Investigation and Exploring the Microstructural and Thermal Properties of Pseudostem Juice and Cassava Juice as a Quenching Media.

Abstract

Abstract The utilization of pseudostem juice and cassava juice as non-Newtonian fluids for quenching applications is examined in this study. These fluids' microstructural and thermal characteristics were investigated and contrasted with those of conventional quenching mediums. The findings demonstrated that these fluids have distinctive qualities that make them attractive substitutes for conventional quenching mediums. The tensile strength of the samples increased when quenched in pseudostem juice of bananas (PJB) at 30 0C and water at 90 0C, exceeding the as-cast value of 435 MPa. Quenching in PJB resulted in a higher tensile strength of at least 442 MPa. Additionally, the hardness value reached its highest point for the sample quenched in banana pseudostem juice at 30 0C and its lowest point for the sample quenched in water at 90 0C, which was 418 BHN. Although lower than its as-cast value, samples of ductile iron that were quenched in water exhibited a slight improvement in impact energy compared to those that were quenched in banana and cassava pseudostem juice. According to the microstructural analysis, the smallest grain sizes for ductile iron samples quenched in pseudostem juice of bananas were 0.18 µm, 0.235 µm, and 0.255 µm, respectively, when quenched at 30 0C. The findings of this study affirm the effectiveness of Pseudostem juice and Cassava juice as quenching media, opening doors to the development of more streamlined and sustainable quenching processes.