Heat transfer during quenching of inconel probe in non-edible vegetable oils; Wärmeübertragung während des Abschreckens der Inconel-Sonde in nicht essbaren Pflanzenölen
No Thumbnail Available
Date
2018
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Carl Hanser Verlag Kolbergerstrasse 22 Munchen D-81679
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
Description
Keywords
Heat conduction, Heat flux, Inverse problems, Mineral oils, Minerals, Probes, Quenching, Cooling characteristics, Heat extraction, Heat transfer characteristics, Inconel 600 alloys, Inverse heat conduction methods, Karanja oil, Neem oil, Non-edible vegetable oil, Vegetable oils
Citation
HTM - Journal of Heat Treatment and Materials, 2018, 73, 5, pp. 283-291