Heat Transfer Coefficients and Quenching Performance of Vegetable Oils

In this investigation, the authors use a Tensi probe to obtain cooling curves for canola and palm oils and determine their heat transfer coefficient profiles. For comparison, the cooling curve of an accelerated petroleum oil quenchant is also presented. Canola oil exhibited minimal evidence of film boiling, while palm oil showed a pronounced film boiling behavior. This behavior suggests the presence of unrefined volatile by-products or subsequent degradation. The petroleum quenchant exhibited wetting front movement along the Tensi probe not observed with the vegetable oils.