Experimental investigation of cooling behavior and residual stresses for quenching with vegetable oils at different bath temperatures

被引：13

作者：

Brito, Pedro ^{[1
]}

Ramos, Pedro Augusto ^{[1
]}

Resende, Leandro Pegorete ^{[1
]}

de Faria, Douglas Antonio ^{[1
]}

Ribas, Omar Khayyam ^{[1
]}

机构：

[1] Pontificia Univ Catolica Minas Gerais, Ave Dom Jose Gaspar 500, BR-30535901 Belo Horizonte, MG, Brazil

来源：

JOURNAL OF CLEANER PRODUCTION | 2019年 / 216卷

关键词：

Quenching; Vegetable oils; Residual stresses; Cooling; WETTING BEHAVIOR; HEAT-TRANSFER; PERFORMANCE; QUENCHANTS; OXIDATION; SURFACE;

D O I：

10.1016/j.jclepro.2019.01.194

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

The motivation to reduce industrial dependence of petroleum-derived products has highlighted the possibility of vegetable oils as cooling media for quenching operations. In the present work, the performance of vegetable oils applied to quenching carbon and alloy steels at different bath temperatures was analyzed, with the goal of assessing the influence of quenchant type and temperature on the residual stress state produced after quenching. Natural soybean and sunflower oils, as well as commercial mineral quenching oil, were chosen for investigation. First, the cooling behavior during quenching was studied using bath temperatures of 25, 40, 60 and 80 degrees C. Subsequently, Vickers microhardness profiles were obtained along the cross-section of heat treated samples and residual stresses were determined by X-Ray Diffraction for all tested materials. The vegetable oils selected for analysis produced hardening depths equivalent to the commercial mineral oil when quenching AISI 4340 alloy steel and lower absolute residual stress values. (C) 2019 Elsevier Ltd. All rights reserved.

引用

页码：230 / 238

页数：9

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