Cooling curve and rewetting properties of vegetable oils -based quenchants: comparison of a series of vegetable oils
With the notable exception of few early references, detailed examinations of the interfacial film formation of vegetable oils during the hardening of steel have not been reported. This is important because the formation and breakage of any films formed at the hot-metal interface dictate whether heat transfer will occur by film boiling, nucleate boiling or convective cooling and the existence and timing of these processes affect cooling and hardness uniformity. Knowledge of rewetting properties and processes is important from the perspective of hardening potential and the ability of a quenchant to reduce distortion and cracking. The results of a recently completed study to examine the relative difference of the heat transfer mechanisms of vegetable oils using a small probe equipped with three surface thermocouples and one center thermocouple high-speed photography of the quenching processes. These results will be compared to the results obtained for a petroleum oil-based quenchant.
Quenching rewetting vegetable oil distortion
Ayrton Antonio Batista Junior Adriana Marques George E. Totten Lauralice C. Franceschini Canale
Universidade de Sao Paulo - EESC, 400 Avenida Trabalhador Sao Carlense, Sao Carlos 13566-590, Brazil Portland State University, 724 Southwest Harrison Street, Portland 97207-0751, USA
国际会议
北京
英文
444-448
2012-10-23（万方平台首次上网日期，不代表论文的发表时间）