Cooling intensity of vegetable oil is better as compared with mineral oil since in many cases film boiling is absent. However, oxidation of vegetable oil is rather high and its cooling stability changes from time to time. Who has the data showing benefits of vegetable oils when used in mass production as a quenchant?
More information on cooling properties of vegetable oils one can find in publications:
1. L.C.F.Canale, M.R.Fernandez, S.C.M. Agustinho, G.E.Totten, A.F. Farah, Oxidation of Vegetable Oils and Its Impact on Quenching Performance, International Journal of Materials and Product Technology, Vol. 24, No. !-4, 2005, pp. 101 - 125.
2. N.I.Kobasko, Ester Carvalho de Souza, L.C.F. Canale, G.E.Totten, Vegetable Oil Quenchants: Calculation and Comparison of the Cooling Properties of a Series of Vegetable Oils, Journal of Mechanical Engineering, Vol. 56, No. 2, 2010, pp.131 - 142.
Hello Dr. Nikolai,
Currently I am using standard quenchants in my lab for heat treatment. Can you pl share the literature with me on vegetable oil as quenchant. I would like to work on this aspect.
Thanks
Ajeet
Dear Ajeet,
Please see publications of Prof. L.C.F. Canale in her RG and click article: "Vegetable oils as quenchants for steels: residual stresses and dimensional changes" written by Carlotta Civera, Rosa L. Simencio Otero, J. G. Lúcio, George E. Totten, Lauralice C.F. Canale.
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