| Title | About the Use of mineral and vegetable Oils to improve the Sustainability of Steel Quenching |
|---|---|
| ID_Doc | 17478 |
| Authors | Lenzi, F; Campana, G; Lopatriello, A; Mele, M; Zanotti, A |
| Title | About the Use of mineral and vegetable Oils to improve the Sustainability of Steel Quenching |
| Year | 2019 |
| Published | |
| Abstract | The Die Assisted Oil Quenching process is a highly customisable heat treatment that permits a relevant reduction of distortions thus limiting or avoiding following grinding operations. Distortion reductions can be obtained not only by an action on process parameters and equipment but also by choosing suitable quenching media. Nowadays, the most widely used quenching fluids are mineral oils. Nevertheless, a number of innovative quenchants that are derived from oily plants are available on the market as possible alternatives to such media. Such multiplicity leads to a decision-making problem that may deeply affect the global sustainability of the process. In this paper, a comparative study between a mineral and a vegetable oil is performed. A preliminary analysis of the environmental impacts of the two quenching media is presented. Then, an experimental activity has been performed to investigate the technical performances of the two media in terms of dimensional and metallurgical properties of the quenched parts. Furthermore, a measurement of oily fogs has been performed during quenching to verify possible emission reductions. The experimental activity pointed out a better control of part distortions and a comparable metallurgical microstructure when vegetable oil is used for quenching. In addition, no oily fogs have been observed for this quenching medium. (C) 2019 The Authors. Published by Elsevier B.V. |
| https://doi.org/10.1016/j.promfg.2019.04.088 |
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