Ispitivanje sposobnosti ohlađivanja biljnih ulja za kaljenje

master's thesis

• Title (english): Testing the cooling properties of vegetable oils as quenching media
• Author: Darijo Jurišić
• Mentor: Božidar Matijević (mentor)
• Granter: University of Zagreb; Faculty of Mechanical Engineering and Naval Architecture; Zagreb
• Defense date and country: 2021-12-16, Croatia
• Scientific / art field, discipline and subdiscipline: TECHNICAL SCIENCES; Mechanical Engineering

Abstract

U ovom radu sažeto su opisani različiti postupci toplinske obrade, a detaljnije je opisan postupak kaljenja sa svim njegovim fazama. Fokus ovog rada stavljen je na posljednju fazu u procesu kaljenja - fazu gašenja (ohlađivanja). Navode se i detaljnije opisuju u praksi najkorištenija sredstva za gašenje kod provođenja postupka kaljenja. Ističe se ekološka potreba za što većom primjenom biljnih ulja među sredstvima korištenim za gašenje metala prilikom kaljenja. U eksperimentalnom dijelu rada uspoređena su biljna ulja od: kokosa, masline, palme, repice, šafranike i suncokreta. U procesu ohlađivanja s namjenom praćenja svojstava medija za gašenje korišten je mjerno-analitički sustav IVF Smart Quench pomoću kojeg su ranije navedena ulja ispitana te su zabilježene karakteristične veličine ohlađivanja, odnosno brzine ohlađivanja pri 300 °C i 500 °C, maksimalna brzina ohlađivanja i vrijeme i temperatura pri kojom je ista postignuta te vremena ohlađivanja do 200 °C, 400 °C i 600 °C. Sva ulja su ispitana na početnim temperaturama od 21 °C, 50 °C i 80 °C te je napravljena tablična i dijagramska usporedba ispitanih ulja. Na kraju rada dan je zaključak argumentiran dobivenim rezultatima.

Abstract (english)

In this work, various heat treatment processes are briefly described, and the hardening process with all its phases is described in more detail. The focus of this work is put on the last phase of hardening - the quenching phase (the cooling phase). Most used media for quenching in practice are stated and described in detail. The ecological need for greater integration of vegetable oils for cooling metals during quenching stands out. Vegetable oils from coconut, olive, palm, rapeseed, saffron and sunflower were compared in the experimental part of the work. With the purpose of monitoring the properties of quenching media a measurement analytical system IVF Smart Quench was used, with which the previously mentioned oils were tested, and their cooling characteristics were recorded, that are their cooling speed at 300 °C and 500 °C, the maximum cooling speed and time and temperature at which it is reached and cooling time to 200 °C, 400 °C and 600 °C. All oils were tested with the initial temperatures of 21 °C, 50 °C and 80 °C and a tabular and diagram comparison of all the examined oils was made. At the end of the work, the conclusion is given supported by the obtained results.

• Keywords: kaljenje; gašenje; biljna ulja; karakteristične veličine ohlađivanja
• Keywords (english): hardening; quenching; vegetable oils; cooling characteristics
• Language: croatian
• URN:NBN: urn:nbn:hr:235:754082
• Study programme: Title: Mechanical Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka strojarstva (magistar/magistra inženjer/inženjerka strojarstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-12-11 12:16:18