Lubrication-enhanced mechanisms of titanium alloy grinding using lecithin biolubricant

As a dielectric, biolubricant (vegetable oil) cannot maximize the efficiency of electrostatic atomization minimum quantity lubrication (EMQL). The lecithin-enhanced technology is expected to solve this technical bottleneck. The effects of lecithin on the electrophysiological properties of biolubricant (soybean oil) were investigated. Lecithin can increase the conductivity, viscosity, and charge mass ratio and reduce the surface tension of soybean oil. Comparative experiments show that the maximum average temperature rise of workpiece surface with MQL is 241.6 degrees C. The value under flooding, EMQL, and L+EMQL is reduced by 28.97%, 42.8%, and 48.92%, respectively, compared with MQL. The influence of lecithin mixing ratio on grinding performance was discussed. The minimum surface roughness value (0.49 mu m) is obtained at the mixing ratio of 2:10.

Automated summary

The effects of lecithin on the electrophysiological properties of biolubricant were investigated, and the influence of lecithin mixing ratio on grinding performance was discussed. The experimental results demonstrate that lecithin can improve the conductivity, viscosity, and surface tension of biolubricant, leading to enhanced grinding performance.