Research Progress on Modification Methods and Cutting Performance of Vegetable Oil-based Cutting Fluids

CHEN Cheng; CHEN Fukuan; DAI Fang; MA Hengyu; WEN Zhiyuan; DU Feilong

doi:10.16490/j.cnki.issn.1001-3660.2025.21.012

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Surface Technology ›› 2025, Vol. 54 ›› Issue (21) : 159-184. DOI: 10.16490/j.cnki.issn.1001-3660.2025.21.012

Research Review

Research Progress on Modification Methods and Cutting Performance of Vegetable Oil-based Cutting Fluids

CHEN Cheng^a, CHEN Fukuan^a, DAI Fang^a, MA Hengyu^a, WEN Zhiyuan^b, DU Feilong^a,*

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Abstract

As environmentally friendly lubricants, vegetable oil-based cutting fluids demonstrate significant potential in the metalworking industry due to their high biodegradability and low toxicity. Compared with traditional mineral oil-based cutting fluids, vegetable oil-based cutting fluids play a crucial role in green manufacturing and sustainable processing. However, single vegetable oil-based cutting fluids still face several challenges under complex processing conditions, including insufficient lubrication, poor oxidation stability, and low cooling efficiency. This paper systematically reviewed the fundamental characteristics of vegetable oil-based cutting fluids and their impacts on performance. The unsaturation of fatty acids significantly affected oxidation stability through the active sites of double bonds, the higher the unsaturation (i.e., the more double bonds), the more susceptible the cutting underwent chain oxidation reactions, leading to a reduction in oxidation stability. In contrast, fatty acids with high saturation, due to their rigid molecular chains and lack of double bonds, exhibited better antioxidant properties, although their low-temperature fluidity was limited. Unsaturated fatty acids enhanced the adsorption capacity of the lubrication film through their polar groups. The chain length and polar groups jointly determined the viscosity and lubrication film strength. Long-chain saturated fatty acids formed a dense oil film, but exhibited restricted flowability, whereas short-chain or polar group-containing molecules were more likely to penetrate the cutting interface. In terms of physical and chemical properties, viscosity directly influenced the lubrication-cooling balance. High viscosity oil films provided greater strength but limited heat dissipation capability, while pour points and flash points restricted low-temperature adaptability and high-temperature safety, respectively. To overcome these performance bottlenecks, this paper reviewed modification strategies such as multi-oil blending, chemical modification, functional additives, and nanomaterial reinforcement. Multi-oil blending optimized the physical and chemical properties by synergizing complementary formulations. Chemical modification allowed precise control of molecular structures. Epoxidation, through the introduction of epoxy groups, significantly enhanced thermal stability and oxidation resistance. Esterification modification effectively improved low-temperature fluidity by restructuring molecular structures. Selective hydrogenation precisely reduced the number of unsaturated double bonds, improving oxidation stability while retaining the lubrication performance of monounsaturated fatty acids, thus achieving a balance between oxidation resistance and lubrication. Functional additives enhanced the comprehensive performance of cutting fluids by scavenging free radicals, forming protective films, and strengthening boundary lubrication. Nanoparticles, through the "ball bearing" effect, reduced the friction coefficient and created a heat-conductive network that improved heat dissipation, while nanoparticle layers filled surface defects to enhance machining quality. Furthermore, this paper elucidated the mechanisms by which vegetable oil-based cutting fluids affected cutting performance. Polar molecules adsorbed to form boundary lubrication films, transforming solid-solid friction into solid-film-solid contact, reducing shear stress, and thus minimizing cutting forces. The lubrication film accelerated heat diffusion by absorbing heat through evaporation and utilizing nanoparticle heat conduction channels, thereby suppressing localized temperature rise. High-polar molecules and additives worked together to reduce adhesive wear at the interface, while nanoparticle polishing and ionic liquid chemical adsorption further reduced surface roughness. Dense oil films and composite protective layers prevented direct contact between the tool and workpiece, delaying the evolution of wear. In conclusion, vegetable oil-based cutting fluids have substantial potential in sustainable manufacturing processes. However, further exploration of new blending techniques, innovative additives, and the composite application of vegetable oils with nanomaterials is required. In-depth research into the mechanisms of vegetable oil-based cutting fluids provides valuable insights for optimizing their performance across various processing scenarios and supports their widespread use in sustainable manufacturing.

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vegetable oil-based cutting fluids / fundamental characteristics / chemical modification / functional additives / nano-reinforcement / cutting performance

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CHEN Cheng, CHEN Fukuan, DAI Fang, MA Hengyu, WEN Zhiyuan, DU Feilong. Research Progress on Modification Methods and Cutting Performance of Vegetable Oil-based Cutting Fluids[J]. Surface Technology. 2025, 54(21): 159-184 https://doi.org/10.16490/j.cnki.issn.1001-3660.2025.21.012

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Funding

The National Natural Science Foundation of China (52365055); The Basic Research Program of Guizhou Province (Qiankehejichu-ZK [2024]common 090); Laboratory Open Project of Guizhou University (SYSKF2025-027)