Financial support was provided by Portugal’s national funding FCT/MCTES (PIDDAC)
to Centro de Investigação de Montanha (CIMO) (UIDB/00690/2020 and UIDP/00690/2020) and
SusTEC (LA/P/0007/2020). Additionally, this work was partially supported by Portuguese FCT,
under the reference projects UIDB/04077/2020, UIDB/00532/2020 and UIDB/04436/2020. This
research was also partially funded by EXPL2021CIMO_01. Inês Afonso acknowledges the financial
support of CIMO through EXPL2021CIMO_01.
In this work, we carried out a comparison between the dry machining of an aluminum block with conventional cutting oil and a block with vegetable oil. The two oils had different flow rates. Using the Taguchi method, it was possible to determine the matrices for optimizing the best parameters for each group of tests. Then, we studied the utility of using vegetable oil as a cutting lubricant. We found that the vegetable oil studied in this work had good properties in terms of reducing cutting temperatures but was less effective than conventional cutting oil in reducing the surface roughness of the machined part. Tribological tests were carried out to understand the influence of the selected lubricants in reducing friction and wear. After the sliding experiments, which were performed without lubrication in the presence of the same lubricants that were used in the machining tests and in the presence of distilled water, we concluded that vegetable oil has satisfactory lubricating properties that are similar to those of the conventional cutting fluid, indicating a potential for consideration as an effective alternative to the conventional cutting fluid, with economic, environmental, and health advantages.
