Experimental and statistical analysis of vegetable oil-brine egg yolk emulsion quench on the properties of AISI 4140 steel
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 pr...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2022-12-01
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| Series: | Cogent Engineering |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/23311916.2022.2146626 |