Simencio-Otero, Rosa L.
Dept. of Materials, Aeronautic and Automotive Engineering, Universidade de São Paulo, Escola de Engenharia de São Carlos, São Carlos/SP,
Canale, Lauralice C. F.
Professor, Dept. of Materials, Aeronautic and Automotive Engineering, Universidade de São Paulo, Escola de Engenharia de São Carlos, São Carlos/SP,
Totten, George E.
Research Professor, Portland State University, Portland, OR
Pages: 60 Published: Jan 2012
Vegetable oils and animal oils have been used as quenchants for metals for thousands of years; however, it hasn't been until relatively recently that their cooling properties have been studied in a thorough, quantitative manner. This review will focus on the published data relating to the use of triglycerides from various animal and vegetable sources to quench-harden steels. Particular focus will be on the traditional selection and use of different vegetable and animal oils for steel hardening applications and the cooling time-temperature behavior of these fluids to characterize their quenching performance. This information has not been previously reviewed in this manner.
quenchants, vegetable oils, animal oils, oxidative stability, cooling curves, hardening
Paper ID: STP152120120010