Materials and Design 32 (2011) 3099–3105

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Materials and Design

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Technical Report

Investigation of the correlation between thermal properties and hardenability

of Jominy bars quenched with air–water mixture for AISI 1050 steel
Mehmet Çakir a,⇑, Abdullah Özsoy b
a
Süleyman Demirel University, Graduate School of Natural and Applied Sciences, Department of Mechanical Engineering, 32260 Isparta, Turkey
b
Süleyman Demirel University, Faculty of Technical Education, Department of Mechanical Education, 32260 Isparta, Turkey

a r t i c l e i n f o a b s t r a c t

Article history: In this study, the hardenability of AISI 1050 steel has been investigated in different cooling media using
Received 8 October 2010 Jominy test. The temperature values were recorded using the thermocouples that were placed on sample.
Accepted 15 December 2010 The relations between the cooling media and the cooling curves, heat flux, hardenability and heat con-
Available online 21 December 2010
vection coefficient were shown in graphics. The correlation between thermal properties and hardenabil-
ity was established. When Jominy water pressure decreased, hardenability decreased in Jominy bar. But
hardenability of steel quenched by air–water mixture cooling media was observed that increasing sur-
prisingly. As a result of air–water mixture quenching, heat transfer accelerated and the hardenability
increased in the Jominy bar.
Ó 2010 Elsevier Ltd. All rights reserved.

1. Introduction
The distribution of hardness constituted in a steel using
quenching operation from the surface to the inside is defined as
hardenability. The Jominy end-quenching test is one of the most
reliable and common methods used for the hardening of steels.
Köksal et al. [1] noted that the hardening behavior of steel cov-
ers two concepts namely both the maximum hardness that can be
reached and the hardenability that can be achieved. During the
determination of hardening depth the type of the cooling media,
its composition, the temperature and the thermal effects between
the environment and the sample all take very important roles.
While the steel is cooled in quenching media, Fernandes and Pra-
bhu [2] observed that three different phases (the vapour phase,
nucleate boiling and convective stage) are constituted between
the quenching media and the sample. During the first stage of
quenching the cooling rate is slow. In the first moments a thin film
of vapour forms over the surface of the sample. This vapour film
hinders the heat flow between the sample and the cooling media
[3]. It is important to determine in which conditions this layer is
formed or not and it has to be investigated. In the Jominy test dur-
ing the quenching the cooling starts from the end of the sample.
For this reason the heat transfer on the surface is important. The
importance of the surface heat transfer coefficient is directly
proportional with the surface temperature, the changes in
conditions of quenching media and the condition of the surface
of sample [4]. Beloshapko et al. [5] examined the hardening of steel
⇑ Corresponding author. Tel.: +90 246 211 19 05; fax: +90 246 211 18 77.
E-mail address: cakirm@sdu.edu.tr (M. Çakir).
KhPT-250 in media of cooling with oil, water and air–water mix-
ture. The cooling with air–water mixture was observed that it
caused less tension compared to the quenching operations using
only water. The cooling capacity of air–water mixture was found
higher than that of the oil media. They acquired different cooling
parameters changing the water flow and cooling time in cooling
media. While a hardness of 53 HRC (Rockwell C Hardness) was ob-
served on the surface as a result of quenching for 2 min 15 s in
pressure water, the air–water mixture used for quenching for 10
and 20 min caused respectively 55 and 57 HRC hardness on the
surface of the sample.
Ghrip et al. [6] investigated the relations between thermal
properties, Rockwell hardness value and microstructure in steels
C48, 42CrMo4 and 35NiCrMo16. They calculated the heat convec-
tion coefficient and heat diffusion coefficient using the Photo-ther-
mal Deflection Technique (PDT). They said that the hardness value
could be determined without any measurements provided that one
knows the heat convection and diffusion coefficients at any dis-
tance from the Jominy end. Kazakov et al. [7] cooled springs with
a 16 mm diameter and made of steel 60S2. For this purpose they
quenched the samples in air–water mixture changing the air pres-
sure and water percentage at determined ratios. The distribution of
hardness acquired with the air–water mixture showed better re-
sults than cooling in oil media. The best results were achieved
using a mixture of air with 3 atm pressure and 80% of water. Pysh-
mintsev et al. [8] quenched the samples made of steel 42CrMo4
and AISI 4140 at 250–720 mm diameter interval, 1500–6000 mm
length interval and 1–20 tones of weight interval in oil media, high
and low pressure air–water mixture media. For this purpose they
aimed to control the hardenability in steels with large diameters
and heavy masses. They determined that using intense air–water

0261-3069/$ - see front matter Ó 2010 Elsevier Ltd. All rights reserved.
doi:10.1016/j.matdes.2010.12.035
3100 M. Çakir, A. Özsoy / Materials and Design 32 (2011) 3099–3105

mixture for quenching would form hardenability in large steel

parts and that the cooling could be controlled using the air–water
mixture.
The cooling operation can be controlled by changing the
quenching time and cooling media condition during quenching
operations with water and air–water mixture [9]. Karaca [10]
investigated cooling media mixed water and pressurized air at a
pressure lower than 65 mmWC (millimeter water column) in his
research on the hardenability of steel. He saw that the hardenabil- Fig. 1. State of thermocouples in Jominy specimen.
ity depth formed was at a higher level than those formed under
65 mmWC and 130 mmWC pressures.
In this study, the AISI 1050 steel was quenched using the Jomi-
ny end-quenched test. Air–water mixture was used for spreading
the vapour phase that prevented heat transfer in quenched-end.
This work aims to accelerate heat transfer and to increase hardena-
bility in Jominy test bar. The relation between heat transfer and
hardenability has been examined in Jominy bar. Especially, the ef-
fect of air–water mixture investigated in Jominy end-quenched
test.

2. Materials and methods

In the tests cylindrical bars with 32 mm diameter were taken as

samples (composition of AISI 1050 steel are given in Table 1) from
the AISI 1050 steel. The samples were wait at 860 °C temperatures
that on 40 °C of the Ac3 temperature, for 30 min and were applied
to normalization annealing at placid air cooling media. Then, the
samples were prepared in Jominy sample sizes (25 mm diameter
and 100 mm length) in the turning machine. The density and cp
values of the AISI 1050 steel used in the tests are given in Table
2 [11].
K type thermo-couples were placed as shown in Fig. 1. The ther-
mo-couples with 1.5 mm thickness were mounted inside the holes
on the sample with 1 mm depth on vertical axis.
The samples were heated up to the austenite temperature
(860 °C), and to provide a homogenous temperature distribution
they were kept inside the furnace for 30 min. The quenching oper-
ation continued for 10 min. All samples were processed in the
same manner. The temperature values were transmitted to the sig-
nal reader (Almemo 5990-2) via the thermo-couples. The values
received from the signal reader were recorded in the computer.
The hardness was measured by the Rockwell C hardness test.
The samples were ground at 0.4 mm depth. The samples were
mould as bakelite for research under the optical microscope. Then,
they were sandpapered respectively, 400, 600 and 1200 sand SiC
with emery at metal polishing machine. Next, they were polished
with 0.25–1 lm polish. Then, they were washed with ethyl alcohol
for prevent satins at surface of the samples, and were dried by
dryer. Etching process was made with a mixture of 3% nitric acid
Table 1
Composition of AISI 1050 steel specimen (wt.%).
C Mn Si P S Cr Mo Ni
0.50 0.64 0.24 0.010 0.005 0.12 0.01 0.07
Fig. 2. Test setup as show in the scheme.
and 97% ethyl alcohol. Then, microstructures of etched samples
were photographed.
The quenching operation according to the Jominy test was ap-
plied considering three conditions. 1. Standard water pressure at
65 mmWC, (18 °C), 2. Water pressure at 32.5 mmWC, (18 °C),
3. Water pressure at 22 mmWC (2,5 lt/m flow) water and air mix-
ture (0.40 bars) (18 °C) (This condition is equivalent to the stan-
dard Jominy water pressure at 65 mmWC.) Under these conditions,
after being heated up to the austenite temperature, the samples
were subjected to the hardenability process in the test setup as
shown in Fig. 2.
Using the cp values in Table 2 [11], the equation given in Fig. 3
was formed in order to find the cp value at a desired temperature.
An equation was created for cp values at five different tempera-
tures. In this equation, if the desired temperature instead of x
was inserted and solved cp value of the desired temperature was
found.
In the sample heated up to the constant starting temperature Ti,
for a decrease in @T temperature in a period @t time after the start-
ing of cooling operation;
@T
qst ¼ q  V  cp  ð1Þ
@t
Al Cu Sn
shows the number of samples where a loss in heat has taken place.
0.014 0.16 0.011 The heat transferred from the sample surface to the cooling media
is;

qconv ¼ h  As  ðT s  T 1 Þ ð2Þ

Table 2 which is also known as the Newton’s Law of Cooling. The fast cool-
The density and cp values of AISI 1050 steel. ing of the sample is effective during the hardening of the steel. Con-
sequently, since the cooling media is in contact with the end of the
q (kg/m3) cp (J/kg °C)
sample, the immediate loss of heat is only at this end of the sample.
7854 27 °C 127 °C 327 °C 527 °C 727 °C
If we equal the loss of heat in the sample to the heat received by the
434 487 559 685 1169
cooling media from the same sample;
 M. Çakir, A. Özsoy / Materials and Design 32 (2011) 3099–3105 3101

1400
Cp Values
1200
c p (T) = 6E-09x4 - 3E-06x3 - 7E-05x2 + 0,5888x + 418,21

Cp Values (J/kg oC)

1000

800

600

400

200

0
0 100 200 300 400 500 600 700 800
Temperature ( oC)

Fig. 3. Equation for cp values.

qconv ¼ qst At the quenched-end of the sample, the relations between the cool-
ing rate, heat convection coefficient and hardenability, and three
dT different quenching parameters were studied.
h  As  ðT s  T 1 Þ ¼ q  V  cp  ð3Þ
dt
is achieved. If we take out h, the heat convection coefficient in the 3.1. Cooling curves and the microstructure
Eq. (3);
  At the end of the tests, the cooling curves depending on time
V 1 T  T1
h ¼ qcp ln ð4Þ were acquired as given in Fig. 4.
As t Ti  T1
Similarly to the studies of Yazdi et al. [12], when Fig. 4 is
is achieved. checked, it was seen that the temperature decrease at 65 mmWC
The heat energy loss from the sample in every stage of the time pressure level at the quenched-end of the sample became less in
was calculated with the Eq. (1). The heat convection coefficient val- the inner sections. The inner sections got cooled down slower.
ues released to the environment from the surface of sample were The quenched-end was cooled rapidly and respectively 5 mm,
calculated with the Eq. (4). The heat flux values (heats transferred 10 mm, 20 mm and 30 mm away from quenched-end on vertical
from the unit surface) were calculated using the Eq. (5) axis (specimen’s longitudinal axis).
q In the continuous cooling diagram for AISI 1050 steel [13], cool-
q0 ¼ ð5Þ ing curves in the end of the sample for three different cooling med-
As
ia were given in Fig. 5 and those at 5 mm and 10 mm distances in
vertical axis were given respectively in Figs. 6 and 7. The cooling
3. Results and discussion curves were superimposed on the continuous cooling diagram for
AISI 1050 steel. Hardness values of these points were given in cir-
In this study the relation between the hardenability curve of cles at the bottom of the figures.
AISI 1050 steel formed by the change in quenching parameter dur- As it can be seen in the cooling curves the microstructure at the
ing the Jominy hardenability test and the heat transfer was viewed. end of the sample for three different cooling parameters com-

850
Quenched end
750 5mm
10mm
650 20mm
Temperature (oC)

30mm
550

450

350

250

150

50
0 25 50 75 100 125 150 175 200 225 250 275 300
Time (seconds)

Fig. 4. Cooling curves acquired from quenching process at a water pressure of 65 mmWC.
3102 M. Çakir, A. Özsoy / Materials and Design 32 (2011) 3099–3105

Air-water agitator
900 65 mmWC water pressure
32.5 mmWC water pressure

800
A c 3 = 785 °C

A c1 = 725 °C
700
A F
Temperature °C
600
P

500
Quenched
End
400
B
300
Ms

200
Mf
61 61 61
150
1 10 100 (Quenched end) 65 mmWC
Time (seconds)

Fig. 5. Cooling curves and microstructure in the quenched-end.

Air-water agitator
900 65 mmWC water pressure
32.5 mmWC water pressure

800
A c 3 = 785 °C

5mm A c 1 = 725 °C
700
A F
Temperature °C

600 P
(5mm) Air-water mixture
500

400
B
300 Ms
48
200 Mf
150
59 53
1 10 100
(5mm) 65 mmWC
Time (seconds)

Fig. 6. Cooling curves and microstructure at 5 mm.

pletely consists of martensite. The microstructure has been given
as an example of 65 mmWC. The cooling curve of the air–water
mixture at 5 mm level is the critical rate. The microstructure con-
sists of martensite. The hardness at this point is 59 HRC. The hard-
ness value at 65 mmWC pressure and 5 mm level is 53 HRC and the
microstructure consists of martensite and bainite. The microstruc-
ture according to the cooling curve at 32.5 mmWC pressure and
5 mm level consists less martensite and more bainite compared
to that in 65 mmWC pressure and the hardness is 48 HRC. If the
cooling curves at 10 mm level were investigated, it was observed
that the microstructures in three cooling media had been similar.
The hardness of the sample cooled down using air–water mixture
at 10 mm level is 32 HRC, whereas the hardness in other cooling
media is 30 HRC. Also at this point, the sample cooled down with
air–water mixture consisted of more martensite compared to other
samples.
3.2. Hardness and thermal properties
The hardness was measured by the Rockwell C hardness test.
The changes in the hardness curves from the surface to a deep of
10 mm for three different quenching media were given in Fig. 8.
In Fig. 8 the change in the water pressure and the effects of air–
water mixture on hardenability were observed. The hardness
 M. Çakir, A. Özsoy / Materials and Design 32 (2011) 3099–3105 3103

Air-water agitator
900 65 mmWC water pressure
32.5 mmWC water pressure

800
A c 3 = 785 °C

A c 1 = 725 °C
700
A 10mm F

Temperature °C
600 P

500

400
B
300 Ms

200 Mf 30
32 30
150
1 10 100 (10 mm) 65 mmWC
Time (seconds)

Fig. 7. Cooling curves and microstructure at 10 mm.

Fig. 8. The hardenability curves for three different cooling media at 10 mm distance.

Fig. 9. The change in cooling rate, according to the temperature in the quenched-end of the sample for three different cooling media.

curves overlapped up to 3 mm depth for three different cooling HRC. Hardness at point d, which is 6 mm away from the
parameters however they differentiate after the level of 3 mm. quenched-end, was observed 41 HRC. Hardness at e and f points
The hardness values in a–b–c points at 3 mm depth are nearly 59 was observed respectively 47 HRC and 55 HRC.
3104 M. Çakir, A. Özsoy / Materials and Design 32 (2011) 3099–3105
Fig. 10. The change of heat convection coefficients in time for three different cooling media parameters.
Fig. 11. The change in heat flux for three cooling media in the quenched-end of the sample.
Yazdi et al. [12] recorded the temperature values in different
points of Jominy sample during cooling process and observed a de-
crease in the temperature curves as the distance increases from the
quenching end to the inner sections and also a similar decrease in
the hardness value. Similarly to the study of Yazdi et al. [12], the
change of the cooling rate, according to the temperature in the
end of the sample for three different cooling media, is given in
Fig. 9.
The maximum value of the cooling rate of the air–water mix-
ture is at 600 °C; whereas the maximum value is at 680 °C for
the other two cooling parameters. Vapour phase was disintegrated
in air–water mixture cooling media. So, cooling rate of air–water
mixture occurred a major difference compared to that of other
media. This difference can also be observed considering the hard-
ness values. As mentioned by Borisov [14] in his study, the cooling
provided with air–water mixtures is faster than the cooling pro-
vided with water, and this is also as Fig. 9. The change of the heat
convection coefficient in the quenching end for three cooling med-
ia parameters is given in Fig. 10.
Until the first three seconds, in cooling operation with air–
water mixture the heat convection coefficient is lower compared
to the other. However in the forth second, the sample exceeds
the peak values of the others and reaches the maximum level. It
was observed that it was at higher levels compared to others in
the 5th and 6th sec. On the heat transfer surface, (at the
quenched-end) the heat flux occurred in time for three environ-
ments is given in Fig. 11.
The heat flux in the sample end at 65 mmWC and 32.5 mmWC
pressure levels reaches to the peak level in 3 s. However, the air–
water mixture reaches to the peak level in the 4th sec.
Replacement of water spray quenching by water–air mixture in
steel rolls was observed an increase in surface hardness from 51
HRC to 56 HRC [5]. This situation is supported this article.
4. Conclusions
The hardenability of the AISI 1050 steel has been examined
using the Jominy test for three different quenching media. As the
result of the relations between hardenability and the thermal
properties, the following points have been reached:
(1) During the Jominy end-quenched test, when the quenching
pressure was decreased below the standard value, it was
observed that hardenability decreased a little. However,
lowering the water pressure and forming a mixture with
pressurized air (65 mmWC) caused an increase in the
hardenability.
(2) In the continuous cooling diagram of AISI 1050 steel the
cooling curve at 5 mm away from the quenched-end in
air–water mixture media equalized to the critical cooling
rate. The structure consisted of martensite.
(3) The hardenability formed by the air–water mixture in the
Jominy sample was higher than the hardenability formed
during standard cooling process.
 M. Çakir, A. Özsoy / Materials and Design 32 (2011) 3099–3105
(4) Hardenability was increased with the accelerating heat
transfer from the quenched-end. Air–water mixture cooling
media was accelerated heat transfer from the quenched-end.
Acknowledgement
This study was supported by Unit of Scientific Research Projects
of Süleyman Demirel University (Project Number: 1531 YL-07).
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