Analysis of the Physicochemical Properties of Some Selected Non-Edible Vegetable Oil-Based Cutting Fluids Using the Design of Experiment (DOE) Approach

Kazeem, Rasaq A.; Fadare, David A.; Ikumapayi, Omolayo M.; Akinlabi, Stephen A.; Afolalu, Sunday A.; Akinlabi, Esther T.

doi:10.3390/lubricants10020016

Open AccessArticle

Analysis of the Physicochemical Properties of Some Selected Non-Edible Vegetable Oil-Based Cutting Fluids Using the Design of Experiment (DOE) Approach

by

Rasaq A. Kazeem

^1,*,

David A. Fadare

¹,

Omolayo M. Ikumapayi

^2,3,*

,

Stephen A. Akinlabi

⁴,

Sunday A. Afolalu

² and

Esther T. Akinlabi

^3,5

¹

Department of Mechanical Engineering, University of Ibadan, Ibadan 200281, Nigeria

²

Department of Mechanical and Mechatronics Engineering, Afe Babalola University, Ado Ekiti 360101, Nigeria

³

Department of Mechanical Engineering Science, University of Johannesburg, Auckland Park, Johannesburg 2006, South Africa

⁴

Department of Mechanical Engineering, Butterworth Campus, Walter Sisulu University, Butterworth 4960, South Africa

⁵

Directorate, Pan African University for Life and Earth Sciences, Ibadan 200284, Nigeria

^*

Authors to whom correspondence should be addressed.

Lubricants 2022, 10(2), 16; https://doi.org/10.3390/lubricants10020016

Submission received: 6 December 2021 / Revised: 1 January 2022 / Accepted: 6 January 2022 / Published: 19 January 2022

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Abstract

The pursuit of environmentally friendly cutting fluids is ongoing as the problems of traditional cutting fluids become more apparent. The bulk of vegetable oils used in studies are consumable and, if marketed, may conflict with human utilization, making cutting fluids more costly. However, few investigations on the use of lesser-known vegetable oils as cutting fluids have been conducted. As a result, the goal of this research is to examine how effective some lesser-known vegetable oils will be if used as a cutting fluid. Based on some physicochemical properties such as acid value and viscosity, the developed vegetable oil-based cutting fluids (watermelon and jatropha) were statistically analyzed using 24 full factorial techniques. This paper aimed at determining the interaction of the physicochemical properties on the developed cutting fluids. Emulsifiers, antifoam agents, biocide, and anti-corrosive agents were considered as natural variables. The effect of the natural variables on the acidity index and viscosity of cutting fluids were fully analyzed with ANOVA, contour, and surface plots. From the responses obtained from the experiment as explained by the independent variables (emulsifying agent, anti-corrosion agent, biocide, and antifoam agent), the watermelon seed oil-based cutting fluid was 89% accurate, while the jatropha oil-based cutting fluid was 75% accurate.

Keywords: ANOVA; cutting fluids; physicochemical properties; vegetable oils; contour; surface plots

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MDPI and ACS Style

Kazeem, R.A.; Fadare, D.A.; Ikumapayi, O.M.; Akinlabi, S.A.; Afolalu, S.A.; Akinlabi, E.T. Analysis of the Physicochemical Properties of Some Selected Non-Edible Vegetable Oil-Based Cutting Fluids Using the Design of Experiment (DOE) Approach. Lubricants 2022, 10, 16. https://doi.org/10.3390/lubricants10020016

AMA Style

Kazeem RA, Fadare DA, Ikumapayi OM, Akinlabi SA, Afolalu SA, Akinlabi ET. Analysis of the Physicochemical Properties of Some Selected Non-Edible Vegetable Oil-Based Cutting Fluids Using the Design of Experiment (DOE) Approach. Lubricants. 2022; 10(2):16. https://doi.org/10.3390/lubricants10020016

Chicago/Turabian Style

Kazeem, Rasaq A., David A. Fadare, Omolayo M. Ikumapayi, Stephen A. Akinlabi, Sunday A. Afolalu, and Esther T. Akinlabi. 2022. "Analysis of the Physicochemical Properties of Some Selected Non-Edible Vegetable Oil-Based Cutting Fluids Using the Design of Experiment (DOE) Approach" Lubricants 10, no. 2: 16. https://doi.org/10.3390/lubricants10020016

APA Style

Kazeem, R. A., Fadare, D. A., Ikumapayi, O. M., Akinlabi, S. A., Afolalu, S. A., & Akinlabi, E. T. (2022). Analysis of the Physicochemical Properties of Some Selected Non-Edible Vegetable Oil-Based Cutting Fluids Using the Design of Experiment (DOE) Approach. Lubricants, 10(2), 16. https://doi.org/10.3390/lubricants10020016

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Analysis of the Physicochemical Properties of Some Selected Non-Edible Vegetable Oil-Based Cutting Fluids Using the Design of Experiment (DOE) Approach

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