Experimental investigation of cooling and lubrication effects in plane grinding of AISI 304 steel

Abstract

Nowadays in grinding operations cooling and lubricating liquids are extensively used. Their application in many cases contributes to the lowering of the grinding temperature, energy consumption and improving surface quality. However, at the same time they pose a significant threat to the health of machine operators and contribute to the overall production costs. Therefore, there have been numerous attempts to eliminate or at least reduce their usage. In the presented investigation three methods of cooling and lubrication were used: with emulsion, minimum quantity lubrication (MQL) and grinding dry. The influence of these methods on the grinding force and surface roughness depended on the respective movements between the grinding wheel and workpiece and the selection of grinding speed. It was concluded that grinding dry of AISI 304 austenitic stainless steel leads to an increase of the grinding force whereas in MQL grinding the same force decreased. In the case of 304 steel the smallest values of surface roughness parameters appeared in MQL grinding compared to grinding dry and with emulsion.