Vegetable Nanofluid Influence on End Milling Machinability of Nickel Alloys with Minimum Quantity Lubrication
| dc.contributor.author | Hirudayanathan, Hiru Purushothaman | |
| dc.contributor.supervisor | Sujan Debnath | en_US |
| dc.date.accessioned | 2024-05-29T01:00:54Z | |
| dc.date.available | 2024-05-29T01:00:54Z | |
| dc.date.issued | 2024 | en_US |
| dc.identifier.uri | http://hdl.handle.net/20.500.11937/95189 | |
| dc.description.abstract |
Minimum Quantity Lubrication (MQL) using vegetable oils is considered a sustainable lubrication method, particularly for machining nickel alloys. Although a significant influence of nanofluid viscosity on lubrication has been observed in MQL machining, the influence of the viscosity of nanofluids on the machinability of nickel alloys is yet to be established. This comprehensive research aimed to evaluate the influence of the viscosity of palm oil-based nanofluids on the MQL end milling of Inconel 718. | en_US |
| dc.publisher | Curtin University | en_US |
| dc.title | Vegetable Nanofluid Influence on End Milling Machinability of Nickel Alloys with Minimum Quantity Lubrication | en_US |
| dc.type | Thesis | en_US |
| dcterms.educationLevel | PhD | en_US |
| curtin.department | Curtin Malaysia | en_US |
| curtin.accessStatus | Fulltext not available | en_US |
| curtin.faculty | Curtin Malaysia | en_US |
| curtin.contributor.orcid | Hirudayanathan, Hiru Purushothaman [0000-0002-4945-9440] | en_US |
| dc.date.embargoEnd | 2026-05-15 |