Stručni rad
THE EFFECT OF CERTAIN ADDITIVES ON THE FOAMING OF VEGETABLE OIL
Mile Stojilković
orcid.org/0000-0002-7994-712X
; NIS Gazpromneft, Serbia
Zorica Davidović
; Bargos Loa, Serbia
Sažetak
Vegetable oils, which are used as base oils for the production of environmentally friendly lubricants are triglycerides that make up the complex mixture of fatty acids with different chain length and number of double bonds. Triglycerides are rapidly biodegradable and have excellent lubricity properties. Advantages of vegetable oils compared to mineral are reflected in the following characteristics: toxicity, rapid biodegradability, good lubricity, high flash point, high viscosity index and low volatility. Disadvantages of vegetable oils compared to mineral are: poor oxidative stability, poor flow ability at low temperatures and poor hydrolytic stability that limits their application. Poor properties of vegetable oils can be improved by adding suitable additives. However, some additives affect the appearance of the foam, which is undesirable, because of the negative influence on the quality of the lubricant, and furthermore accelerates the oxidation process of the oil.
The paper presents the influence of the additives on the occurrence of foam and possible way of solving this problem. There were performed tests on foaming in different combination: vegetables oils without additives, a mixture of vegetable and mineral oils and vegetable oils with additives, and there are some interesting results.
Ključne riječi
lubrication; vegetable oil; foamability; foaming; additives
Hrčak ID:
150848
URI
Datum izdavanja:
23.12.2015.
Posjeta: 1.066 *