Lauralice C.F. Canale

Quenching Theory and Technology, Second Edition

Hardening of Steels, L. de C.F. Canale and G.E. Totten Quenching of Aluminum Alloys, R.T. Shuey and M. Tiryakiogliu Quenching of Titanium Alloys, L. Meekisho, X. Yao, and G.E. Totten Mechanical Properties of Ferrous and Nonferrous Alloys after Quenching, H.-J. Spies Thermo- and Fluid-Dynamic Principles of Heat Transfer during Cooling, F. Mayinger Heat Transfer during Cooling of Heated Metals with Vaporizable Liquids, R. Jeschar, E. Specht, and C. Kohler Wetting Kinematics, H.M. Tensi Wetting Kinetics and Quench Severity of Selected Vegetable Oils for Heat Treatment, K.N. Prabhu Residual Stresses after Quenching, V. Schulze, O. Vohringer, and E. Macherauch Effect of Workpiece Surface Properties on Cooling Behavior, F. Moreaux, G. Beck, and P. Archambault Determination of Quenching Power of Various Fluids, H.M. Tensi and B. Liscic Types of Cooling Media and Their Properties, W. Luty Gas Quenching, G. Belinato, L. de C.F. Canale, and G.E. Totten Techniques of Quenching, H.E. Boyer, P. Archambault, and F. Moreaux Intensive Steel Quenching Methods, N.I. Kobasko Prediction of Hardness Profi le in Workpiece Based on Characteristic Cooling Parameters and Material Behavior during Cooling, H.M. Tensi and B. Liscic Simulation of Quenching, C. Simsir and C. Hakan Gur Appendices Index

Oxidation of vegetable oils and its impact on quenching performance

Traditionally, mineral oils have been one of the most important quenchants used. However, their substantial deficiencies with respect to environment friendliness and toxicity as well as long-term, low-cost supply necessitate the search for alternative replacement media. Quenching performance of petroleum oils is limited by the oxidative degradation properties, which are composition dependent. Upon repeated exposure to the relatively high interfacial temperatures between the steel surface and the oil, petroleum oils undergo thermal and oxidative degradation leading to significant variation in their quenching performance. Therefore, this is a particularly important performance parameter that must be examined for any alternative quenching medium. One class of alternative fluids is vegetable oils, which are typically biodegradable and non-toxic. However, vegetable oils typically exhibit relatively poor oxidative stability properties, and therefore it is important to determine the potential impact of oxidation on quenching performance. The results reported here are the first step in a larger study. In this work, uninhibited vegetable oils were studied using a laboratory apparatus and

A historical overview of steel tempering parameters

The results of the stress relieving and tempering processes are dependent on the temperature and time of the process, which may be correlated using a parameter such as Hollomans (Holloman-Jaffe) parameter or the Larsen-Miller parameter. These parameters are a measure of the thermal effect of the process on the metallurgical transformation of the steel during tempering. The processes that exhibit the same tempering parameter are expected to exhibit the same effect (such as hardness). However, these more traditional numerical expressions assume isothermal tempering processes which seldom exist in production tempering ovens due to the heat-up period prior to soaking

Thermal oxidative stability of vegetable oils as metal heat treatment quenchants.

The potential use of vegetable oil derived industrial oils continues to be of great interest because vegetable oils are relatively non-toxic, biodegradable, and a sustainably produced basestock alternative to petroleum oil, a non-renewable basestock. For the conservation of the environment, bio-mass materials, such as vegetable oils, are desirable as substitutes for petroleum oil in heat treatment. Therefore, it is expected that these basestock materials will continue to be of increasing interest in the heat treatment industry. However, the fatty ester components containing conjugated double bonds of the triglyceride structure of vegetable oils typically produce considerably poorer thermal oxidative stability than that achievable with petroleum basestocks under typical use conditions. This is especially true when a vegetable oil is held in an open tank with agitation and exposure to air at elevated temperatures for extended periods of time (months or years). Furthermore, when used as quenchants, furnace loads of hot steel (850 °C) are typically rapidly immersed and cooled to approximately 50 °C to 60 °C bath temperatures for steel hardening applications. Clearly, for this application, reasonable thermal-oxidative stability is essential. This paper reviews the work completed thus far in screening various vegetable oils as potential steel quenchants both with and without antioxidants. Particular focus is placed, where possible, on comparing pressure differential scanning calorimetry as a potential screening method with the more commonly used (for this application) modified Indiana Stirring Oxidation Test. In addition, the general impact of oxidation on the quenching performance of the better vegetable oil candidates is shown.

Overview of distortion and residual stress due to quench processing. Part I: factors affecting quench distortion

The most frequently cited heat treating problem is distortion control, particularly distortion control problems related to the non-uniform thermal gradients that typically accompany quench processing. The roles of various factors affecting quenching distortion and steel cracking including phase transformation behaviour of steel, retained austenite, quench media and process selection, quench severity, and the importance of optimising quench uniformity are discussed. Finally, quench process simulation methodology and the potentially enormous benefits that they provide in system and process design methodology are discussed, as is the use of computational fluid dynamics (CFD) analysis in quench system design.

Use of Vegetable Oils and Animal Oils as Steel Quenchants: A Historical Review—1850-2010

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.

Intensive quenching Part 2 – Formation of optimal surface compressive stresses

In Part 1 of this series, an overview and process description of intensive quenching was provided. Generally, it was shown that intensive quenching processes typically involve cooling rates significantly in excess of even those traditionally exhibited by brine and caustic solutions and that these processes, which may involve time quenching, are conducted in a manner that yields optimal surface compressive stresses. The formation of such stresses not only substantially improves fatigue and impact strength properties, but also yields reduced propensity for cracking and deformation. In this paper, the metallurgical processes that are involved in the formation of these surface compressive stresses, which typically exceed even those formed by induction hardening and carburising, will be described.

Intensive quenching Part 1 – What is it?

Abstract Various intensive quenching processes have been reported since the 1920s. A historical overview of these processes is given. Based on the limited information that has been published, it is likely that many of these systems employed neither intensive quenching processing nor did they produce maximum surface compressive stresses. The objective of the present paper is to define intensive quenching, explaining how it could be used and its processes and advantages.

Simulation Of Heat Transfer Properties And Residual Stress Analyses Of Cooling Curves Obtained From Quenching Studies

This paper describes the use of computational simulation to examine the heat transfer properties and resulting residual stress obtained by quenching a standard probe into various quench oils. Cooling curves (timetemperature profiles) were obtained after immersing a preheated 12.5 mm dia. X 60 mm cylindrical Inconel 600 (Wolfson) probe with a Type K thermocouple inserted into the geometric center into a mineral oil quenchant. Different quenching conditions were used, as received (“fresh”) and after oxidation. Surface temperatures at the cooling metal – liquid quenchant interface and heat transfer coefficients are calculated using HT-Mod, a recently released computational code. Using this data, the temperature distribution was calculated. The corresponding distortion and residual stresses were calculated using ABAQUS. This work illustrates potential benefits of computational simulation to examine the expected impact of different quenchants and quenching conditions on a heat treatment process.

Heat treatment in high Cr white cast iron Nb alloy

Wear resistance of high Cr white cast irons can be improved by means of heat treatment. This type of cast iron alloy may present a microstructure with retained austenite. The amount of retained austenite changes with the applied heat treatment, which will have an influence on wear properties. The purpose of this work was to study the influence of several parameters such as quenching and tempering temperatures and subzero treatment in the wear performance of the high Cr white cast iron Nb alloy. In this way, the performance was evaluated using pin-on-disc abrasion test. The worn surface was examined by scanning electron microscopy, and the main wear mechanisms were identified. The microstructural characterization was also performed with carbide identification. This Fe alloy has proven to be good for applications in mining and alcohol-sugar industries.