Effect of section thickness on heat transfer during quenching in vegetable oils
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Date
2018
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Publisher
ASTM International
Abstract
In the present work, mineral, sunflower, karanja, and neem oil were used as quench media. 304 stainless steel probes with diameters of 25 mm and 50 mm were quenched in these oils to assess the effect of section diameter on heat transfer during quenching. Cooling curve analysis was carried out by instrumenting the probes at various locations with thermocouples. The heat extraction ability of oil quench media was quantified using an inverse heat conduction method. Thermal data and the predicted hardness values showed the suitability of nonedible vegetable oils as potential quenchants to heat treat steels. The predicted hardness was higher during quenching in karanja oil compared to other oil media. © © 2018 by ASTM International.
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Keywords
Hardness, Heat conduction, Heat flux, Inverse problems, Phase diagrams, Probes, Quenching, Thermocouples, Vegetable oils, 304 stainless steel, Cooling curve analysis, Hardness values, Heat extraction, Inverse heat conduction methods, Non-edible vegetable oil, Section thickness, Thermal data, Sunflower oil
Citation
Materials Performance and Characterization, 2018, 7, 1, pp. 384-396