Effect of section thickness on heat transfer during quenching in vegetable oils

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dc.contributor.authorNayak, U.V.
dc.contributor.authorPrabhu, K.N.
dc.date.accessioned2026-02-05T09:31:03Z
dc.date.issued2018
dc.description.abstractIn 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.
dc.identifier.citationMaterials Performance and Characterization, 2018, 7, 1, pp. 384-396
dc.identifier.urihttps://doi.org/10.1520/MPC20180084
dc.identifier.urihttps://idr.nitk.ac.in/handle/123456789/25009
dc.publisherASTM International
dc.subjectHardness
dc.subjectHeat conduction
dc.subjectHeat flux
dc.subjectInverse problems
dc.subjectPhase diagrams
dc.subjectProbes
dc.subjectQuenching
dc.subjectThermocouples
dc.subjectVegetable oils
dc.subject304 stainless steel
dc.subjectCooling curve analysis
dc.subjectHardness values
dc.subjectHeat extraction
dc.subjectInverse heat conduction methods
dc.subjectNon-edible vegetable oil
dc.subjectSection thickness
dc.subjectThermal data
dc.subjectSunflower oil
dc.titleEffect of section thickness on heat transfer during quenching in vegetable oils

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