Article

Kuram, E, Ozcelik, B, Demirbas, E et al. (2011). Evaluation of New Vegetable-Based Cutting Fluids on Thrust Force and Surface Roughness in Drilling of AISI 304 Using Taguchi Method . MATERIALS AND MANUFACTURING PROCESSES, 26(9), 1136-1146. 10.1080/10426914.2010.536933

International Collaboration

cited authors

  • Kuram, E; Ozcelik, B; Demirbas, E; Sik, E; Tansel, IN

sustainable development goals

authors

publication date

  • January 1, 2011

published in

keywords

  • ALUMINUM-ALLOYS
  • AUSTENITIC STAINLESS-STEEL
  • DRY
  • Drilling
  • Engineering
  • Engineering, Manufacturing
  • FLOODED LUBRICANT CONDITIONS
  • METAL-MATRIX COMPOSITES
  • MINIMUM QUANTITY
  • MQL
  • Materials Science
  • Materials Science, Multidisciplinary
  • OILS
  • PERFORMANCE
  • Science & Technology
  • Surface roughness
  • TOOL WEAR
  • Technology
  • Thrust force
  • Vegetable-based cutting fluids

Digital Object Identifier (DOI)

publisher

  • TAYLOR & FRANCIS INC

start page

  • 1136

end page

  • 1146

volume

  • 26

issue

  • 9