SYMPOSIA PAPER Published: 01 January 2010

Comparison of Structure and Quenching Performance of Vegetable Oils


This work describes the physical property analysis and molecular structural characterization by gas chromatography and nuclear magnetic resonance spectroscopy of cottonseed, sunflower, corn, canola, and soybean oils. To assess the relative quenching performance of these different vegetable oils, cooling curve analyses was conducted according to ASTM D6200 at series of quenchant bath temperatures: 40, 60, 80, 100, and 120°C. For comparison, cooling curve analysis under the same testing conditions for a commercially available conventional and an accelerated petroleum oil-based quenchant was also performed. This work showed that although the different vegetable oils exhibited significantly different molecular structures, their viscosity and viscosity-temperature behavior was comparable. Also, the quenching performance of the different vegetable oils, while not identical, was not significantly different from each other. However, it is noteworthy that the vegetable oils did not exhibit classical film boiling or nucleate boiling behavior during quenching. For this reason, the quenching performance was different from either the conventional or the accelerated quench oils, which exhibited the expected film boiling, nucleate boiling, and convective cooling behavior. The relative difference in quenching performance between petroleum oil derived quenchants and vegetable oils is discussed in detail.

Author Information

de Souza, Ester, Carvalho
Univ. de São Paulo, São Carlos, São Paulo, Brazil
Fernandes, Mauro, R.
Univ. de São Paulo, São Carlos, São Paulo, Brazil
Augustinho, Sylvana, C. M.
Univ. de São Paulo, São Carlos, São Paulo, Brazil
de Campos Franceschini Canale, Lauralice
Univ. de São Paulo, São Carlos, São Paulo, Brazil
Totten, George, E.
Portland State Univ., Portland, OR
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Developed by Committee: D02
Pages: 531–570
DOI: 10.1520/STP49170S
ISBN-EB: 978-0-8031-8417-6
ISBN-13: 978-0-8031-7509-9