Abstract

The imbibed properties of pure commercial Aluminium were evaluated after being heated and quenched in various bio quenchants (edible and non-edible oils). These metals were subjected to various material testing processes. The data obtained showed the existence of three regions (i.e., film, nucleate and convective) on the cooling curves with Jatropha noted to exhibit the maximum cooling rate and heat transfer coefficient than the other oils. The quench severity of the oils was found out to be directly proportional to their respective heat transfer coefficients. Of all the oils, pure commercial Aluminium quenched with the use of Shea butter and Palm oil exhibits better mechanical properties and could be recommended for use in industrial quenching process.