Influence of manufacturing temperature on the rheological behavior of some vegetable lubricating greases

被引：2

作者：

Vodounon, Cyrille Alode ^{[1
]}

Sterpu, Ancaelena Eliza ^{[2
]}

Prodea, Iuliana Marlena ^{[3
]}

Koncsag, Claudia Irina ^{[2
]}

机构：

[1] Univ Parakou, BP 316, Cotonou, Benin

[2] Ovidius Univ Constanta, 124 Mamaia St, Constanta 900527, Romania

[3] Univ Politehn Bucuresti, 1-6 Polizu St, Bucharest 011061, Romania

来源：

OVIDIUS UNIVERSITY ANNALS OF CHEMISTRY | 2019年 / 30卷 / 01期

关键词：

vegetable lubricating grease; lubricant grease rheology; grease penetration test; BASE-STOCKS; OIL;

D O I：

10.2478/auoc-2019-0010

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Lubricant greases from renewable resources are considered as an alternative to those manufactured from mineral or synthetic oils, due to their close-loop supply chain. Low toxicity makes them prone for machinery in food industry. The goal of the present study was to find the optimum parameters for their manufacture from some vegetable oils and calcium stearate soap synthesized in situ. The effect of synthesis temperature (between 80-110 degrees C) and soap concentration (between 15-25% wt.) on the rheology and consistency of the products was studied. The optimum manufacture resulted to be 100 degrees C and soap concentration between 20-25% wt. The conclusions of these study can serve as a basis for improving the said greases through additivation.

引用

页码：55 / 59

页数：5

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