DESIGN OF CONDITIONS FOR THE MODIFICATION OF OIL IN THE PROCESS OF DESIGNING ECOLOGICAL LUBRICANTS
Journal Title: Tribologia - Year 2018, Vol 278, Issue 2
Abstract
The paper presents results of research concerning the oil bases designs that are dedicated to application in lubricants for the food industry. The method of vegetable oil modification was proposed that use supercritical carbon dioxide as a solvent. This resulted in a milder course of oil oxidation. In order to minimize the number of necessary experiments, the Taguchi approach to experiments planning was used. As part of the research, the properties of vegetable oils, inedible (Crambe Abyssinica oil) one and edible (Brassica Campestris (Rapeseed) oil) after modification, were compared. The optimal, due to the adopted criteria, values of oil modification process parameters were determined for each of the oils. Analyses and comparisons of processes for obtaining an oil base suitable for the planned use in ecological lubricants have been made. Under optimized conditions, the modified oils obtained a needed appropriate viscosity class.<br/><br/>
Authors and Affiliations
Magdalena TRZOS, Jolanta DRABIK, Rafał GRABOWSKI
Keywords
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- EP ID EP402746
- DOI 10.5604/01.3001.0012.6986
- Views 44
- Downloads 0
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