Heat transfer during quenching of inconel probe in non-edible vegetable oils; Wärmeübertragung während des Abschreckens der Inconel-Sonde in nicht essbaren Pflanzenölen

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dc.contributor.authorNayak, U.V.
dc.contributor.authorPrabhu, K.N.
dc.date.accessioned2026-02-05T09:30:56Z
dc.date.issued2018
dc.description.abstractNon-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
dc.identifier.citationHTM - Journal of Heat Treatment and Materials, 2018, 73, 5, pp. 283-291
dc.identifier.issn18672493
dc.identifier.urihttps://doi.org/10.3139/105.110365
dc.identifier.urihttps://idr.nitk.ac.in/handle/123456789/24978
dc.publisherCarl Hanser Verlag Kolbergerstrasse 22 Munchen D-81679
dc.subjectHeat conduction
dc.subjectHeat flux
dc.subjectInverse problems
dc.subjectMineral oils
dc.subjectMinerals
dc.subjectProbes
dc.subjectQuenching
dc.subjectCooling characteristics
dc.subjectHeat extraction
dc.subjectHeat transfer characteristics
dc.subjectInconel 600 alloys
dc.subjectInverse heat conduction methods
dc.subjectKaranja oil
dc.subjectNeem oil
dc.subjectNon-edible vegetable oil
dc.subjectVegetable oils
dc.titleHeat transfer during quenching of inconel probe in non-edible vegetable oils; Wärmeübertragung während des Abschreckens der Inconel-Sonde in nicht essbaren Pflanzenölen

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