SUITABILITY OF LOCAL VEGETABLE OILS FOR COLD EXTRUSION OF ALADJA ST60-2 STRUCTURAL STBEL.
SUITABILITY OF LOCAL VEGETABLE OILS FOR COLD EXTRUSION OF ALADJA ST60-2 STRUCTURAL STBEL.
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Date
2015-06-09
Authors
NYIOR, GEOFFREY BEM
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Abstract
The performance of some vegetable oils (palm oil
groundnut oil, soya bean oil, and shea butter oil) as
lubricants in the cold extrusion of Aladja ST60-2 structural
steel has been investigated in the direct extrusion of 13mm
diameter slugs with different initial billet lengths at
various extrusion ratios and speeds.
The performance criteria employed are the coefficient of
friction, surface finish of extrudates and hardness values
taken radially along the cross section of extruded billets.
To set a standard for comparison, the test results
(coefficient of friction, surface finish and hardness values)
obtained for the oils were compared with those obtained for
the standard zinc phosphate/sodium stearate lubricant.
Based on frictional values, at lower reductions and
speeds, the vegetable oils especially soya bean oil and
groundnut oil gave a performance almost at par with the
standard zinc phosphate/sodium stearate lubricant. The other
vegetable oils too gave a favourable performance compared to
the standard lubricant. At the higher reductions and
extrusion speeds all the oils performed better than the
standard lubricant. On the basis of frictional values
obtained at higher reduction and speed, the performance of the
oils as lubricants for extrusion in descending order is, soya
bean oil, groundnut oil, shea butter oil, palm oil and zinc
phosphate/sodium stearate.
From the results obtained, the surface finish varied in
the same direction as the coefficient of friction. The order
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Keywords
SUITABILITY OF LOCAL VEGETABLE OILS, COLD EXTRUSION OF ALADJA ST60-2 STRUCTURAL STBEL