Search Results for nanofluid quenchants

Nanofluids offer a completely different behavior of wetting kinetics and heat-removal characteristics, which are exploited in industrial heat treatment for quenching. This article provides information on the important thermophysical properties of nanofluids, namely, thermal conductivity, viscosity, specific heat, density, and surface tension. It reviews wetting and boiling heat-transfer characteristics of nanofluids as quenchants and highlights the importance of using nanofluids as effective quench media for the hardening process during heat treatment. The article describes the effect of nanoparticle addition on the microstructure, mechanical properties of components, wetting kinetics, and kinematics.

This article details investigations on the characterization of various nanofluids as quenchants for industrial heat treatment. It provides a discussion on the preparation, stability, thermophysical properties, and wetting characteristics of nanofluids. The article explains the mechanism of heat transfer in nanofluids and discusses the effect of the deposition of nanoparticles on the probe surface. The article also presents the microstructure and mechanical properties of steel quenched in nanofluids.

This article presents the fundamentals and nomenclature of polymer quenchants and provides a detailed discussion on the polymers used for quenching formulation. The article describes the effect of polymer structure on the quenching mechanism. It also presents the factors affecting polymer quenchant performance. The article details the use of polymer quenchants for intensive quenching and then focuses on the wire patenting processes and polymer quenchant analysis. The article presents the application of polymer quenchants for induction hardening. Finally, it provides details on cooling curve analysis of polymer quenchants.

This article focuses on the quenching properties of vegetable and animal oils, including toxicity and biodegradability of vegetable/animal oils. The article provides a detailed discussion on the oxidation of vegetable/animal oils. The addition of antioxidants to stabilize soybean and palm oils is discussed, and the article concludes that substantially better performance is required if vegetable oils are to be effective functional equivalents to petroleum oil formulations. This may be done by selecting different vegetable oil compositions with less unsaturation, by applying genetic modification of soybean seed oils, or by chemically modifying and stabilizing the vegetable oil structure.

Spray quenching (or jet impingement) is the most common technique employed to improve the uniformity of heat removal and break the vapor layer, allowing for a high cooling rate to be achieved. This article presents the heat transfer characteristics of quenching a hot surface, which can be expressed by the boiling and quench curve. It discusses three major spray parameters that have a substantial role in the quantification of spray cooling performance: droplet size, droplet velocity, and volumetric flux. The article also presents the available models and correlations to predict the cooling rate in spray quenching of hot surfaces during different boiling phases. It then discusses the effect of surface roughness on spray cooling performance.