Heat transfer during quenching of inconel probe in non-edible vegetable oils [W rme bertragung w hrend des Abschreckens der Inconel-Sonde in nicht essbaren Pflanzen len]

dc.contributor.author	Nayak, U.V.
dc.contributor.author	Prabhu, K.N.
dc.date.accessioned	2020-03-31T08:35:20Z
dc.date.available	2020-03-31T08:35:20Z
dc.date.issued	2018
dc.description.abstract	Non-edible vegetable oils of Karanja and neem were used as quench media in the present investigation. The cooling characteristics of quenchants were obtained using Inconel 600 alloy probe and were compared with that of a fast-quenching mineral oil quench medium. Spatiotemporal heat flux was estimated using inverse heat conduction method. Heat removed from the probe during quenching showed higher and faster heat extraction by karanja oil quench medium compared to the mineral oil. Heat transfer characteristics of neem oil were comparable with the mineral oil. Rewetting time and temperature of vegetable oils were found to be higher than that of the mineral oil. Carl Hanser Verlag GmbH & Co. KG	en_US
dc.identifier.citation	HTM - Journal of Heat Treatment and Materials, 2018, Vol.73, 5, pp.283-291	en_US
dc.identifier.uri	https://idr.nitk.ac.in/handle/123456789/11590
dc.title	Heat transfer during quenching of inconel probe in non-edible vegetable oils [W rme bertragung w hrend des Abschreckens der Inconel-Sonde in nicht essbaren Pflanzen len]	en_US
dc.type	Article	en_US

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