scholarly journals PENGARUH PROSES QUENCHING DENGAN MEDIA PENDINGIN AIR DAN OLI TERHADAP KEKERASAN BAJA DAN STRUKTUR MIKRO BAJA S45C

JTAM ROTARY ◽  
2020 ◽  
Vol 2 (2) ◽  
pp. 137
Author(s):  
Anton Tri Wibowo ◽  
Achmad Kusairi Samlawi
Keyword(s):  
Heat Treatment ◽  
Spare Part ◽  
Steel Product ◽  
Quenching Temperature ◽  
Heavy Equipment ◽  
Quenching Process ◽  
Original Part ◽  
Rule Out ◽  
Replacement Time

Perlakuan panas merupakan salah satu alternatif untuk meningkatkan kualitas suatu produk baja, pada saat mengoperasikan excavator di pertambangan tidak menutup kemungkinan komponen yang rusak atau aus harus segera diganti karena akan menghambat kinerja alat berat tersebut, tidak jarang akibatnya. untuk ketersediaan spare part original sedikit atau harus dipesan terlebih dahulu, untuk mengatasi lamanya waktu penggantian tentunya pihak perusahaan akan mencari komponen non original yang banyak beredar dipasaran tentunya dari segi kualitas atau waktu pemakaian. menjadi lebih pendek dari komponen aslinya. Untuk meningkatkan kualitas komponen tersebut maka dilakukan proses heat treatment (quenching) untuk meningkatkan kualitas komponen tersebut. Perlakuan panas dilakukan mulai dari memanaskan spesimen hingga suhu yang sesuai divariasikan (800 °C, 850 °C dan 900 °C) kemudian ditahan di dalam oven selama 2 jam dan kemudian didinginkan secara cepat menggunakan air dan minyak, jenis pendinginan ini akan berpengaruh kekerasan dan mikro. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh temperatur quenching dan jenis pendinginan terhadap kekerasan dan mikrostruktur. Heat treatment is an alternative to improve the quality of a steel product, when operating an excavator in mining does not rule out the possibility of damaged or worn components which must be replaced immediately because it will hamper the performance of the heavy equipment, not infrequently due to the availability of spare the original part is a little or must be ordered in advance, to overcome the lengthy replacement time of course the company will look for non-original components that are circulating in the market of course in terms of quality or usage time to be shorter than the original components. To improve the quality of these components, a heat treatment (quenching) process is carried out to improve the quality of the components. Heat treatment carried out starting from heating the specimens to the appropriate temperature varied (800 °C, 850 °C and 900 °C) then held in the oven for 2 hours and then cooled quickly using water and oil, this type of cooling will affect the hardness and microstructure. The purpose of this study was to determine the effect of quenching temperature and type of cooling on hardness and microstructure.

scholarly journals A review on the development of electro-carburisation process

2022 ◽  
Vol 1217 (1) ◽  
pp. 012010
Author(s):  
S C On ◽  
S A Bahrin ◽  
M Gakim ◽  
W Y H Liew ◽  
F M Tamiri ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Mild Steel ◽  
Molten Salt ◽  
Surface Hardness ◽  
Case Hardening ◽  
Cyanide Bath ◽  
Quenching Process ◽  
Research Findings ◽  
Rich Liquid

Abstract The purpose of this paper is to review the early development of electro-carburisation technology and the research findings related to the electro-carburisation process. In general, conventional liquid carburisation of steel using a molten cyanide bath is carried out to improve the performance of mild steel, however this process produces toxic cyanide waste. Thus, other alternatives for liquid carburisation are necessary. Electro-carburisation process using carbonate-base molten salt, under a CO2 environment was developed as one of the alternatives to liquid carburising. Metal to be treated is exposed to the carbon-rich liquid in the molten cyanide bath and electro-carburisation. However, the metal is simply immersed inside the cyanide bath during conventional liquid carburising, while connected to the cathode in the electro-carburisation. The electro-carburisation involves a diffusion of carbon atoms into the surface of the metal which enhance the surface hardness of the metal. The effects of electrolysis parameters to the surface hardness and case hardening of treated metal have been reported in several journals. This article summarises the research findings. Apart from that, the quenching process and heat treatment post quenching also plays an important role in the quality of the carburised metal, therefore also reviewed in this article.

Features of heat treatment of high-strength lean alloyed cold-resistant steel

2021 ◽  
Vol 77 (6) ◽  
pp. 682-688
Author(s):  
P. P. Poletskov ◽  
M. V. Mal’kov ◽  
M. V. Mishukov ◽  
A. N. Shishlonova ◽  
K. P. Tetyushin ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Chemical Composition ◽  
Lath Martensite ◽  
Sheet Steel ◽  
High Strength ◽  
Hydraulic Press ◽  
Vacuum Induction Furnace ◽  
Quenching Temperature ◽  
Offset Yield Strength

Mechanical characteristics of an alloy, used for manufacturing parts of heavy-duty machines, operating under conditions of dynamic and cyclic loads, should meet increased requirements. According to the concept of lean alloying, quality of an alloy and highest possible properties of a chemical composition are determined by the modes of heat treatment. Results of a study of quenching temperature effect on microstructure and properties of a new lean alloyed steel MAGSTRONG 450L having the following chemical composition, %, mass: 0.21 С; 0.23 Si; 0.96 Mn; 0.03 Cr; 0.41 Ni; 0.023 Ti; 0.0021 B presented. Smelting of ingots of a given chemical composition was carried out in a vacuum induction furnace ZG-0.06L. Reduction of ingots was carried out on a hydraulic press П6334 and on a single-stand reversing hot rolling mill 500 duo. The samples were heated in a ПКМ 3.6.2/12,5 chamber furnace. Best mode of the hardening heat treatment of sheet rolled product of steel MAGSTRONG H450L was established, ensuring forming of a mixed structure, comprising 80% of lath martensite and about 20% of high temperature lamellar martensite. Such a structure ensures maximum values of impact toughness KCV–40 = 38 J/сm2 at high strength parameters (tensile strength σв = 1514 МPa, offset yield strength σ0,2 = 1243 МPа, hardness 460 HBW) and satisfactory indices of plasticity (percent elongation δ50 = 16 %) which correspondents to requirements ТС 14-101-1034–2015. Based on results obtained, recommendations were elaborated for heat treatment of the sheet steel MAGSTRONG H450L, thickness 8–20 mm as per OJSC “BELAZ” order. Application of the obtained results of the study will enable to create and perfect the technological modes of heat treatment of alloys with similar composition.

scholarly journals Adjustment of Olive Fruit Temperature before Grinding for Olive Oil Extraction. Experimental Study and Pilot Plant Trials

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 586
Author(s):  
Eddy Plasquy ◽  
José María García Martos ◽  
María del Carmen Florido Fernández ◽  
Rafael Rubén Sola-Guirado ◽  
Juan Francisco García Martín
Keyword(s):  
Heat Treatment ◽  
Pilot Plant ◽  
Heating System ◽  
Oil Extraction ◽  
Warm Up ◽  
Precise Adjustment ◽  
Olive Cultivars ◽  
Plant Trials ◽  
Washing Water

Harvesting at high temperatures and bulk transport can negatively influence the quality of olives and lead to undesirable alterations in the extracted oil. Cooling the fruit in the field would be the most logical solution, but it means that the olives arrive too cold at the mill for immediate processing. In this work, the use of warm water in the washing tub to warm up the fruit before grinding instead of flash heat treatment on the paste was assessed in two experiments. In the first one, at the laboratory level, the temperature after milling was determined in three olive cultivars, previously stored at 5 or 10 °C, and then submerged at different water temperatures (25, 30, and 35 °C) for 15, 30, 45, and 60 s. In the second one, two batches of olives were cooled in the field at 5 °C and then conditioned with washing water to obtain a paste at the entrance of the pilot plant malaxer at 27 °C. The temperature of the olives was measured at five points from the discharging up to their entering, as paste, into the malaxer. The results demonstrated the feasibility of the method as the temperature of the ground olives was kept at the desired temperature (28 ± 1 °C). The trials highlight the potential for automating an even more precise adjustment of the temperature of the olives before milling once the washing tub is equipped with a safe heating system.

scholarly journals Creation of a specific and separated pediatric intra-hospital pathway in primary level hospitals during the era of COVID-19

2021 ◽  
Vol 19 ◽  
pp. 205873922110108
Author(s):  
Marco Manfredi ◽  
Pietro Ragni ◽  
Giancarlo Gargano
Keyword(s):  
Quality Of Care ◽  
Severe Acute Respiratory Syndrome ◽  
Healthcare Workers ◽  
Health Agency ◽  
Local Health ◽  
Primary Level ◽  
Level Hospital ◽  
Rule Out

Every new pandemic forces us to start new specific behaviors both in the civil life and within the hospitals trying to contain the spreading of the infection and preserve the more fragile people. In this regard, at the debut of Severe Acute Respiratory Syndrome-CoronaVirus-2 (SARS-CoV-2) pandemic, our Local Health Agency had drastically modified every clinical and organizational pathways in order to limit the diffusion of the infection as well as to maintain a good quality of care and preserve healthcare workers. We report how we have modified the usual pediatric intra-hospital pathways in our primary level hospital to avoid mixing children with suspected and non-suspected symptoms of SARS-CoV-2 infection. Before every hospitalization, regardless of symptoms, each child and him/her parent/caregiver are undergone to rapid antigenic and molecular swab to rule out a SARS-CoV-2 infection; hence, positive patients are transferred to Pediatric Unit of third level hospital equipped by a Pediatric COVID Intensive Unit. We think the healthcare behaviors described in this manuscript can help to reduce the intra-hospital spreading of SARS-CoV-2, although children seem to have a minimal role in the dissemination, but we cannot let down your guard. Simultaneously we observed that the overall children requiring inpatient pediatric evaluation and hospitalization have dramatically decreased from the beginning of pandemic.

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

Facile single-step ammonia heat-treatment and quenching process for the synthesis of improved Pt/N-graphene catalysts

2013 ◽  
Vol 266 ◽  
pp. 433-439 ◽  
Author(s):  
Bin Xiong ◽  
Yingke Zhou ◽  
Ryan O’Hayre ◽  
Zongping Shao
Keyword(s):  
Heat Treatment ◽  
Single Step ◽  
Quenching Process

Research on the V/H Inspection of Spiral Bevel Gear before Heat Treatment

2013 ◽  
Vol 483 ◽  
pp. 166-169
Author(s):  
Jia Lun Qiu ◽  
Rui Rong Zhao ◽  
Ying Jie Wang ◽  
Wei Zhao ◽  
Jing Cai Li
Keyword(s):  
Heat Treatment ◽  
Contact Region ◽  
Bevel Gear ◽  
Test Method ◽  
Spiral Bevel Gear ◽  
Basic Definition ◽  
Technical Process ◽  
Inspection Method ◽  
Spiral Bevel

The V / H inspection method is analyzed, including its basic definition, purpose and V / H inspection technical process of Gleason Company. In order to improve the quality of the contact region, Gleasons V / H test method is conducted for V/H inspection of spiral bevel gear before heat treatment, and analysis of experimental data is given.

Numerical Simulation on Quenching Temperature Field of 40Cr Steel

2010 ◽  
Vol 154-155 ◽  
pp. 417-420
Author(s):  
Di Cui ◽  
He Liang
Keyword(s):  
Field Work ◽  
Cooling Curve ◽  
Work Piece ◽  
Security Assessment ◽  
Quenching Temperature ◽  
Temperature Changes ◽  
Complex Process ◽  
Medium Flow ◽  
Quenching Process ◽  
40Cr Steel

The quenching process is a complex process, which involves quenching medium flow field, work piece temperature and stress field. In this paper, the 40Cr steel belt wheel is chosen for the sample of finite element method to simulate the quenching process. The temperature changes with time at any position in the work piece are directly reflected in the actual quenching process. The cooling curves of center and general surface are obtained after simulation. Combined with cooling curve of transformation of under cooled austenite, it is easy to predict whether the technological results meet the performance of organization, and conduct a security assessment of the work piece.

Vision-Based Precision Deburring and Edge Breaking Process Quality Control

2020 ◽  
Author(s):  
Kartik Gupta ◽  
Cindy Grimm ◽  
Burak Sencer ◽  
Ravi Balasubramanian
Keyword(s):  
Computer Vision ◽  
Quality Control ◽  
Vision System ◽  
Quality Measures ◽  
Cad Model ◽  
Computer Vision System ◽  
Part Geometry ◽  
Specialized Hardware ◽  
Original Part

Abstract This paper presents a computer vision system for evaluating the quality of deburring and edge breaking on aluminum and steel blocks. This technique produces both quantitative (size) and qualitative (quality) measures of chamfering operation from images taken with an off-the-shelf camera. We demonstrate that the proposed computer vision system can detect edge chamfering geometry within a 1–2mm range. The proposed technique does not require precise calibration of the camera to the part nor specialized hardware beyond a macro lens. Off-the-shelf components and a CAD model of the original part geometry are used for calibration. We also demonstrate the effectiveness of the proposed technique on edge breaking quality control.

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