The paper discusses the results of investigations connected with the cooling characteristics of pure soybean oil and its PIB solutions of different concentrations. In contrast to mineral oils, in vegetable oils film boiling in many cases is absent due to formation of an insulating surface layer which decreases initial heat flux density. In the paper is shown that initial heat flux density can be decreased for 50% and can be less than the first critical heat flux. It means that nucleate boiling process starts immediately after immersion of probe into oil and additives affect insignificantly cooling processes during nucleate boiling stage. In soybean oil additives affect significantly convection due to increasing viscosity. Vegetable oils are promising as the suitable quenchants when protected from oxidation and optimized within the boiling and convection modes.
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