TY - JOUR
T1 - Experimental and statistical analysis of vegetable oil-brine egg yolk emulsion quench on the properties of AISI 4140 steel
AU - Passanha, Joel
AU - Sharma, Sathyashankara
AU - Hegde, Ananda
AU - Lakshmi, Bhagya
AU - Shankar, Gowri
AU - Murthy, Guru
N1 - Publisher Copyright:
© 2022 The Author(s). This open access article is distributed under a Creative Commons Attribution (CC-BY) 4.0 license.
PY - 2022
Y1 - 2022
N2 - In the current study, AISI 4140 steel is subjected to quenching treatment using different oils and quenchants with varying conditions. In this study, emulsions of Coconut, Karanja and Pinnay oil and Brine in different ratios are prepared with and without egg yolk as the emulsifier. The mechanical properties of steel specimens quenched in these emulsions are tested experimentally, analysed statistically and results are validated. Regressions equations are fit to determine the hardness and impact energy of the samples quenched at different conditions. Response Surface Methodology optimization tool is used to obtain the optimized values for viscosity and cooling rate of the solution to obtain the superior combination of hardness and impact energy. Improvement is the hardness is observed for the samples quenched with the emulsions of coconut oil and brine with lower vol% of oil due to their lower viscosity and higher cooling rate.
AB - In the current study, AISI 4140 steel is subjected to quenching treatment using different oils and quenchants with varying conditions. In this study, emulsions of Coconut, Karanja and Pinnay oil and Brine in different ratios are prepared with and without egg yolk as the emulsifier. The mechanical properties of steel specimens quenched in these emulsions are tested experimentally, analysed statistically and results are validated. Regressions equations are fit to determine the hardness and impact energy of the samples quenched at different conditions. Response Surface Methodology optimization tool is used to obtain the optimized values for viscosity and cooling rate of the solution to obtain the superior combination of hardness and impact energy. Improvement is the hardness is observed for the samples quenched with the emulsions of coconut oil and brine with lower vol% of oil due to their lower viscosity and higher cooling rate.
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U2 - 10.1080/23311916.2022.2146626
DO - 10.1080/23311916.2022.2146626
M3 - Article
AN - SCOPUS:85142294241
SN - 2331-1916
VL - 9
JO - Cogent Engineering
JF - Cogent Engineering
IS - 1
M1 - 2146626
ER -