Vegetable Oil Quenchants: Calculation and Comparison of The Cooling Properties of a Series of Vegetable Oils

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2595 Prenosov
Izvoz citacije: ABNT
KOBASKO, Nikolai Ivanovich;DE SOUZA, Ester Carvalho;CANALE, Lauralice de Compos Franceschini;TOTTEN, George Edward.
Vegetable Oil Quenchants: Calculation and Comparison of The Cooling Properties of a Series of Vegetable Oils. 
Strojniški vestnik - Journal of Mechanical Engineering, [S.l.], v. 56, n.2, p. 131-142, october 2017. 
ISSN 0039-2480.
Available at: <https://www.sv-jme.eu/sl/article/vegetable-oil-quenchants-calculation-and-comparison-of-the-cooling-properties-of-a-series-of-vegetable-oils/>. Date accessed: 04 dec. 2021. 
doi:http://dx.doi.org/.
Kobasko, N., de Souza, E., Canale, L., & Totten, G.
(2010).
Vegetable Oil Quenchants: Calculation and Comparison of The Cooling Properties of a Series of Vegetable Oils.
Strojniški vestnik - Journal of Mechanical Engineering, 56(2), 131-142.
doi:http://dx.doi.org/
@article{.,
	author = {Nikolai Ivanovich Kobasko and Ester Carvalho de Souza and Lauralice de Compos Franceschini Canale and George Edward Totten},
	title = {Vegetable Oil Quenchants: Calculation and Comparison of The Cooling Properties of a Series of Vegetable Oils},
	journal = {Strojniški vestnik - Journal of Mechanical Engineering},
	volume = {56},
	number = {2},
	year = {2010},
	keywords = {quenchant; heat transfer; vegetable oil; cooling curve; oxidation; cooling curves; },
	abstract = {The compositions of canola, soybean, corn, cottonseed and sunflower oils suggest that they exhibit substantially different propensity for oxidation following the order of: Canola < corn < cottonseed < sunflower ≈ soybean. These data suggest that any of the vegetable oils evaluated could be blended with minimal impact on viscosity although compositional differences would surely affect oxidative stability. Cooling curve analysis showed that similar cooling profiles were obtained for different vegetable oils. Interestingly, no film boiling or transition nucleate boiling was observed with any of the vegetable oils and heat transfer occurs only by pure nucleate boiling and convection. High-temperature cooling properties of vegetable oils are considerable faster than those observed for petroleum oil-based quenchants. },
	issn = {0039-2480},	pages = {131-142},	doi = {},
	url = {https://www.sv-jme.eu/sl/article/vegetable-oil-quenchants-calculation-and-comparison-of-the-cooling-properties-of-a-series-of-vegetable-oils/}
}
Kobasko, N.,de Souza, E.,Canale, L.,Totten, G.
2010 October 56. Vegetable Oil Quenchants: Calculation and Comparison of The Cooling Properties of a Series of Vegetable Oils. Strojniški vestnik - Journal of Mechanical Engineering. [Online] 56:2
%A Kobasko, Nikolai Ivanovich
%A de Souza, Ester Carvalho
%A Canale, Lauralice de Compos Franceschini
%A Totten, George Edward
%D 2010
%T Vegetable Oil Quenchants: Calculation and Comparison of The Cooling Properties of a Series of Vegetable Oils
%B 2010
%9 quenchant; heat transfer; vegetable oil; cooling curve; oxidation; cooling curves; 
%! Vegetable Oil Quenchants: Calculation and Comparison of The Cooling Properties of a Series of Vegetable Oils
%K quenchant; heat transfer; vegetable oil; cooling curve; oxidation; cooling curves; 
%X The compositions of canola, soybean, corn, cottonseed and sunflower oils suggest that they exhibit substantially different propensity for oxidation following the order of: Canola < corn < cottonseed < sunflower ≈ soybean. These data suggest that any of the vegetable oils evaluated could be blended with minimal impact on viscosity although compositional differences would surely affect oxidative stability. Cooling curve analysis showed that similar cooling profiles were obtained for different vegetable oils. Interestingly, no film boiling or transition nucleate boiling was observed with any of the vegetable oils and heat transfer occurs only by pure nucleate boiling and convection. High-temperature cooling properties of vegetable oils are considerable faster than those observed for petroleum oil-based quenchants. 
%U https://www.sv-jme.eu/sl/article/vegetable-oil-quenchants-calculation-and-comparison-of-the-cooling-properties-of-a-series-of-vegetable-oils/
%0 Journal Article
%R 
%& 131
%P 12
%J Strojniški vestnik - Journal of Mechanical Engineering
%V 56
%N 2
%@ 0039-2480
%8 2017-10-24
%7 2017-10-24
Kobasko, Nikolai, Ester Carvalho de Souza, Lauralice de Compos Franceschini Canale, & George Edward Totten.
"Vegetable Oil Quenchants: Calculation and Comparison of The Cooling Properties of a Series of Vegetable Oils." Strojniški vestnik - Journal of Mechanical Engineering [Online], 56.2 (2010): 131-142. Web.  04 Dec. 2021
TY  - JOUR
AU  - Kobasko, Nikolai Ivanovich
AU  - de Souza, Ester Carvalho
AU  - Canale, Lauralice de Compos Franceschini
AU  - Totten, George Edward
PY  - 2010
TI  - Vegetable Oil Quenchants: Calculation and Comparison of The Cooling Properties of a Series of Vegetable Oils
JF  - Strojniški vestnik - Journal of Mechanical Engineering
DO  - 
KW  - quenchant; heat transfer; vegetable oil; cooling curve; oxidation; cooling curves; 
N2  - The compositions of canola, soybean, corn, cottonseed and sunflower oils suggest that they exhibit substantially different propensity for oxidation following the order of: Canola < corn < cottonseed < sunflower ≈ soybean. These data suggest that any of the vegetable oils evaluated could be blended with minimal impact on viscosity although compositional differences would surely affect oxidative stability. Cooling curve analysis showed that similar cooling profiles were obtained for different vegetable oils. Interestingly, no film boiling or transition nucleate boiling was observed with any of the vegetable oils and heat transfer occurs only by pure nucleate boiling and convection. High-temperature cooling properties of vegetable oils are considerable faster than those observed for petroleum oil-based quenchants. 
UR  - https://www.sv-jme.eu/sl/article/vegetable-oil-quenchants-calculation-and-comparison-of-the-cooling-properties-of-a-series-of-vegetable-oils/
@article{{}{.},
	author = {Kobasko, N., de Souza, E., Canale, L., Totten, G.},
	title = {Vegetable Oil Quenchants: Calculation and Comparison of The Cooling Properties of a Series of Vegetable Oils},
	journal = {Strojniški vestnik - Journal of Mechanical Engineering},
	volume = {56},
	number = {2},
	year = {2010},
	doi = {},
	url = {https://www.sv-jme.eu/sl/article/vegetable-oil-quenchants-calculation-and-comparison-of-the-cooling-properties-of-a-series-of-vegetable-oils/}
}
TY  - JOUR
AU  - Kobasko, Nikolai Ivanovich
AU  - de Souza, Ester Carvalho
AU  - Canale, Lauralice de Compos Franceschini
AU  - Totten, George Edward
PY  - 2017/10/24
TI  - Vegetable Oil Quenchants: Calculation and Comparison of The Cooling Properties of a Series of Vegetable Oils
JF  - Strojniški vestnik - Journal of Mechanical Engineering; Vol 56, No 2 (2010): Strojniški vestnik - Journal of Mechanical Engineering
DO  - 
KW  - quenchant, heat transfer, vegetable oil, cooling curve, oxidation, cooling curves, 
N2  - The compositions of canola, soybean, corn, cottonseed and sunflower oils suggest that they exhibit substantially different propensity for oxidation following the order of: Canola < corn < cottonseed < sunflower ≈ soybean. These data suggest that any of the vegetable oils evaluated could be blended with minimal impact on viscosity although compositional differences would surely affect oxidative stability. Cooling curve analysis showed that similar cooling profiles were obtained for different vegetable oils. Interestingly, no film boiling or transition nucleate boiling was observed with any of the vegetable oils and heat transfer occurs only by pure nucleate boiling and convection. High-temperature cooling properties of vegetable oils are considerable faster than those observed for petroleum oil-based quenchants. 
UR  - https://www.sv-jme.eu/sl/article/vegetable-oil-quenchants-calculation-and-comparison-of-the-cooling-properties-of-a-series-of-vegetable-oils/
Kobasko, Nikolai, de Souza, Ester, Canale, Lauralice, AND Totten, George.
"Vegetable Oil Quenchants: Calculation and Comparison of The Cooling Properties of a Series of Vegetable Oils" Strojniški vestnik - Journal of Mechanical Engineering [Online], Volume 56 Number 2 (24 October 2017)

Avtorji

Inštitucije

  • Intensive Quenching Technologies, USA
  • Universidade de São Paulo, Escola de Engenharia de São Carlos, Brazil
  • Universidade de São Paulo, Escola de Engenharia de São Carlos, Brazil
  • Portland State University, Department of Mechanical and Materials Engineering, USA

Informacije o papirju

Strojniški vestnik - Journal of Mechanical Engineering 56(2010)2, 131-142

The compositions of canola, soybean, corn, cottonseed and sunflower oils suggest that they exhibit substantially different propensity for oxidation following the order of: Canola < corn < cottonseed < sunflower ≈ soybean. These data suggest that any of the vegetable oils evaluated could be blended with minimal impact on viscosity although compositional differences would surely affect oxidative stability. Cooling curve analysis showed that similar cooling profiles were obtained for different vegetable oils. Interestingly, no film boiling or transition nucleate boiling was observed with any of the vegetable oils and heat transfer occurs only by pure nucleate boiling and convection. High-temperature cooling properties of vegetable oils are considerable faster than those observed for petroleum oil-based quenchants.

quenchant; heat transfer; vegetable oil; cooling curve; oxidation; cooling curves;