Assessment of Heat Transfer Characteristics of Transesterified Waste Sunflower Cooking Oil Blends for Quench Hardening

Abstract

Mineral oils used in the heat treatment industry are derivatives of non-renewable petroleum fuel and are toxic and non-biodegradable. Vegetable oils are an ideal substitute for mineral oil due to their superior heat transfer characteristics and eco-friendliness. However, the initial cost of vegetable oils is very high. In addition, the maintenance cost of vegetable oils would be higher due to their poor thermal and oxidative stability than mineral oil. In this context, recycling and reusing waste cooking oil could be a cheaper and eco-friendly alternative. In this study, the fatty acid methyl ester (FAME) produced from the waste sunflower cooking oil through transesterification was blended with sunflower and mineral oils at various proportions. The cooling characteristics of the FAME/oil blends were assessed using the cooling curve analysis according to ASTM D6200 and ISO9950 standards. A solution to the inverse heat conduction problem was used to estimate the spatiotemporal metal/quenchant interfacial heat flux. The uniformity of heat flux was analyzed. The results indicated that blending waste cooking oil-derived FAME in sunflower oil up to 60 vol.% and mineral oil up to 50 vol.% provided comparable cooling characteristics to pure oils. The estimated heat flux transients showed a marginal decrease in peak heat flux for FAME blends in sunflower oil, whereas an increased peak heat flux with mineral oil. The FAME blends less than 60 vol.% in sunflower oil showed higher cooling uniformity. With mineral oil, the blend proportion of up to 50 vol.% increased cooling uniformities compared to pure oil. The characteristic cooling time (t85) increased with the increase in FAME blends in oils. However, the distribution of t85 in the quench probe was uniform for FAME/oil blends. © 2022, ASM International.