Using Thermal Gradient Measurements to Compare Bath Temperature and Agitation Effects on the Quenching Performance of Palm Oil, Canola Oil and a Conventional Petroleum Oil

Authors

Bozidar Matijevic, University of Zagreb
Bruno F. Canale, University of São Paulo
Božidar Lišcic, University of Zagreb
George Totten, Portland State UniversityFollow

Published In

Materials Performance and Characterization

Document Type

Article

Publication Date

5-23-2019

Subjects

Particle swarm optimization, Heat transfer, Petroleum products, Palm Oil, Canola oil

Abstract

A proprietary Liscic/Petrofer cylindrical Inconel 600 probe of 50-mm diameter and 200-mm length which was instrumented with three thermocouples on the same radius of the crosssection at the middle of the length was used to determine the differences in quenching performance of two vegetable oils, palm oil and canola oil, and they were compared to a locally produced conventional petroleum oil quenchant. The cooling curves and heat transfer performance of these oils were determined at different bath temperatures and agitation rates. The work was performed at the Quenching Research Centre located at the Faculty for Mechanical Engineering, University of Zagreb, Croatia. The results of this comparative study are reported herein.

Description

This is the Publisher PDF archived here with permission.

Copyright © 2019 by ASTM International

Locate the Document

https://doi.org/10.1520/MPC20180135

DOI

10.1520/MPC20180135

Persistent Identifier

https://archives.pdx.edu/ds/psu/28681

Citation Details

B. Matijevic, B. F. Canale, B. Liscic, and G. E. Totten, “Using Thermal Gradient Measurements to Compare Bath Temperature and Agitation Effects on the Quenching Performance of Palm Oil, Canola Oil and a Conventional Petroleum Oil,” Materials Performance and Characterization 8, no. 1 (2019): 223–248, https://doi.org/10.1520/MPC20180135.