THE INFLUENCE OF PROLONGED KNEADING IN THE PRESENCE OF WATER ON THE TRIBOLOGICAL CHARACTERISTICS OF GREASES CONTAINING ORGANIC AND MINERAL ADDITIVES

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THE INFLUENCE OF PROLONGED KNEADING IN THE PRESENCE OF WATER ON THE TRIBOLOGICAL CHARACTERISTICS OF GREASES CONTAINING ORGANIC AND MINERAL ADDITIVES

Journal Title: Tribologia - Year 2009, Vol 223, Issue 1

Abstract

This paper presents the tribological characteristics of synthetic greases containing mineral and organic additives after prolonged kneading in the presence of water. The investigated greases were composed on a base of paraffin oil, thickened with lithium stearate with Teflon and talc. The antiwear and antiseizure properties of the greases before and after kneading in the presence of water have been determined. The study was conducted by means of a four ball machine limiting the load of wear Goz, weld point Pz, scuffing load Pt, seizure load Poz, and limiting pressure of seizure poz. Greases, subjected previously to prolonged kneading in the presence of water, were influenced on reduction of friction pair durability, irrespective of the additive type under scuffing conditions. However, the antiseizure effectiveness of non-knocked grease, without the addition of water and containing mineral additive, was better than grease containing synthetic or organic additives. It has been confirmed by the higher value of limiting pressure of seizure and scuffing load. It was also concluded that the better grease penetration after prolonged kneading the worse tribological parameters. The investigations have been aimed at determination of grease properties under mechanical load conditions and in the presence of water. Such conditions often occur during the operation of machines in the food industry.<br/><br/>

Authors and Affiliations

Jadwiga Bajer

Keywords

tribological characteristic antiwear properties antiseizure properties grease additives prolonged kneading grease structure

EP ID EP516623
DOI -
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