M. Charoo, Fozia Akhter, Muhammad Hanief, Wani Khalid Shafi, Mehak Nissar
{"title":"Effect of Saturated Fatty Acids on the Antiwear and Rheological Properties of Olive Oil","authors":"M. Charoo, Fozia Akhter, Muhammad Hanief, Wani Khalid Shafi, Mehak Nissar","doi":"10.24874/ti.1404.11.22.02","DOIUrl":null,"url":null,"abstract":"The study determines the effect of saturated fatty acids (coconut oil) on the rheological and tribological properties of olive oil. The olive oil is blended with different proportions of coconut oil (10%, 20%, 30%, 40%, and 50%) and the different properties (flow behaviour and antiwear) are studied on Anton Paars rheometer and Four-ball tester respectively. The study reveals that the blends depict Newtonian behaviour with a decrease in the dynamic viscosity of the olive oil. Also, WSD decreases at a higher proportion of coconut oil in the blends with an improvement of 10.74% at a 50:50 ratio. The blending of two oils for the enhancement of the lubrication properties of biolubricants can prove beneficial in making them a suitable replacement for mineral oils.","PeriodicalId":23320,"journal":{"name":"Tribology in Industry","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Tribology in Industry","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24874/ti.1404.11.22.02","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Engineering","Score":null,"Total":0}
引用次数: 0
Abstract
The study determines the effect of saturated fatty acids (coconut oil) on the rheological and tribological properties of olive oil. The olive oil is blended with different proportions of coconut oil (10%, 20%, 30%, 40%, and 50%) and the different properties (flow behaviour and antiwear) are studied on Anton Paars rheometer and Four-ball tester respectively. The study reveals that the blends depict Newtonian behaviour with a decrease in the dynamic viscosity of the olive oil. Also, WSD decreases at a higher proportion of coconut oil in the blends with an improvement of 10.74% at a 50:50 ratio. The blending of two oils for the enhancement of the lubrication properties of biolubricants can prove beneficial in making them a suitable replacement for mineral oils.
期刊介绍:
he aim of Tribology in Industry journal is to publish quality experimental and theoretical research papers in fields of the science of friction, wear and lubrication and any closely related fields. The scope includes all aspects of materials science, surface science, applied physics and mechanical engineering which relate directly to the subjects of wear and friction. Topical areas include, but are not limited to: Friction, Wear, Lubricants, Surface characterization, Surface engineering, Nanotribology, Contact mechanics, Coatings, Alloys, Composites, Tribological design, Biotribology, Green Tribology.