EVALUATION OF THE COOLING RATE OF SOME FATTY-ACID BASED VEGETABLE OILS AS QUENCHANTS

Authors

  • D. S. YAWAS Department of Mechanical Engineering, Ahmadu Bello University, Zaria. Author
  • T. AUSE Department of Metallurgical Engineering, Ahmadu Bello University, Zaria. Author

Abstract

The cooling rate of a quenching medium is known to be one of the factors that affect the final properties of a quenched component. In this study experimental results are reported in which the cooling rate of different vegetable oils (ground nut oil, soy beans oil, cotton seed oil, palm kernel oil, pal, oil and shear butter oil) during quenching of 0.75%C steel has been investigated. All the vegetable oils investigated were found to have cooling rates within the acceptable range for the avoidance of distortion or cracks The hardness develop in all the samples quenched in various media is found to be influence by the cooling rate of the media Among the oils, pal, oil and palm kernel oil resulted to higher hardness followed by soy beans oil and then others. These oils are cheaply available; hence their usage in the heat treatment industry for machine components would lead to many advantages as outlined in this paper

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Published

2006-03-31

Issue

Vol. 41 No. 1 (2006): NSE TECHNICAL TRANSACTION JOURNAL (NSE TT-J)

Section

Articles