Steel Heat Treatment

Author: George E. Totten
Publisher: CRC Press
ISBN: 9780849384523
Release Date: 2006-09-28
Genre: Technology & Engineering

One of two self-contained volumes belonging to the newly revised Steel Heat Treatment Handbook, Second Edition, this book examines the behavior and processes involved in modern steel heat treatment applications. Steel Heat Treatment: Metallurgy and Technologies presents the principles that form the basis of heat treatment processes while incorporating detailed descriptions of advances emerging since the 1997 publication of the first edition. Revised, updated, and expanded, this book ensures up-to-date and thorough discussions of how specific heat treatment processes and different alloy elements affect the structure and the classification and mechanisms of steel transformation, distortion of properties of steel alloys. The book includes entirely new chapters on heat-treated components, and the treatment of tool steels, stainless steels, and powder metallurgy steel components. Steel Heat Treatment: Metallurgy and Technologies provides a focused resource for everyday use by advanced students and practitioners in metallurgy, process design, heat treatment, and mechanical and materials engineering.

Steel Heat Treatment Handbook

Author: George E. Totten
Publisher: CRC Press
ISBN: 0824797507
Release Date: 1997-02-21
Genre: Technology & Engineering

This comprehensive resource provides practical, modern approaches to steel heat treatment topics such as sources of residual stress and distortion, hardenability prediction, modeling, effects of steel alloy chemistry on heat treatment, quenching, carburizing, nitriding, vacuum heat treatment, metallography, and process equipment. Containing recent data and developments from international experts, the Steel Treatment Handbook discusses the principles of heat treatment; quenchants, quenching systems, and quenching technology; strain gauge procedures, X-ray diffraction, and other residual stress measurement methods; carburizing and carbonitriding; powder mettalurgy technology; metallography and physical property determination; ecological regulations and safety standards; and more. Well illustrated with nearly 1000 tables, equations, figures, and photographs, the Steel Heat Treatment Handbook is an excellent reference for materials, manufacturing, heat treatment, maintenance, mechanical, industrial, process and quality control, design, and research engineers; department or corporate metallurgists; and upper-level undergraduate and graduate students in these disciplines.

Handbook of Metallurgical Process Design

Author: George E. Totten
Publisher: CRC Press
ISBN: 0203970926
Release Date: 2004-05-25
Genre: Technology & Engineering

Reviewing an extensive array of procedures in hot and cold forming, casting, heat treatment, machining, and surface engineering of steel and aluminum, this comprehensive reference explores a vast range of processes relating to metallurgical component design-enhancing the production and the properties of engineered components while reducing manufacturing costs. It surveys the role of computer simulation in alloy design and its impact on material structure and mechanical properties such as fatigue and wear. It also discusses alloy design for various materials, including steel, iron, aluminum, magnesium, titanium, super alloy compositions and copper.

Practical Heat Treating

Author: Jon L. Dossett
Publisher: ASM International
ISBN: 9781615031108
Release Date: 2006-01-01
Genre: Technology & Engineering

What is heat treatment? This book describes heat treating technology in clear, concise, and nontheoretical language. It is an excellent introduction and guide for design and manufacturing engineers, technicians, students, and others who need to understand why heat treatment is specified and how different processes are used to obtain desired properties. The new Second Edition has been extensively updated and revised by Jon. L. Dossett, who has more than forty years of experience in theat treating operations and management. The update adds important information about new processes and process control techniques that have been developed or refined in recent years. Helpfull appendices have been added on decarburization of steels, boost/diffues cycles for carburizing, and process verification.

Flame Hardening

Author: Hans Wilhelm Grönegress
Publisher: Springer Science & Business Media
ISBN: 9783642867217
Release Date: 2013-12-11
Genre: Technology & Engineering

This book intended for shop use tries to familiarize the reader with the peculiari ties of a hardening method which due to its many advantages is now in use,many shops. A general knowledge of the principles of hardening and heat treating is presumed. Introduction 1. The name of the process. Flame hardening is a method derived from the old quench hardening and is used for the surface hardening of heat treatable steels. Flame hardening is so named in analogy to flame cutting as the use of a flame is a distinctive feature of this process as opposed to the use of a furnace. 2. Characteristics of flame hardening. In flame hardening the area to be 6 hardened is heated with a burner of large heat capacity (approx. 0.5 · 10 kcaljhr/ meter of flame lengths or 50,000 BTUfhr/inch of flame length) supplied with a mixture of fuel gas and oxygen. The hardening temperature is thus reached in so short a time at the surface that a heat jam is created, that is, more heat is supplied to the surface than can be dissipated to the interior of the workpiece. As the querr ehing takes place immediately after the heating the penetration of the heat to greater depth is prevented and only the outer layer subject to wear is hardened. The core of the workpiece remains unaffected by this heat treatment in cantrast to the other hardening methods where the entire piece is through heated in a furnace.

Heat Treating

Author: Kiyoshi Funatani
Publisher: ASM International
ISBN: 9781615032051
Release Date: 2001
Genre: Technology & Engineering


Principles and Techniques of Contemporary Taxonomy

Author: Donald L.J. Quicke
Publisher: Springer Science & Business Media
ISBN: 9789401121347
Release Date: 2013-03-13
Genre: Juvenile Nonfiction

Taxonomy is an ever-changing, controversial and exCitmg field of biology. It has not remained motionless since the days of its founding fathers in the last century, but, just as with other fields of endeavour, it continues to advance in leaps and bounds, both in procedure and in philosophy. These changes are not only of interest to other taxonomists, but have far reaching implications for much of the rest of biology, and they have the potential to reshape a great deal of current biological thought, because taxonomy underpins much of biological methodology. It is not only important that an ethologist. physiologist. biochemist or ecologist can obtain information about the identities of the species which they are investigating; biology is also uniquely dependent on the comparative method and on the need to generalize. Both of these necessitate knowledge of the evolutionary relationships between organisms. and it is the science of taxonomy that can develop testable phylogenetic hypotheses and ultimately provide the best estimates of evolutionary history and relationships.

Principles of Metal Manufacturing Processes

Author: J. Beddoes
Publisher: Butterworth-Heinemann
ISBN: 9780080539553
Release Date: 1999-05-28
Genre: Technology & Engineering

Metals are still the most widely used structural materials in the manufacture of products and structures. Their properties are extremely dependent on the processes they undergo to form the final product. Successful manufacturing therefore depends on a detailed knowledge of the processing of the materials involved. This highly illustrated book provides that knowledge. Metal processing is a technical subject requiring a quantitative approach. This book illustrates this approach with real case studies derived from industry. Real industrial case studies Quantitative approach Challenging student problems

Food Processing

Author: Hosahalli S. Ramaswamy
Publisher: CRC Press
ISBN: 0203485246
Release Date: 2005-08-23
Genre: Technology & Engineering

Food Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of the most universally used commercial processes: thermal processing, freezing, and dehydration. Thermal processing – perhaps the most widely used technology in the world – is examined in thorough discussions of the microbial basis of the process and on microbial destruction kinetics. Also described is the characterization of the heating behavior of foods and the equipment used for thermal processing. Low temperature preservation is also demonstrated with a focus on freezing. The fundamentals of the freezing process, and the techniques and equipment used in commercial freezing operations are also explained. The thermophysical properties and the modeling of freeze times are meticulously addressed in sequence. Aspects of dehydration are detailed from drying fundamentals to drying equipment, modeling, and storage stability. In the final section, separation processes are highlighted: evaporation, membrane processing, freeze concentration, extraction, and osmotic dehydration. This book is ideal for undergraduate students in food science who are taking courses in food processing. It is also a must have resource for food process engineers and researchers to forecast results of food processing methods.

Industrial Heating

Author: Yeshvant V. Deshmukh
Publisher: CRC Press
ISBN: 9781420027556
Release Date: 2005-05-20
Genre: Technology & Engineering

Industry relies on heating for a wide variety of processes involving a broad range of materials. Each process and material requires heating methods suitable to its properties and the desired outcome. Despite this, the literature lacks a general reference on design techniques for heating, especially for small- and medium-sized applications. Industrial Heating: Principles, Techniques, Materials, Applications, and Design fills this gap, presenting design information for both traditional and modern heating processes and auxiliary techniques. The author leverages more than 40 years of experience into this comprehensive, authoritative guide. The book opens with fundamental topics in steady state and transient heat transfer, fluid mechanics, and aerodynamics, emphasizing analytical concepts over mathematical rigor. A discussion of fuels, their combustion, and combustion devices follows, along with waste incineration and its associated problems. The author then examines techniques related to heating, such as vacuum technology, pyrometry, protective atmosphere, and heat exchangers as well as refractory, ceramic, and metallic materials and their advantages and disadvantages. Useful appendices round out the presentation, supplying information on underlying principles such as pressure and thermal diffusivity. Replete with illustrations, examples, and solved problems, Industrial Heating provides a much-needed treatment of all aspects of heating systems, reflecting the advances in both process and technology over the past half-century.

Novel Processes and Control Technologies in the Food Industry

Author: T. Faruk Bozoğlu
Publisher: IOS Press
ISBN: 1586031856
Release Date: 2001-01-01
Genre: Science

Developments in food processing and control practices give food industry new horizons, such as: food processing without heat treatment; insitu control of products with electrochemical enzyme sensors; fast and precise measurments and detection of contaminating microorganisms; control of fluxes in order to maximize unwanted side reactions; intelligent packaging and protein restructuring for increased shelf life and new products; systems in formulation and in line addition of heat sesitive flavour and colourants into products; and the use of food grade microorganisms in human health. This text should benefit food scientists, food enginners, and those working in the food industry and related areas.