Chip formation zone analysis during the turning of austenitic stainless steel 316L under MQCL cooling condition

The paper presents the influence of the cutting zone cooling method on selected indices of the chip formation zone and on the chip shape. In the process of turning 316L austenitic steel three cooling methods have been considered: dry machining, MQCL method and MQCL + EP/AW. The tests have been performed in accordance with the method of Parameter Space Investigation. It has been found that, when cooling by the MQCL method with the addition of EP/AW, the friction coefficient on the rake face, the coefficient of chip thickening is reduced and the angle of sliding increases as compared to dry machining and the MQCL method. The reduction of the friction coefficient value in the MQCL + EP/ AW method is due to nano-particles based on phosphate ester added to the water. Considering the chip shape, the MQCL method has appeared more advantageous in cutting the 316L austenitic steel. When cooling by the MQCL method, useful chip shape in the form of short spirals or quite loose, which results in easier removal of it from the cutting zone. (C) 2016 The Authors. Published by Elsevier Ltd.