Viscosity modification of different vegetable oils with EVA copolymer for lubricant applications

Quinchia, L.A.; Delgado, Miguel; Valencia, C.; Franco, J.M.; Gallegos, C.

doi:10.1016/j.indcrop.2010.07.011

Cited by 167 publications

(74 citation statements)

References 21 publications

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“…Fresh oils showed relative Newtonian behaviour with correlation coefficients greater than 0.99 at 25°C and slight non-Newtonian behaviour after 4, 8, 12 and 16 h of frying. These results are in agreement with those of Gloria and Aguilera [27]; Santos et al [28] and Quinchia et al [29] who found that the flow behaviour of some edible vegetable behaved as non-Newtonian fluids. Also, the results are in agreement with Huang and Sathivel [30] who reported that the crude salmon oil behaved as non-Newtonian fluids.…”

Section: Rheological Properties Of Vegetable Oilssupporting

confidence: 92%

Impact of Frying on Fatty Acid Profile and Rheological Behaviour of Some Vegetable Oils

Sharoba¹,

Ramadan²

2017

J Food Process Technol

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Section: Rheological Properties Of Vegetable Oilssupporting

confidence: 92%

Impact of Frying on Fatty Acid Profile and Rheological Behaviour of Some Vegetable Oils

Sharoba¹,

Ramadan²

2017

J Food Process Technol

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“…As is well known, VI is estimated from the kinematic viscosities only at two temperatures, 40 and 100 °C. Similar but more accurate information can be deduced from the analysis of the activation energies obtained from the fitting of the experimental dynamic viscosity data at different temperatures to an Arrhenius type equation, as previously reported (Quinchia et al, 2010):…”

Section: Viscous Characterization Of Acid Oilssupporting

confidence: 70%

Chemical, thermal and viscous characterization of high-oleic sunflower and olive pomace acid oils and derived estolides

García‐Zapateiro¹,

Franco²,

Valencia³

et al. 2013

Grasas y Aceites

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RESUMEN Caracterización química, térmica y viscosa de oleí-nas ácidas de girasol alto oleico y orujo de oliva y estó-lidos derivadosEste trabajo presenta la caracterización química, térmica y viscosa de estólidos preparados a partir de oleínas ácidas de girasol alto-oleico y de orujo de oliva, utilizando diferentes métodos catalizados por ácidos y diferentes tiempos de reacción. Se obtuvieron estólidos con pesos moleculares promedios en peso entre 1,7 y 3,4 veces más altos que las oleínas de origen. El peso molecular de los estólidos aumenta cuando se utiliza el método catalizado por ácido sulfúrico y un tiempo de reacción de 3-6 h. Los estólidos obtenidos presentan temperaturas de congelación más altas que las oleínas. En general, los valores de viscosidad están relacionados con el peso molecular del estólido. Se encontraron incrementos significativos de viscosidad en comparación con las oleínas. Los valores máximos de viscosidad se obtuvieron para los estólidos preparados con el método catalizado por ácido sulfúrico. En los estólidos derivados de oleína de orujo de oliva se observaron los mayores incrementos de viscosidad durante las 6 primeras horas de reacción, debido al mayor aumento en el peso molecular. Tiempos más largos de reacción dan lugar a resultados desfavorables. La dependencia de la viscosidad con la temperatura de todos los estólidos es más importante que en las oleínas de partida. PALABRAS CLAVE: Análisis térmico -BiolubricantesEstólido -Oleínas ácidas de girasol alto oleico -Oleínas ácidas de orujo de oliva -Subproductos -Viscosidad. SUMMARY Chemical, thermal and viscous characterization of high-oleic sunflower and olive pomace acid oils and derived estolidesThis work deals with the chemical, thermal and viscous characterization of a variety of estolides, prepared from higholeic sunflower and olive pomace acid oils, using different acid-catalyzed synthesis protocols and reaction times. Estolides with weight-average molecular weights between 1.7 and 3.4 times higher than the original acid oils were obtained. The molecular weight of the estolides was higher when using the sulphuric acid-catalyzed method and a reaction time of 3-6 h. Estolides presented higher freezing temperatures than acid oils. In general, viscosity values are related to estolide molecular weight. Significant increments in viscosities were found in comparison with acid oils. Maximum viscosity values were obtained for estolides prepared using the sulphuric acidcatalyzed method. The largest viscosity increments in olive pomace acid oil-derived estolides were observed during the first 6 hours of reaction, due to an increase in the molecular weight; longer reaction times yielded adverse results. The temperature dependence of viscosity for all estolides studied is significantly larger than for the original acid oils. KEY-WORDS:Biolubricants -Byproducts -Estolides -High-oleic sunflower acid oil -Olive pomace acid oilThermal analysis -Viscosity.

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“…Then, the organic phase was separated by decantation and washed with distilled water at 70 °C until reaching a pH between 6 and 7. Finally, the oily layer was dried in an oven at 90-100 °C for 4 h. Table 2 presents the mean composition of fatty acids in sunflower oil 16 .…”

Section: Epoxidation Of Sunflower Vegetable Oilmentioning

confidence: 99%

The Lubricity Analysis of Cutting Fluid Emulsions

et al. 2017

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The new generation of cutting fluids should have some characteristics, such as low toxicity and biodegradability. A bio-cutting fluid emulsion are an excellent option because they present those properties, as well as good mechanical performance. The present study aims to investigate the lubricity of O/W emulsions (cutting fluid emulsion), varying the concentration of anionic surfactant (1%, 2.5% and 5%) and epoxidized oil (5%, 10%, 15%, 20% e 25%). A sunflower oil was chemically modified by epoxidation reaction, then its viscosity, iodine and oxirane index, density, and acidity were characterized. The performances of the emulsions were evaluated using a tribometer HFRR (High Frequency Reciprocating Rig), under hydrodynamic lubrication conditions. The ball wear scars were analyzed using an optical microscopy. The results showed that a low concentration of surfactant promote friction and wear reduction. Based on the tribological performance, the emulsions with 5% and 10% of epoxidized oil are more suitable.

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Viscosity modification of different vegetable oils with EVA copolymer for lubricant applications

Cited by 167 publications

References 21 publications

Impact of Frying on Fatty Acid Profile and Rheological Behaviour of Some Vegetable Oils

Impact of Frying on Fatty Acid Profile and Rheological Behaviour of Some Vegetable Oils

Chemical, thermal and viscous characterization of high-oleic sunflower and olive pomace acid oils and derived estolides

The Lubricity Analysis of Cutting Fluid Emulsions

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