- 期刊
- OpenAccess
Quenching and Heat Transfer Properties of Aged and Unaged Vegetable Oils
並列摘要
Vegetable oils may be potentially used as an alternative basestocks to petroleum oil for the formulation of quenchants. Comparative performance cooling curve of a number of vegetable oil basestocks commercially available in Brazil was reported previously. These basestocks included: soybean, canola, corn, cottonseed and sunflower oils. However, these particular vegetable oils exhibit very poor thermal‐oxidative stability, relative to petroleum oil, which is attributable to their molecular composition. To address this specific deficiency which affects long‐term performance, a number of additional vegetable oils with much more favorable molecular structure were examined including: peanuit (groundnut) oil and coconut oil. To assess the quenching performance compared to conventional and accelerated quenching oils, cooling curve performance according to ASTM D6200 for two bath temperatures (60℃ and 90℃) was determined. In addition, effective heat transfer coefficients were calculated and compared. It is noteworthy that the vegetable oils evaluated did not exhibit classical film boiling or nucleate boiling behavior during quenching.
延伸閱讀
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