Abstract
AbstractNon-edible vegetable oils of Karanja and neem were used as quench media in the present investigation. The cooling characteristics of quenchants were obtained using Inconel 600 alloy probe and were compared with that of a fast-quenching mineral oil quench medium. Spatiotemporal heat flux was estimated using inverse heat conduction method. Heat removed from the probe during quenching showed higher and faster heat extraction by karanja oil quench medium compared to the mineral oil. Heat transfer characteristics of neem oil were comparable with the mineral oil. Rewetting time and temperature of vegetable oils were found to be higher than that of the mineral oil.
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