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Journal of Materials Engineering and Performance

Erschienen in:

01.07.2013

Heat Transfer Properties of a Series of Oxidized and Unoxidized Vegetable Oils in Comparison with Petroleum Oil-Based Quenchants

verfasst von: Ester Carvalho de Souza, Lauralice C. F. Canale, G. Sánchez Sarmiento, Eliana Agaliotis, Juan C. Carrara, Diego S. Schicchi, George E. Totten

Erschienen in: Journal of Materials Engineering and Performance | Ausgabe 7/2013

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Abstract

Vegetable oils, especially soybean oil, exhibit substantially poorer thermal-oxidative stability than commercially available petroleum oil quenchant formulations. Therefore, to achieve any commercially interesting performance, vegetable oils must be stabilized by the addition of antioxidant inhibitors. This work describes the ability of two commercially available antioxidants, Irganox L 57 and Irganox L 109, to stabilize soybean oil against thermal-oxidative degradation. In addition, the effect of antioxidant stabilization on quenching performance was evaluated by determining the profile of heat transfer coefficient variation throughout the quenching process at different times after being subjected to an accelerated thermal-oxidation aging test. The results of this work are discussed here.

Vorheriger Artikel Experimental Determination of Process Parameters and Material Data for Numerical Modeling of Induction Hardening

Nächster Artikel Development of Nitrogen-Hydrocarbon Atmospheric Carburizing and Process Control Methods

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Titel: Heat Transfer Properties of a Series of Oxidized and Unoxidized Vegetable Oils in Comparison with Petroleum Oil-Based Quenchants
verfasst von: Ester Carvalho de Souza
Lauralice C. F. Canale
G. Sánchez Sarmiento
Eliana Agaliotis
Juan C. Carrara
Diego S. Schicchi
George E. Totten
Publikationsdatum: 01.07.2013
Verlag: Springer US
Erschienen in: Journal of Materials Engineering and Performance / Ausgabe 7/2013
Print ISSN: 1059-9495
Elektronische ISSN: 1544-1024
DOI: https://doi.org/10.1007/s11665-013-0514-2

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