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

dc.contributor.author	Nayak, U.V.
dc.contributor.author	Prabhu, K.N.
dc.date.accessioned	2020-03-31T08:23:11Z
dc.date.available	2020-03-31T08:23:11Z
dc.date.issued	2018
dc.description.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. Copyright 2018 by ASTM International.	en_US
dc.identifier.citation	Materials Performance and Characterization, 2018, Vol.7, 1, pp.384-396	en_US
dc.identifier.uri	https://idr.nitk.ac.in/handle/123456789/10847
dc.title	Effect of section thickness on heat transfer during quenching in vegetable oils	en_US
dc.type	Article	en_US

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